i saw estonian kringel a while ago at the website things we make and found it so beautiful that i immediately put it on my list of things to make. bread baking day #30 – twisted breads – seemed a good occasion to give it a try. after checking some other recipes for kringel i made a few adaptions to the recipe (namely i left out the raisins since i find they burn to easily when on the outside of a loaf), and i also made only half the amount -  mine is a small kringel.

ingredients:

dough:

• 20 g fresh yeast
• 1/2 tbsp sugar
• 125 ml lukewarm milk
• 1 egg yolk
• 25 g butter, melted
• a pinch of fine sea salt
• 300 g flour

filling:

• 40 g butter, melted
• 5 tsp sugar
• 1/2 tsp cinnamon

other:

• slivered almonds

crumble yeast into a large bowl, add sugar. dissolve yeast in milk and let stand for a few minutes until it bubbles. add egg yolk and melted butter. mix salt and flour, add and knead well. cover the bowl with a dish towel and let it rise for about 1.5 hours.

preheat oven to 200°C. mix sugar and cinnamon. on a floured surface, knead the dough a few more times, then roll it out (about 50 cm x 25 cm). spread 3/4 of melted butter for filling over the dough, then sprinkle with cinnamon-sugar-mix. roll the dough up, starting from the long edge, and cut in half. i left the first centimetres uncut at first, since it makes twisting easier. twist the dough together, with the cutting edges to the outside. shape into a circle and transfer to a baking tray lined with parchment paper. brush with the remaining butter, and sprinkle with slivered almonds (optionally). bake for about 20 minutes, make sure not to burn the edges (you may want to reduce the heat to 180° for the last minutes).

to serve, dust with icing sugar, or top with a sugar glace. or leave it as it is – as we did :-)

i’m submitting the kringel to bbd #30, hosted at living in the kitchen with puppies.

these swirls/rolls are made like this: in a large bowl mix 300g flour, 1/4 tsp salt, 35g sugar. make a well in the middle. crumble 20g fresh yeast into the well, sprinkle a knife tip of sugar on it and disolve the yeast in 150ml lukewarm milk. let it stand for a few minutes, until the yeast-milk-mix becomes bubbly. add  70g cold butter, cut in smaller chunks. knead well until the dough comes together nicely. cover with a dish towel and let it rise on a warm place for at least 30 minutes.  meanwhile prepare the filling: chop 30g of pistachios, grate one large apple. mix together with 3tbsp ground almonds, 2tbsp sugar and 3tbsp creme fraiche. when the dough is risen, knead again for a few minutes and then roll it out to a rectangle (approximately 25 x 45 cm). brush with 3tbsp of melted butter. then spread the filling on it. roll it up and cut in slices (about 3cm wide). put the rolls on a baking tray lined with parchment paper, cover again with a towel and let them rise for another 30 minutes. brush with 1tbsp melted butter mixed with 1 tbsp milk (which i used) or 1 egg yolk mixed with 1 tbsp milk. bake at 180° for 20 minutes or until golden brown. i like these rolls especially because they are very fluffy, and the filling is moist and not to sweet.

this is a sumbission to bread baking day, an event created by zorra and hosted this month at tangerine’s kitchen.