Estonian recipe
How to make Kringel
kringel
All of Estonia
A large, braided ring of sweet yeast dough, often flavoured with cardamom. It is one of the most popular Estonian cakes and is served in slices with coffee.
Ingredients
- 500 g plain flour
- 250 ml lukewarm milk and 7 g dried yeast
- 1 egg, 75 g sugar, 75 g soft butter and a pinch of salt
- 1 teaspoon ground cardamom
- For the filling: 100 g soft butter, 80 g sugar and 2 teaspoons cinnamon
- 1 beaten egg for brushing
Method
- Mix the yeast into the warm milk. Add the flour, egg, sugar, butter, salt and cardamom and knead into a soft, smooth dough. Cover and leave to rise for about 1 hour, until doubled.
- Roll the dough out into a rectangle about 30 by 50 cm. Spread with the soft butter and sprinkle with the sugar and cinnamon.
- Roll it up from the long side into a tight log. Cut the log in half along its length with a sharp knife, leaving one end joined.
- Twist the two halves around each other with the cut sides facing up, then shape into a ring or a figure of eight on a lined baking tray.
- Leave to rise for 30 minutes, brush with beaten egg and bake at 200°C for 20 to 25 minutes, until golden. Cool a little before slicing.
Made it at home? Tick it off and it goes into your kitchen passport.
The Estonian kringel is traditionally braided, which makes every slice striped.
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