Latvian Kringel

Latvian Kringel Recipe - Traditional Pastry from Latvia

Region / culture: Latvia | Preparation time: 2 hours | Cooking time: 45 minutes | Servings: 8-10

Introduction

Latvian Kringel is a traditional sweet bread that is often served during special occasions in Latvia. This delicious treat is made with saffron, raisins, and cardamom, giving it a unique and flavorful taste.

History

The recipe for Latvian Kringel has been passed down through generations in Latvia. It is often made for birthdays, weddings, and other celebrations as a symbol of good luck and prosperity.

Ingredients

0.5 tsp Spanish saffron, finely crumbled or ground
0.25 cup boiling water
2 Tbsps. yeast
0.5 cup warm water
1 tsp sugar
4.5 cup flour
2 cup warm table cream
0.5 lb (227 g) butter
0.5 - 1 cup sugar
3 egg yolks
1.5 cup golden raisins
0.5 tsp ground cardamom
1 tsp salt
1 lemon, rind grated, juice reserved for dough
1 orange, rind grated (orange can be eaten)
0.5 cup whole or slivered almonds (for decoration)
1 egg, beaten with about 1 tbsp water (for decoration)
icing sugar (for decoration)

How to prepare

Take eggs and butter out of the fridge and let them come to room temperature.
Crumble saffron into 0.25 cup of boiling water and let it stand.
Warm the cream on extremely low heat in a saucepan.
Grate the orange rind and lemon rind, reserving the lemon juice for the kringel dough.
Mix the teaspoon of sugar into the 0.25 cup of warm water, then sprinkle yeast on top of the water. Let it stand for about 10 minutes until it becomes bubbly.
In a large bowl, combine the warm cream with the yeast mixture and add half of the flour. Mix well, cover, and let it rise for half an hour in a warm place.
Meanwhile, cream the butter with sugar. Add the egg yolks one at a time and whip until light.
Add raisins to the remainder of the flour. Then, add the butter/sugar/egg mixture to the risen dough/yeast/flour mixture.
In a very large bowl, mix together everything (except the items used for decoration) until the dough becomes smooth. Cover and let it rise again in a warm place until it doubles in bulk, which takes about 1 hour.
Place the risen dough on a floured board and knead it until it becomes smooth and elastic.
The traditional shape is a large pretzel shape, which is usually presented as a birthday "cake" or for a formal occasion.
For the pretzel shape, grease a cookie sheet and stretch the dough into a long, fat roll with tapered ends. Place the center of the roll onto the middle of the long side of the cookie sheet. Make a pretzel shape by twisting the ends into the center and placing them on the middle of the cake. Smooth and even out the "pretzel" until the two pretzel holes are about the size of a cup.
Preparing the cake for baking:
Brush the surface of the dough with a beaten egg/water mixture. Sprinkle or decorate with almonds. Let it rise again. Meanwhile, preheat the oven to 350°F (177°C).
Baking and presentation:
Bake the cake until it turns golden brown, which takes about 35-45 minutes. Let it cool in/on the pan. If you have them, place paper doilies on a large platter and place the kringel on them. Dust with icing sugar. Garnish imaginatively with candles, bows, candies, flowers, etc. Enjoy!

Variations

You can add dried cranberries or apricots to the dough for a different flavor.

Cooking Tips & Tricks

Make sure to let the dough rise in a warm place to ensure it doubles in size.

- Knead the dough until it becomes smooth and elastic for the best texture.

- Decorate the kringel with almonds and icing sugar for a beautiful presentation.

Serving Suggestions

Latvian Kringel is best served warm with a cup of tea or coffee.

Cooking Techniques

The key to making a perfect Latvian Kringel is to let the dough rise properly and bake it until golden brown.

Ingredient Substitutions

You can use almond extract instead of saffron for a different flavor.

Make Ahead Tips

You can prepare the dough ahead of time and refrigerate it overnight before baking.

Presentation Ideas

Decorate the kringel with fresh flowers or edible glitter for a festive touch.

Pairing Recommendations

Latvian Kringel pairs well with a glass of sparkling wine or champagne.

Storage and Reheating Instructions

Store leftover kringel in an airtight container at room temperature for up to 3 days. Reheat in the oven at 350°F for a few minutes before serving.

Nutrition Information

Calories per serving

Each serving of Latvian Kringel contains approximately 300 calories.

Carbohydrates

Each serving of Latvian Kringel contains approximately 40 grams of carbohydrates.

Fats

Each serving of Latvian Kringel contains approximately 15 grams of fats.

Proteins

Each serving of Latvian Kringel contains approximately 6 grams of proteins.

Vitamins and minerals

Latvian Kringel is a good source of iron, vitamin C, and calcium.

Alergens

Latvian Kringel contains dairy, eggs, and nuts.

Summary

Latvian Kringel is a delicious sweet bread that is rich in carbohydrates, fats, and proteins. It also provides essential vitamins and minerals.

Summary

Latvian Kringel is a delicious and traditional sweet bread that is perfect for special occasions. With its unique flavors and beautiful presentation, it is sure to impress your guests.

How did I get this recipe?

The memory of discovering this recipe for the first time is a happy one. I was just a young girl, visiting my aunt in Latvia for the summer. My aunt was a wonderful cook, and she loved to share her recipes with me.

One sunny afternoon, as we sat in her cozy kitchen, my aunt started pulling out ingredients from her pantry. She told me that she was going to teach me how to make a traditional Latvian Kringel, a sweet bread filled with cinnamon and nuts.

As she worked, kneading the dough and shaping it into a beautiful braid, I watched in awe. The smell of cinnamon and sugar filled the air, and I couldn't wait to taste the finished product.

When the Kringel finally came out of the oven, golden brown and delicious, my aunt sliced off a piece for me to try. It was warm and sweet, with a hint of spice from the cinnamon. I had never tasted anything like it before, and I knew I had to learn how to make it myself.

Over the years, I would make the Latvian Kringel for special occasions, always thinking back to that summer in Latvia and the time spent with my dear aunt. I perfected the recipe, adding my own little touches here and there, and it became a family favorite.

As I grew older, I continued to seek out new recipes and cooking techniques, always eager to learn more. I traveled to different countries, taking cooking classes and talking to locals about their favorite dishes.

One day, while visiting a small village in France, I met an elderly woman who invited me into her home to cook with her. She showed me how to make a traditional French dish, and in return, I shared my recipe for Latvian Kringel.

We spent the afternoon cooking and laughing together, bonding over our shared love of food. When it was time to say goodbye, the woman handed me a recipe book filled with all of her favorite dishes. I promised to try them all and to pass them on to my own family.

Years went by, and I continued to collect recipes from all over the world. Each one told a story, a piece of someone's history and culture. I treasured each one, adding them to my collection and sharing them with anyone who would listen.

And now, as I sit in my own kitchen, surrounded by the aromas of spices and herbs, I think back on all the recipes I have collected over the years. Each one holds a special place in my heart, a memory of a time and a place that will never be forgotten.

But it is the recipe for Latvian Kringel that will always hold the most special place in my heart. It is a reminder of that summer in Latvia, of my aunt and her love of cooking, and of the joy that comes from sharing a meal with loved ones.

So, as I take another bite of the warm, sweet bread, I say a silent thank you to all the people who have shared their recipes with me over the years. Each one has added a little more flavor to my life, making it richer and more fulfilling.

And as I continue to cook and bake, to experiment and create, I know that I will always carry a piece of each of them with me, in every dish I make and every recipe I share. For food is not just sustenance, it is a way to connect with others, to share stories and memories, and to spread love and joy to all who partake.