Kringel

Kringel Recipe from Estonia with Yeast, Almonds, and Cardamom

Region / culture: Estonia | Preparation time: 2 hours | Cooking time: 1 hour | Servings: 2

Introduction

Kringel is a traditional Estonian sweet bread that is typically enjoyed during special occasions and holidays. This delicious pastry is made with a rich dough that is braided or shaped into a pretzel, then topped with almonds and a sweet glaze.

History

The origins of Kringel can be traced back to Estonia, where it has been a popular treat for centuries. This sweet bread is often served during Christmas and other festive occasions, and is a beloved part of Estonian culinary traditions.

Ingredients

1.5 packages of active dry yeast
0.5 cup of warm water
glaze
2 cups of milk, scalded and cooled to lukewarm
1 beaten egg
2 cups of sugar
slivered almonds
1 tsp of salt
powdered sugar (as needed)
1 tsp of crushed cardamom
5 egg yolks
8 to 9 cups of sifted white flour
1 cup of melted butter

How to prepare

1. Dissolve the yeast in warm water.
2. Stir in the milk, sugar, salt, cardamom, eggs, and enough flour (about two cups) to make a batter. Beat until the dough is smooth and elastic.
3. Add about 3 cups of flour and beat until the dough is smooth and glossy. Add melted butter and beat again until glossy.
4. Stir in the remaining flour until a stiff dough forms.
5. Turn out the dough onto a floured board, cover with a bowl, and let it rest for 15 minutes.
6. Knead the dough until it is smooth and satiny. Place it in a lightly greased mixing bowl, turn the dough to grease the top, cover lightly, and let it rise until it has doubled in size.
7. Punch down the dough and let it rise until it has almost doubled in size.
8. Turn out the dough onto a floured board and shape it into two braided loaves or a pretzel shape.
9. Glaze the kringel with the beaten egg, add almonds, and bake at about 325°F (163°C) for about an hour. Be sure not to overbake if you prefer a soft and slightly chewy texture.
Serving:
After removing it from the oven, sprinkle with powdered sugar.

Variations

Add raisins or dried fruit to the dough for a fruity twist.
Substitute the almonds with chopped walnuts or pecans for a different flavor.
Drizzle the kringel with a simple icing made with powdered sugar and milk for a sweeter finish.

Cooking Tips & Tricks

Make sure to scald and cool the milk to lukewarm before adding it to the dough.

- Be sure to let the dough rise until it has doubled in size for the best texture and flavor.

- Don't overbake the kringel if you prefer a softer, chewier texture.

- Sprinkle the kringel with powdered sugar after baking for a beautiful finishing touch.

Serving Suggestions

Kringel is best enjoyed with a cup of hot coffee or tea. It can also be served with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert.

Cooking Techniques

Knead the dough until it is smooth and satiny for the best texture.

- Let the dough rise until it has doubled in size for a light and fluffy kringel.

- Brush the kringel with beaten egg before baking for a shiny, golden crust.

Ingredient Substitutions

You can use instant yeast instead of active dry yeast for a quicker rise.

- If you don't have cardamom, you can substitute with cinnamon or nutmeg for a different flavor profile.

- Margarine can be used instead of butter for a dairy-free version of kringel.

Make Ahead Tips

You can prepare the dough for kringel ahead of time and refrigerate it overnight. Simply let the dough come to room temperature before shaping and baking.

Presentation Ideas

Serve the kringel on a decorative platter or cake stand for a beautiful presentation. Dust with powdered sugar and arrange fresh berries around the pastry for a pop of color.

Pairing Recommendations

Kringel pairs well with a variety of beverages, including coffee, tea, hot chocolate, or mulled wine. It also goes well with a glass of milk or a fruity white wine.

Storage and Reheating Instructions

Store any leftover kringel in an airtight container at room temperature for up to 3 days. To reheat, place the kringel in a 300°F (150°C) oven for 10-15 minutes until warmed through.

Nutrition Information

Calories per serving

Each serving of kringel contains approximately 320 calories.

Carbohydrates

Each serving of kringel contains approximately 45 grams of carbohydrates.

Fats

Each serving of kringel contains approximately 12 grams of fats.

Proteins

Each serving of kringel contains approximately 6 grams of proteins.

Vitamins and minerals

Kringel is not a significant source of vitamins and minerals.

Alergens

Kringel contains gluten, eggs, and nuts (almonds).

Summary

Kringel is a delicious sweet bread that is relatively high in carbohydrates and fats. It is a treat best enjoyed in moderation.

Summary

Kringel is a delightful Estonian sweet bread that is perfect for special occasions and holidays. With its rich dough, sweet glaze, and crunchy almonds, this pastry is sure to be a hit with your family and friends. Enjoy a slice with a cup of coffee or tea for a truly indulgent treat.

How did I get this recipe?

The first time I saw this recipe, I was captivated by its simplicity. It was a rainy day, and I was flipping through an old cookbook that had been passed down to me from my own grandmother. As I turned the pages, a faded handwritten note fell out, revealing the recipe for Kringel.

I had never heard of Kringel before, but the ingredients seemed familiar - flour, sugar, yeast, butter, and a sprinkling of cinnamon. It was a simple recipe, but something about it called out to me. I could almost taste the warm, sweet bread as I read through the instructions.

I decided to give it a try, and as I mixed the dough and let it rise, I couldn't help but think back to all the other recipes I had learned over the years. Some came from cookbooks, others from friends or neighbors, and still others from my own experiments in the kitchen.

But this recipe felt different. It felt like a connection to my past, a link to the generations of women who had come before me. I imagined my own grandmother, standing in her kitchen with a flour-dusted apron, kneading the dough for Kringel just as I was doing now.

As the bread baked in the oven, filling the house with a warm, comforting aroma, I felt a sense of peace wash over me. This recipe was more than just a list of ingredients and instructions - it was a piece of my family history, a tradition that had been passed down through the generations.

When the Kringel was finally done, I pulled it out of the oven and marveled at the golden-brown crust and the swirls of cinnamon running through the soft, fluffy bread. I couldn't wait to taste it, to see if it lived up to the memories and expectations I had built up in my mind.

I sliced a piece off and took a bite, closing my eyes and savoring the rich, buttery flavor. It was perfect - just the right balance of sweetness and warmth, a comforting treat that reminded me of lazy Sunday mornings and holiday gatherings with family.

As I sat at the kitchen table, enjoying my freshly baked Kringel, I couldn't help but feel grateful for all the women who had come before me, passing down their recipes and traditions. I thought of my own grandmother, and how she had taught me so much about cooking and baking, about love and family.

And as I finished my last bite of Kringel, I made a promise to myself to keep this tradition alive, to continue passing down these recipes to future generations. Because a recipe is more than just a list of ingredients - it's a connection to our past, a way to honor the memories and traditions that make us who we are.