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    You are in: Home / Recipes / Kringle - Estonian Cinnamon Braid Bread Recipe
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    Kringle - Estonian Cinnamon Braid Bread

    Kringle - Estonian Cinnamon Braid Bread. Photo by Bonnie G #2

    1/1 Photo of Kringle - Estonian Cinnamon Braid Bread

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    30 mins

    20 mins

    Bonnie G #2's Note:

    I had to make this recipe after seeing a photo of it on one of bread threads on this site, but originally came from another internet site. My first attempt isn't as pretty as the original but it sure taste great, is fairly simple and I'm sure it'll get prettier with practice. Prep time does not include rising

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    Serves: 6



    Units: US | Metric


    • 1/4 cup butter, softened
    • 4 -5 tablespoons sugar
    • 3 teaspoons cinnamon
    • 3 teaspoons ground almonds (optional)


    1. 1
      In a medium bowl stir fresh yeast with sugar.
    2. 2
      Stir in the lukewarm milk and then add the egg yolk and melted butter.
    3. 3
      In a large bowl whisk together the flour and salt.
    4. 4
      Pour the milk mixture over the dry ingredients and start kneading it until it pulls away from the edges of the bowl.
    5. 5
      Give the dough the shape of a ball.
    6. 6
      Sprinkle oil onto a clean bowl, place the dough and cover with plastic wrap. Let it rest for about 1 hour at room temperature (warm space) until doubled in size.
    7. 7
      While the dough rises, whisk together the butter with sugar and cinnamon for the filling. Set aside.
    8. 8
      Preheat the oven to 400 F (200 C).
    9. 9
      Line a baking sheet with parchment paper.
    10. 10
      On a floured surface, using a rolling pin roll the dough to a rectangle of about 18x12 inches.
    11. 11
      Spoon the cinnamon filling over top (keep about 1 tbsp of the filling for the end), spreading evenly, leaving a clean 1/2-inch border around the edges.
    12. 12
      Sprinkle the almonds over the cinnamon filling.
    13. 13
      Roll up the dough and using a sharp knife, cut the log in half length-wise leaving one edge uncut for about 1/2 inch.
    14. 14
      Start braiding the two pieces, trying to keep the open layers exposed so the cut ends remain on top (this is what makes this bread effect).
    15. 15
      Pinch the ends together and form a wreath.
    16. 16
      Transfer it to the prepared baking sheet.
    17. 17
      Brush the wreath with the left cinnamon filling.
    18. 18
      Bake for 20-25 minutes until golden brown. For the last 10 minutes you can reduce the oven temperature to 180 C (350 F).
    19. 19
      Serve it warm as it is or with your favorite topping.

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    Ratings & Reviews:

    • on May 23, 2013


      This is so good but so beautiful. Loved the cinnamon topping. I will lower the heat for my oven as parts of the top were overdone but it is sooooo good. Be sure to roll it tightly because it opens up when you cut in half.

      person found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Kringle - Estonian Cinnamon Braid Bread

    Serving Size: 1 (112 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 349.1
    Calories from Fat 124
    Total Fat 13.8 g
    Saturated Fat 8.3 g
    Cholesterol 62.4 mg
    Sodium 313.9 mg
    Total Carbohydrate 49.7 g
    Dietary Fiber 2.3 g
    Sugars 10.6 g
    Protein 6.8 g

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