Kringle Crown Estonian with cocoa and cinnamon

Name: Kringle Crown Estonian with cocoa and cinnamon - Xenia H.
Ingredients: 300 g flour; 1 egg; 120 ml milk; a pinch of salt; 1 teaspoon of sugar; 30 g soft butter; 1/2 cube of yeast. Filling: 60 g butter; 3; 4 tablespoons of sugar; a pinch of cinnamon; 2 tablespoons of cocoa.

Dessert - Kringle Crown Estonian with cocoa and cinnamon by Xenia H. - Recipia

I tried the Estonian Kringle wreath with cocoa and cinnamon for the first time on an evening when I felt like doing something different from the classic sweet bread. I had seen this recipe multiple times from other cooking enthusiasts, and the idea of a braided, aromatic dough that is easy to make at home without hassle convinced me. It seemed quicker, and the result was just what I needed for a warm, sweet snack with ingredients I already had at home. Quick Info Total time: about 2 hours (including rising and baking) Preparation time: 20-30 minutes Rising time: 40 minutes Baking time: 25-30 minutes Servings: 1 wreath (enough for 6-8 slices) Difficulty: easy to medium Recipe type: homemade dessert, quick sweet bread Ingredients For the dough: 300 g all-purpose flour 1 egg 120 ml milk 1 teaspoon sugar 1/2 cube fresh yeast (about 12-15 g) 30 g soft butter a pinch of salt For the filling: 60 g soft butter 3-4 tablespoons sugar 2 tablespoons cocoa a little cinnamon (to taste) For brushing before baking: a little melted butter sugar and cinnamon, mixed Preparation method 1. Start with the milk. Warm it slightly, so it is lukewarm, not hot. Put the milk in a bowl together with the yeast and teaspoon of sugar. Mix and let it sit for 5-10 minutes until it gets a little foam on top. 2. Add the flour to this mixture. Start kneading by hand or with a spatula. After the first few minutes, incorporate the egg, soft butter (or almost liquid if you warmed it a bit in the microwave), and salt. 3. Knead well for about 10 minutes until the dough becomes elastic and starts to pull away from the sides of the bowl. Do not add too much extra flour, just enough to prevent it from sticking badly to your hands. 4. Sprinkle a little flour over the dough and cover the bowl with a damp towel. Place it in a warm, draft-free spot and let it rise for about 40 minutes or until it doubles in size. 5. When the dough has risen, turn it out onto a floured work surface. Roll it out into a rectangular sheet, not too thick, about 0.5 cm. 6. For the filling, mix the soft butter with sugar, cocoa, and cinnamon. Spread this mixture evenly over the sheet of dough. 7. Roll the dough tightly, like a strudel. With a sharp knife, cut the roll lengthwise, without completely unrolling it at one end. 8. Gently braid the two halves of the roll, with the cut side facing out, then join the ends to form a wreath. Carefully transfer it to parchment paper or directly to a lined baking tray. 9. Mix a little melted butter with sugar and cinnamon and brush it over the wreath for a flavorful crust. 10. Bake in the preheated oven at 180°C, on the middle rack, for 25-30 minutes until it is nicely browned on top. 11. Let it cool slightly before slicing, so it doesn't break apart. Why I make this recipe often It is quicker than a classic sweet bread and doesn’t require complicated fillings. The dough turns out fluffy, and the braid holds the cocoa and cinnamon filling very well. I often go for this version when I want something sweet made at home without planning ahead. Tips and variations Tips - The yeast should not be hot with the milk, so it doesn't stop the rising process. - The damp towel helps prevent a dry crust from forming on the surface while it rises. - When braiding, do not pull too hard on the strips so the filling doesn't spill out. - If it browns too quickly on top, you can cover it with parchment paper towards the end. Substitutions - If you don’t have butter, you can use margarine, but the texture will be slightly different. - For an egg-free version, you can omit the egg from the dough and add a little extra milk. - The sugar in the filling can be brown sugar for a more caramelized flavor. Variations - You can add ground nuts or hazelnuts to the filling. - Instead of cocoa, a poppy seed paste or thick jam works well as a filling. - You can sprinkle almond flakes or powdered sugar on top after baking. Serving ideas - Sliced thick, with milk or coffee in the morning. - It can be served warm or at room temperature. - It also goes well with whipped cream or ice cream as a dessert. Frequently asked questions 1. Can I use dry yeast instead of fresh yeast? Yes, you can use dry yeast. Half a cube of fresh yeast is equivalent to about 4-5 g of dry yeast. Hydrate it in warm milk with sugar as well. 2. Can it be prepared in advance and left in the fridge? You can prepare the dough, let it rise in the fridge overnight, then bring it to room temperature before shaping and baking. 3. What can I brush the wreath with before baking if I don’t have butter? You can use a little milk or even a beaten egg, but the crust will not be as flavorful as with butter, sugar, and cinnamon. 4. Is it mandatory to cut the roll lengthwise and braid it? No, but the appearance and texture will change. If you don’t cut it, it will be more like a classic roll, less spectacular inside. 5. What do I do if the dough is too sticky while kneading? Add 1-2 tablespoons of flour gradually until it pulls away from your hands, but don’t overdo it so it doesn’t become too dense. Nutritional values Approximately, per serving (out of 8 slices), the wreath has: Calories: 210-230 kcal Carbohydrates: 30 g Proteins: 4 g Fats: 8 g The values depend on how much sugar you use and the type of butter or margarine. It is a dessert with a moderate sugar and fat content, compared to classic sweet bread recipes. Storage and reheating It keeps well at room temperature, covered with foil or in a box, for 2-3 days. If you want to reheat it, put a slice in the microwave for 10-15 seconds or a few minutes in the oven at low temperature. I do not recommend freezing, as the texture does not remain the same after thawing. After two days, it becomes drier, but it can be sliced and lightly toasted to regain some freshness.

Kringle Crown Estonian with cocoa and cinnamon

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