So, I have been stalking Angie’s recipes for sometime now, and been mesmerized by the photographs and recipes she shares.
Her food and bread entered my house and I’m grateful. She’s a very sweet person who continuously surprises me. When I visit her blog, I pick any recipe and I’m sure it will taste great.
Today I’m sharing with you mine and my families favorite bread from Angie’s blog, Estonian Bread Kringle. When I first saw this bread, I showed it to my family and proudly said “This will be for breakfast tomorrow!”Well the disappointment was when I went to the store and found no spelt flour, nor walnut oil. This beside my family doesn’t like maple syrup.
I felt bad but thought I’ll use substitutes and will pray that it will come out right, and guess what? It was a big hit.
This is the link to Angie’s Estonian Bread Kringel .The recipe is easy and heavenly, I suggest you follow it to the T, but if you can’t find everything in your store you can follow my recipe.
I have used almost half the ingredients, and made it in a way to suite the ingredients I had.
For the dough
1/4 cup lukewarm water
1/4 cup lukewarm milk
1 egg yolk
1 tablespoon sunflower oil
1/2 tablespoon honey
1 1/2 cup all purpose flour
1 teaspoon active dry yeast
For the filling
1 1/4 tablespoon melted butter
1 1/2 tablespoon sugar
1 teaspoon cinnamon powder
- In a bowl beat the egg yolk with milk, water, honey, yeast, and oil.
- In a different bowl sift the flour, then add the egg and yeast mixture and knead.
- The dough initially will be sticky but be patient and keep on kneading and it will soon turn soft.
- Knead for at least 5 minutes. Cover with wet cloth or aluminum foil and leave it to rise in a warm place for an hour.
- Transfer the dough onto a lightly floured work surface and knead it briefly.
- In a different bowl, mix all the filling’s ingredients.
- Using a rolling pin, roll out the dough into a 1cm thick rectangle. Spread the cinnamon butter mixture evenly over the dough, leaving a 1cm border. Roll dough up, starting lengthwise to form a Swiss roll. Seal edges well by pinching close and slice it in half lengthwise, leaving 5cm intact.
- Turn each half cut-side up and carefully plait the halves together, keep the cut-side up to expose the filling. Join both ends to form a round wreath and transfer to a baking tray lined with parchment paper. Cover and let rise again for 30 minutes.
- Brush the bread top with the remaining cinnamon mixture. Preheat the oven to 190C/375F.
- Bake for about 20 minutes or until golden brown. Dust with powdered sugar if desired.