I love the smell of bread baking and what’s even better is when it’s a sweet yeast bread. Estonian Kringle
is a simple yeast dough that is lathered with butter, cinnamon and sugar then braided and twisted into a round loaf. Once it’s all baked you have a delicious and beautiful loaf of bread. We tore ours into pieces and ate it while it was warm…it is so divine!
Today I’m making another loaf and drizzling on some cream cheese icing.
Either way, you’ll enjoy this simple and impressive Estonian Kringle…enjoy!
Ingredients are as follows:
3/4 C warm milk
2 Tbsp. butter, melted
1 Tbsp. sugar
1 egg yolk
1 envelope dry yeast (1/4 ounce or approximately 2 1/4 teaspoons)
2 1/2 C flour
1/4 tsp. salt
6-7 Tbsp. softened butter
Preheat oven to 350 degrees; grease a cookie sheet with sides.
Mix the warm milk, melted butter, sugar and egg yolk into a bowl.
Stir in the yeast and set aside.
Mix the flour and salt together.
Pour the milk mixture into the flour and mix.
Knead until the dough pulls away from the sides (you may need to add a little more flour depending on the weather).
Place in a greased bowl and cover with plastic wrap.
Allow to rise until doubled in size.
Roll out (on a floured surface) a 12 x 20″ rectangle. Spread on the softened butter then sprinkle on desired amount of cinnamon and sugar.
Roll up lengthwise and crimp the edge to seal.
Cut in half lengthwise leaving one edge uncut.
Braid the two pieces together with the cut ends on the outside.
Roll up into a circle.
Place onto the greased cookie sheet.
Bake for 35-40 minutes until golden brown.
Pull some apart and enjoy!