Kringel (Estonian Sweet Cardamom Bread)
In short: A soft pretzel-shaped yeast bread rolled with butter, sugar, cardamom, raisins and almonds, a favorite Estonian treat for birthdays and coffee time. It takes about 1 h 20 min in total and makes 12 servings.
- Prep
- 45 min
- Cook
- 35 min
- Resting
- 1 h 40 min
- Total
- 1 h 20 min
- Servings
- 12
- Difficulty
- Medium
- Calories
- 390 kcal
Kringel is Estonia's best-known sweet bread, baked for birthdays and coffee tables and sold in every bakery. A soft cardamom dough is spread with butter and sugar, scattered with raisins and almonds, rolled into a log and twisted into a pretzel shape. As it bakes the filling melts into the layers and the crust turns glossy and golden. Slice it thickly and eat it with coffee, or toast leftover slices with butter.
Instructions
- Mix the flour, yeast, sugar, cardamom and salt. Add the warm milk, egg and melted butter and knead for 8 to 10 minutes, until soft and slightly sticky. Cover and let rise for 1 hour, until doubled.
- Beat the soft butter with the sugar and cardamom for the filling. Roll the dough on a floured surface into a rectangle about 40 x 50 cm (16 x 20 in).
- Spread the filling over the dough, leaving a 1 cm (1/2 in) strip along one long edge. Scatter on the raisins and almonds.
- Roll up tightly from the long side and pinch the seam closed. Gently stretch the log to about 70 cm (28 in).
- Shape the log into a horseshoe, twist the ends around each other once and lay them over the curve to make a pretzel. Move it to a baking sheet lined with baking paper, cover and let rise for 40 minutes, until puffy.
- Heat the oven to 180°C (350°F). Brush the bread with the egg yolk and milk and sprinkle with the coarse sugar.
- Bake for 30 to 35 minutes, until deep golden and the base sounds hollow when tapped. Cool on a rack for 30 minutes before slicing.
Tips
- If some filling leaks out, do not worry. It caramelizes on the tray. Pinch the seam well and chill the shaped bread for 10 minutes to limit it.
- Dried cranberries or chopped dried apricots can replace the raisins, and vanilla or cinnamon can stand in for cardamom.
Questions and answers
How long does kringel keep?
Wrapped well, it stays soft for 3 days at room temperature and freezes for up to 2 months. Warm slices briefly to freshen them.
Can I make kringel without cardamom?
Yes. Use 1 teaspoon of vanilla extract or cinnamon instead, though cardamom is the classic flavor.
Why is my kringel dry?
Usually too much flour or too long in the oven. Keep the dough soft, add no more than 50 g (1/3 cup) of extra flour while kneading, and take the bread out as soon as it is deep golden.
How long does it take to make Kringel (Estonian Sweet Cardamom Bread)?
About 1 h 20 min in total: 45 min of preparation and 35 min of cooking.
How many calories are in Kringel (Estonian Sweet Cardamom Bread)?
About 390 kcal per serving, with 7 g of protein, 55 g of carbohydrates and 16 g of fat. These values are estimates.
Nutrition per serving
| Calories | 390 kcal |
|---|---|
| Protein | 7 g |
| Carbohydrates | 55 g |
| Fat | 16 g |
| Fiber | 3 g |
| Sugar | 22 g |
| Sodium | 130 mg |
Estimated values, calculated from the ingredients.
