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Kringel (Estonian Sweet Braided Bread)

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)
30
Prep
35
Cook
8
Servings

Ingredients

  • 500 g (4 cups) Strong white flour
  • 200 ml (3/4 cup + 1 tbsp) Milk, warm
  • 80 g (1/3 cup + 1 tbsp) Sugar
  • 20 g (0.7 oz) Fresh yeast
  • 100 g (7 tbsp) Butter, softened
  • 2 Eggs
  • 80 g (1/2 cup) Raisins
  • 1 tbsp Ground cinnamon
  • 1/2 tsp Salt

Method

  1. Dissolve the yeast and 1 tablespoon of the sugar in the warm milk, and let stand for 10 minutes until foamy.
  2. In a large bowl, combine the flour, remaining sugar and salt.
  3. Add the yeast mixture, eggs and softened butter, and mix until a soft dough forms.
  4. Knead the dough for about 8 minutes until smooth and elastic.
  5. Cover and let rise in a warm place for about 1 hour, until doubled in size.
  6. Punch down the dough, roll it out into a rectangle, and sprinkle with cinnamon and raisins.
  7. Roll the dough up tightly into a log, then twist or braid it into a ring or braided shape on a lined baking tray.
  8. Cover and let rise for a further 30 minutes.
  9. Preheat the oven to 180°C (350°F) and bake for 30 to 35 minutes until golden brown.
  10. Cool on a wire rack before slicing and serving.

Introduction: Kringel is a soft, sweet, braided yeast bread often filled with cinnamon and raisins, baked for birthdays, name days and other family celebrations.

Cultural Background: Kringel is a soft, sweet, braided yeast bread often filled with cinnamon and raisins, baked for birthdays, name days and other family celebrations. Its distinctive braided or ring shape has made it a familiar centrepiece at Estonian coffee tables.

Tips: Ensure the milk is warm, not hot, when activating the yeast, or it may kill the yeast and prevent rising. Let the shaped dough rise fully before baking for the lightest, fluffiest crumb.

Variations: A glaze of icing sugar and water can be drizzled over the cooled loaf. Chopped nuts can be added to the filling for extra texture. A jam filling can replace or supplement the cinnamon and raisins. This bread contains eggs and dairy and is vegetarian; a vegan version can substitute plant-based milk, a flax egg and vegan butter, producing a similar braided loaf, though this departs from the traditional recipe.

Storage: Store wrapped at room temperature for up to 3 days, or freeze sliced for up to 2 months.

Reheating: Warm gently in an oven at 150°C (300°F) for 5 to 8 minutes, or briefly in a toaster for individual slices.

FAQs:

Q: Why didn't my kringel rise properly?
A: This is usually caused by milk that was too hot, killing the yeast, or a dough left to rise somewhere too cold; a warm, draft-free spot works best.

Q: Can kringel be made ahead for a celebration?
A: Yes, it can be baked a day in advance and stored wrapped at room temperature, or frozen further ahead and thawed the day before serving.

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