Estonian Bread Kringel

estonian bread 1
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.
estonian bread 2
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
estonian bread 3

  1. In a bowl beat the egg yolk with milk, water, honey, yeast, and oil.
  2. In a different bowl sift the flour, then add the egg and yeast mixture and knead.
  3. The dough initially will be sticky but be patient and keep on kneading and it will soon turn soft.
  4. 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.
  5. Transfer the dough onto a lightly floured work surface and knead it briefly.
  6. In a different bowl, mix all the filling’s ingredients.
  7. 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.
  8. 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.
  9. Brush the bread top with the remaining cinnamon mixture. Preheat the oven to 190C/375F.
  10. Bake for about 20 minutes or until golden brown. Dust with powdered sugar if desired.


Leave a Reply