Sunday, January 5, 2014

Estonian Kringle - recipe (including photos)

  • 300 grams flour
  • 170 milliliters of warm milk
  • 20 grams of fresh yeast
  • 20 grams of butter
  • 1 egg yolk
  • 2 spoons of sugar
  • a bit of salt

Mix the yeast with the warm milk and the sugar.
Add the yeast composition over the flour and mix.

Add the egg yolk, the salt and the melted butter and mix.

Let the dough rest for half of an hour.
Spread the dough on the table.

Ingredients for the filling:
  • 40 grams of butter
  • 2 spoons of sugar
  • 2 teaspoons of cinnamon

Mix the butter with the sugar and the cinnamon.
Add the filling over the dough.

Roll the dough.

Slice the dough longitudinally and weave them with the split side upwards (like trying to write the number 8).

Let it rest for 10 minutes in a warm place.

Put it in the oven at 180 Celsius degrees for 30-35 minutes.


The original recipe can be found here



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