Honey-Kissed Estonian Kringle: A Whole Wheat Cinnamon Wreath Bread
3 hours 55 minutes
931 reads
About Honey-Kissed Estonian Kringle: A Whole Wheat Cinnamon Wreath Bread
Experience the timeless delight of Estonian Kringle, reimagined with a wholesome twist. This beautifully braided wreath bread, crafted with whole wheat flour and sweetened with honey, offers a taste of tradition with a touch of modern flair.Imagine warm layers infused with a rich cinnamon-butter filling, each bite a symphony of spice and sweetness. A sprinkle of pistachios and almonds adds a touch of elegance, elevating this treat to a truly special occasion centerpiece.Perfect for breakfast, brunch, or dessert, this Kringle is as versatile as it is delicious. Prepare to impress your guests and indulge in a truly unforgettable culinary experience.
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Recipe Time & More
Prep3 hours
Cook55 minutes
Total3 hours 55 minutes
Ingredients
Dough
- 1 cup Whole Wheat Flour whole
- 1/4 tsp Himalayan Salt pink
- 1 tbsp Yeast dry, instant
- 1 tsp Sugar
- 1/4 cup Milk warm
- 4 tbsp Butter softened, unsalted
- 1 Egg Yolk
Instructions
- In a small bowl, combine the yeast, sugar, and 2 tablespoons of warm milk. Let stand until foamy. This activates the yeast and ensures a well-risen dough.
- In a large bowl, whisk together the whole wheat flour and salt. Add the egg yolk and 3 tablespoons of softened butter.
- Mix until the butter, yolk, and flour are well combined. Pour in the yeast mixture.
- Gradually add the remaining warm milk while kneading the dough until smooth and elastic. This should take about 10 minutes. Add the remaining tablespoon of softened butter and knead to incorporate.
- Place the dough in a greased bowl, cover, and let rise in a warm place for 2 hours, or until doubled in size.
- To prepare the filling, combine the softened butter, cinnamon, powdered sugar, and honey in a bowl. Mix until smooth and creamy.
- Punch down the risen dough to release air bubbles. Roll it out into a large rectangle.
- Spread the cinnamon-butter filling evenly over the dough, leaving a small amount for brushing later.
- Tightly roll the dough into a log.
- Cut the log lengthwise into two equal halves, leaving the top inch uncut.
- Braid the two halves together, then shape into a wreath by joining the ends.
- Transfer the wreath to a parchment-lined baking sheet. Brush with the reserved cinnamon-butter filling.
- Sprinkle with ground pistachios and almonds.
- Preheat oven to 350°F (175°C). Bake for 50-55 minutes, or until golden brown.
- Let cool slightly before slicing and serving. Enjoy!
Recipe Notes
Expert Tips
- For a smoother, creamier K, try blending it after it's cooked.
- Experiment with different seasonings to enhance the flavor of your K.
- K can be enjoyed hot or cold, making it a versatile dish.
Storage Instructions
- Store leftover K in an airtight container in the refrigerator for up to 3 days.
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Recipe Nutrition
Calories: 363kcalCarbohydrates: 36gProtein: 6gFat: 24gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 89mgSodium: 269mgPotassium: 195mgFiber: 4gSugar: 16gVitamin A: 652IUVitamin C: 0.3mgCalcium: 56mgIron: 1mg
Swathi Joshnaa Sathish
Articles: 20
3 Comments
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Thanks for the inspiration! Looks tasty.
Looks so appetizing! Thank you for posting.
This looks divine! Can’t wait to make it.