ESTONIAN KRINGLE

ESTONIAN KRINGLE - TM

My sister makes this kringle for many occasions and she's been telling me how easy and delicious it is. A favourite of my 91 year old mother and 95 year old aunty. It is not too sweet. I think it is perfect for breakfast or morning / afternoon tea. Or whenever you want to have it. Also delicious with a scoop of ice-cream. I will make it more often from now on. Also, I am interested in trying out the suggestions at the bottom of this page and use the same recipe to make it into a savoury bread. I'm thinking of garlic and parsley.... I have made it using the Thermomix, but here is a recipe I have found which is very similar for non-thermo cooking. You can always adapt the following ingredients to this one. 😊😋

Difficulty = easy
Preparation time = 15 min
Total time = 40 min
Serving size = 8 portions

Ingredients

Dough

30 g sugar
1 lemon, thin peelings of skin only (optional)
120g milk
30 g butter
15g fresh yeast or 7g dry yeast
1 egg yolk
300g all purpose flour, plus extra for dusting
1 pinch fine sea salt

Filling

50g halved walnuts

50g halved pecans (optional)

50g sultanas (optional)
50g butter, soft
60g sugar
2 Tbsp ground cinnamon

Icing

20g egg whites, lightly beaten
50g icing sugar

Preparation

Dough

Place sugar and lemon peel in mixing bowl then grind 15 sec/speed 10. Scrape down sides of mixing bowl with spatula.

Add milk, butter and yeast then heat 1 min/37°C/speed 2.

Add egg yolk and mix 4 sec/speed 3.

Add flour and salt then knead 2 min/

Tip out, form into a ball and wrap loosely in cling film. Leave to rise in a warm place until doubled in size (approx. 1-2 hours). Meanwhile, prepare filling.

Filling

Place walnuts and pecans (if using) in mixing bowl and chop 2 sec/speed 5. Transfer to a bowl and set aside.

Place butter, sugar and cinnamon in mixing bowl then mix 30 sec/speed 2.

Preheat oven to 180°C and line a baking tray with baking paper.

When dough has risen, roll out on a floured work surface to a rectangle (approx. 40 cm x 50 cm).

Spread filling thinly over dough

Sprinkle with reserved chopped nuts and sultanas (if using).

Roll up lengthwise.

Cut down middle of roll, but not completely through one end (so strands are connected at top).

Twist each half over each other so that the cut side faces up.

Join ends together to form a circle.

Place on prepared baking tray and bake for 20 minutes (180°C) or until golden brown.

Meanwhile, clean and dry mixing bowl then prepare icing.

Icing

Place a small bowl on mixing bowl lid and weigh in egg whites and icing sugar. Remove bowl and mix well.

Remove kringle from oven.

Transfer to a wire rack then brush with icing.

Serve once kringle has cooled.

Delicious for breakfast or for morning or afternoon tea.

Tips & Tricks

Adapt the filling to your taste. Both sweet and savoury versions are possible. Try a herb butter or add raisins for a different sweet option.

You can prepare twice the amount of dough to make 2 kringles if desired.

Nutrition

per 1 portion

Calories 1398 kJ / 335 kcal

Protein 6.15 g

Carbohydrates 45.38 g

Fat 14.25 g

Fibre 1.8 g

Comments

TOMATO CARPACCIO WITH SPRING ONION & GINGER SALSA

There is only one trick to this salad: the tomatoes must be ripe! The rest is easy and it is so delicious, you will want to make it many times. It would be a fantastic side dish to accompany any recipe. It is exceptionally good. INGREDIENTS 3cm piece of ginger, peeled and roughly chopped 3 spring onions, very finely sliced 40ml sunflower or olive oil 2 tsp good quality sherry vinegar 400g (beef) tomatoes (2-3 depending on size) sliced 2mm thick 1 small green chilli, deseeded and finely chopped 1 1/2 Tbsp finely shredded coriander 1 Tbsp olive oil flaked sea salt METHOD: Put the ginger and 1/2 teaspoon of flaked salt into a pestle and mortar and crush to a fine paste. Transfer to a bowl with the spring onions and stir to combine. Put the oil into a small pan and place on a low heat until just warm: you don't want it to heat too much. Pour over the spring onions and add 1 teaspoon of vinegar. Stir together and set aside. Chop the chili and ...

SLOW-BAKED LAMB SHOULDER

This is a lamb recipe that is so delicious you are going to make it more than once. A favourite of friends and family. I like to accompany with a couscous salad with feta and almonds and a yoghurt and bean dip . Recipes in this blog. INGREDIENTS 1.8 - 2.2 kg lamb shoulder, with or without the bone 2 tsp sea salt flakes 8 cloves garlic, roughly chopped 6 sprigs rosemary, stripped and leaves chopped 1 Tbsp black peppercorns 100ml extra virgin olive oil zest and juice of 1 lemon 3 Tbsp dried oregano 100ml white wine vinegar METHOD: Preheat the oven to 150°C (fan-forced). Trim extra fat from lamb. If you using a shoulder with the bone, make small incisions on the skin. Grind the salt, garlic, rosemary and peppercorns in a mortar and pestle or small food processor. Add the olive oil, lemon zest and juice and dried oregano. If using a boned shoulder, open out the lamb. Massage the marinade into the lamb. Make sure it goes into the small incisions. Pla...

TOFU MEATBALL KORMA

Tonight's meal is the Ottolenghi's Korma Feast. Gosh it was delicious 😋 ! I have been super tired with work and haven't felt much like cooking. We have not been eating very well in the last couple of weeks.... But tonight we really had a great meal even though I had to spend hours in the kitchen 🙄 . But it was worth it 😁 . Tofu meatball korma & Spicy berbere ratatouille with Olive oil flatbreads . All made from scratch. Just superb! The tofu meatballs are just amazing. I have leftover tofu and will make a batch and freeze them for another day. I can eat them just with no sauce or any other sauce. They would be lovely with some tomato base sauce or any curry sauce. But even with a side vegetable dish or salad. My husband thought that they were made with mince meat!! Yum yum! Ingredients ½ red onion, thinly sliced (60g) 2 tbsp lemon juice 40g cashews 20g blanched almonds 6 cardamom pods, shells discarded and seeds removed 2 tsp cumin seeds 2 tsp coriande...

THE BEST ONION GRATIN

I love this recipe. I have to stop myself for not eating more than I need. It goes really well as part of a baked dinner. When you try it, you'd want to make it again and again. 😍😋💚 Ingredients 4 medium red onions, peeled and quartered olive oil sea salt & freshly ground black pepper 8 sprigs of fresh thyme, leaves picked 2 cloves of garlic, peeled and sliced a small wineglass of white wine 4 Tbsp crème fraîche 50g gruyère cheese, grated 50g parmesan cheese, grated Preparation Preheat the oven to 200°C. Break the onion quarters apart to give you little 'petals'. Place these in an earthenware oven dish. Drizzle with a couple of glugs of olive oil and a pinch of salt and pepper, and toss in your thyme and garlic. Mix up well, add your white wine. Cover with a double layer of tinfoil, wrap tightly and place in the preheated oven. Bake for 45 minutes, then remove the dish from the oven, take the tinfoil off and pop th...

ROAST CABBAGE WITH PECORINO

This is the first time I cooked this recipe and it is amazing!! We had leftovers and served warmed the following day for lunch with family members and they all wanted the recipe. It is just a very different way to eat cabbage and it is scrumptious. From Ottolenghi's cookbook 'Simple'. INGREDIENTS 120ml olive oil 2 lemons: finely grate the zest to get 2 Tbsp + 1 Tbsp lemon juice 2 garlic cloves, crushed 1 cabbage (sweetheart, pointed cabbage or other), cut lengthways into eighths a small handful of parsley or tarragon leaves, roughly chopped 30g of pecorino or parmesan cheese, shaved salt and black pepper METHOD: Preheat oven to 220°C. In a small bowl or jar, whisk together the oil, lemon zest, garlic, 1/4 tsp salt and a good grind of pepper. Set aside 2 Tbsp. Arrange the cabbage on a parchment-lined tray and brush with the oil mixture. Roast for 20-25 minutes, until the edges are crisp and golden-brown. Transfer the c...

HOMECOOKING WITH TERESA

Search This Blog