Kringle Estonian Cinnamon Braid Bread
Indulge in the charm of the *Kringle Estonian Cinnamon Braid Bread*, a stunningly braided wreath of soft, golden dough swirled with a rich cinnamon-sugar filling. This traditional Nordic-inspired treat combines a buttery, melt-in-your-mouth texture with the irresistible aroma of cinnamon, making it perfect for holiday gatherings or cozy mornings. Crafted with basic pantry staples like all-purpose flour, warm milk, and active dry yeast, this recipe brings simple ingredients to life through an elegant braiding technique that’s surprisingly easy to master. With a delicate dusting of powdered sugar for a decorative finish, this sweet bread not only looks breathtaking but also tastes divine. Serve it warm from the oven and watch it become the centerpiece of your table!
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 30 grams Granulated sugar
- 7 grams Active dry yeast
- 120 milliliters Milk (warm)
- 30 grams Unsalted butter (melted)
- 1 large Egg (lightly beaten)
- 1 pinch Salt
- 40 grams Unsalted butter (softened, for filling)
- 50 grams Brown sugar
- 1 tablespoon Ground cinnamon
- 15 grams Powdered sugar (optional, for garnish)
Instructions
In a small bowl, whisk warm milk and granulated sugar together. Sprinkle the active dry yeast over the mixture and let it sit for 5-10 minutes until foamy.
In a large mixing bowl, combine all-purpose flour and a pinch of salt. Add the yeast mixture, melted butter, and the lightly beaten egg. Mix until the dough starts to come together.
Knead the dough on a floured surface for about 8-10 minutes until it becomes smooth and elastic. Form it into a ball and place it in a lightly greased bowl. Cover with a clean kitchen towel and let it rise for 1-1.5 hours, or until it doubles in size.
While the dough is rising, prepare the filling by mixing softened unsalted butter, brown sugar, and ground cinnamon in a small bowl until smooth and spreadable.
Once the dough has risen, punch it down and roll it out into a rectangle approximately 30 x 40 cm (12 x 16 inches). Spread the cinnamon-sugar filling evenly over the dough.
Starting from one long side, roll the dough tightly into a log. Use a sharp knife to cut the log in half lengthwise, exposing the layers of cinnamon filling.
Twist the two halves together by crossing them over each other with the cut sides facing upward to create a braided look. Shape the twisted dough into a circular wreath and pinch the ends together to seal.
Transfer the braided dough to a parchment-lined baking sheet. Cover loosely with a towel and let it rest for 20-30 minutes.
Preheat your oven to 180°C (350°F). Once the dough has rested, bake the Kringle for 20-25 minutes, or until golden brown and cooked through.
Remove from the oven and let it cool slightly on a wire rack. If desired, dust with powdered sugar before serving. Enjoy!
Nutrition Facts
Calories |
250 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.5 g | 11% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 36 mg | 2% | |
| Total Carbohydrate | 38.6 g | 14% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 12.8 g | ||
| Protein | 5.1 g | 10% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 45 mg | 3% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 96 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
