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