Kringle - Estonian Cinnamon Braid Bread

Recipe by Bonnie G 2
READY IN: 50mins
YIELD: 1 loaf


  • 2 14
    cups flour
  • 12
    teaspoon salt
  • 34
    cup milk, lukewarm
  • 1
    tablespoon sugar
  • 15
    g fresh yeast (1 envelope active dry yeast)
  • 18
    cup butter, melted
  • 1
    egg yolk
  • Filling
  • 14
    cup butter, softened
  • 4 -5
    tablespoons sugar
  • 3
    teaspoons cinnamon
  • 3
    teaspoons ground almonds (optional)


  • In a medium bowl stir fresh yeast with sugar.
  • Stir in the lukewarm milk and then add the egg yolk and melted butter.
  • In a large bowl whisk together the flour and salt.
  • Pour the milk mixture over the dry ingredients and start kneading it until it pulls away from the edges of the bowl.
  • Give the dough the shape of a ball.
  • 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.
  • While the dough rises, whisk together the butter with sugar and cinnamon for the filling. Set aside.
  • Preheat the oven to 400 F (200 C).
  • Line a baking sheet with parchment paper.
  • On a floured surface, using a rolling pin roll the dough to a rectangle of about 18x12 inches.
  • 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.
  • Sprinkle the almonds over the cinnamon filling.
  • 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.
  • 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).
  • Pinch the ends together and form a wreath.
  • Transfer it to the prepared baking sheet.
  • Brush the wreath with the left cinnamon filling.
  • Bake for 20-25 minutes until golden brown. For the last 10 minutes you can reduce the oven temperature to 180 C (350 F).
  • Serve it warm as it is or with your favorite topping.