Briosa Kringle Estonian

Estonian Kringle Muffin: A Fluffy Delicacy for the Holidays

If you are looking for an enticing and delicious recipe that will delight your taste buds, the Estonian Kringle muffin is the perfect choice. This recipe is not just a simple dessert, but a true celebration of flavors that combines Estonian tradition with an irresistible taste. Over time, Kringle has become a symbol of hospitality and festive meals, especially during holiday seasons.

Total preparation time: 3 hours (including rising time)
Baking time: 20-25 minutes
Number of servings: 8

Essential ingredients:
- 300g flour
- 120ml warm milk
- 1 teaspoon sugar
- 1 egg
- 30g butter at room temperature
- 1 packet of dry yeast
- a pinch of salt
- 1 tablespoon olive oil

For the filling:
- 3-4 tablespoons Nutella (or chocolate spread)
- White chocolate chips (optional)
- Powdered sugar for decoration

Preparation steps:
1. Activating the yeast: Start by dissolving the yeast in a little warm milk with 1 teaspoon of sugar. Mix well and let it sit for about 5 minutes until it becomes frothy. This step is essential to ensure that the yeast is active and will help the dough rise.

2. Preparing the dough: In a large bowl, sift the flour and add the salt. Incorporate the diced butter and rub it with your fingers until the mixture resembles coarse sand. Add the activated yeast, egg, and gradually the warm milk. Finally, add the olive oil.

3. Kneading: Knead the dough well, either by hand or with a food processor, for about 8 minutes, until it becomes elastic and smooth. If the dough is too sticky, you can add a little flour until you achieve the desired consistency.

4. Rising: Cover the bowl with a clean towel and let it rise in a warm place, away from drafts, for 2-3 hours, or until the dough doubles in size.

5. Preparing the shape: Once the dough has risen, knead it again to remove air bubbles. Preheat the oven to 180°C. Roll out the dough into a rectangular sheet, about 0.5 cm thick.

6. Filling: Spread the dough with Nutella (or chocolate spread) and sprinkle white chocolate chips if you desire extra sweetness.

7. Shaping the muffin: Roll the dough tightly, then cut the roll lengthwise, leaving one end attached. Braid the two lengths of dough together and join the ends to form a circle.

8. Second rising: Place the muffin on a baking tray lined with parchment paper. Let it rise again for an hour, until it doubles in size.

9. Baking: Place the tray in the preheated oven and bake for 20-25 minutes or until the muffin turns golden and an irresistible aroma fills your kitchen.

10. Serving: Once the muffin has cooled, dust it with powdered sugar for an elegant appearance. You can serve it plain or alongside a scoop of ice cream or a fragrant tea.

Useful tips:
- Ingredients: Make sure all ingredients are at room temperature to achieve an even dough. You can experiment with other fillings, such as butter, brown sugar, and cinnamon for a flavorful variation.
- Variations: You can add chopped nuts or dried fruits to the filling for a crunchy texture.
- Calories and nutritional benefits: One muffin has about 250-300 calories, depending on the filling and serving size. This delicacy provides carbohydrates for energy but, when consumed in moderation, is an ideal dessert for special occasions.

Frequently asked questions:
- Can I use fresh yeast instead of dry yeast? Yes, you can use fresh yeast, but you will need to adjust the quantity (about 25g of fresh yeast for one packet of dry yeast).
- How can I store the muffin? You can store the muffin in an airtight container at room temperature for 2-3 days or in the refrigerator for a week.

Ideal combinations:
- Serve the Kringle muffin alongside a cup of aromatic coffee or fruit tea to enhance the flavors.
- Vanilla ice cream will perfectly complement the sweetness of the muffin, bringing a contrast of textures.

I wish you great success in preparing this delicacy! With every bite, you will feel not only the delicious taste but also the tradition and culture of Estonia that lies behind this muffin. Enjoy your meal!