Prep time

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30 mins prep time + 1 hr rise

Cook time

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20 min

Total time

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1 hr 50 mins

Ingredients print

2 1/4 cups flour

1/2 tsp salt

3/4 cup lukewarm milk

1 tbsp sugar

15 g fresh yeast (1 envelope active dry yeast)

1/8 cup (30 g) melted butter

1 egg yolk

Filling

1/4 cup (50 g) softened butter

4 or 5 tbsp sugar

3 tsp cinnamon

3 tsp grounded almonds, optional

Directions

In a medium bowl stir fresh yeast with sugar until it liquefies. Stir in the
lukewarm milk and then add the egg yolk and melted butter. In a large
bowl whisk together the flour and salt. Pour the milk mixture over the dry
ingredients and start kneading it until it pulls away from the edges of the
bowl. Give the dough the shape of a ball. Sprinkle oil onto a clean bowl,
place the dough and cover with plastic wrap. Let it rest for about 1 hour at
room temperature (warm space) until doubled in size. I usually put the
bowl near my oven hob so the warmth get to it. It helps the dough rise
very well.While the dough rises, whisk together the butter with sugar and
cinnamon for the filling. Set aside. Preheat the oven to 400 F (200 C). Line
a baking sheet with parchment paper. On a floured surface, using a rolling
pin roll the dough to a rectangle of about 18x12 inches. (I've made it
smaller but it would have been better to make it of 18 inch).Spoon the
cinnamon filling over top (keep about 1 tbsp of the filling for the end),
spreading evenly, leaving a clean 1/2-inch border around the edges.
Sprinkle the almonds over the cinnamon filling. Roll up the dough and
using a sharp knife, cut the log in half lengthwise leaving one edge uncut
for about 1/2 inch.Start braiding the two pieces, trying to keep the open
layers exposed so the cut ends remain on top (this is what makes this
bread effect).Pinch the ends together and form a wreath. Transfer it to the
prepared baking sheet. Brush the wreath with the left cinnamon
filling.Bake for 20-25 minutes until golden brown. For the last 10 minutes
you can reduce the oven temperature to 180 C (350 F). Serve it warm as it
is or with your favorite topping. It is gorgeous.:)Estonian Kringle -
Cinnamon Braid Bread-1Estonian Kringle - Cinnamon Braid Bread-
2Estonian Kringle - Cinnamon Braid Bread-3

Nutrition facts

All kringle - Calories:1,586, Fat:31.1 g, Saturated Fat:16.8g, Unsaturated

Fat:0.0 g, Carbohydrates:289.5g, Sugar:64.0 g, Fiber:14.4g, Protein:38.0 g,
Cholesterol:271 mg, Calories from Fat 280, Sodium 1348 mg,Vitamin A
19%, Vitamin C 1%, Calcium 15%, Iron 92%,Nutrition Grade B+, Daily
Percent Values are based on a 2000 calorie diet

Source: http://www.homecookingadventure.com/recipes/estonian-kringle-
cinnamon-braid-bread