Kringel

Last Updated on October 21, 2024

Estonian dessert. A wreath made of cut rolls, braided into a braid and baked in the shape of a wheel.

Ingredients:

For the dough: 600 g of plain flour 50 g melted butter 40 g fresh yeast 250 ml milk 1 tbsp sugar 1 tsp 1 tspsalt 2 pcs yolks For the filling: 100 g softened butter 10 tbsp granulated sugar 3 tsp cinnamon

Procedure:

1. Crumble the yeast into 100 ml of lukewarm milk, add a tablespoon of sugar, a tablespoon of flour and mix to a slurry, cover the sourdough with a cloth and leave to rise for 5-10 minutes
2. Mix the sourdough with the other ingredients for the dough and work into a dough which you leave in a warm place under a clean cloth to rise
3. Mix the sugar with the cinnamon, divide the risen dough in half, roll out each half into a rectangle 1 cm thick
4. Spread half the softened butter over the dough sheets and sprinkle each with half the sugar-cinnamon mixture, then roll the rectangles up like a roll
5. With a sharp knife, cut the rolls in half lengthwise and then twist them together to form a wreath (either make one large wreath or bake two wreaths made from two legs each)
6. Transfer the wreath or wreaths to a baking tray lined with baking paper and leave to rise for a while
7. Place one large kringel or two smaller wreaths in an oven preheated to 180 °C and bake for 30-40 minutes.

Recommendation:

According to the original original recipe, only one wreath is made from the above amount of ingredients; you can also make half a batch, or knead two wreaths from the above ingredients.