Estonian kringle

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The Estonian kringle is the Estonian version of a typical brioche from the northern countries, which I have seen here and immediately replicated. Then, looking a little online, I found that, depending on the country, there are several variations, especially with regards to the filling, which can range from cocoa to dried fruit to custard … What remains constant is the type of weave of the dough, which is stuffed and then woven to form a crown, which in appearance resembles a little my angelic cake. And who knows, maybe in reality the angelica is the Italian version of the Nordic kringle;)
Be that as it may, I thought well to try this recipe and I liked it so much that I thought to propose it today to wish you a good Epiphany!

  • Doses for 6 people:
  • for the dough
  • 300 gr of 00 flour
  • 2 yolks
  • 50 gr of sugar
  • 15 gr of brewer’s yeast
  • 120 ml of milk
  • 50 gr of butter
  • 1 pinch of salt
  • 1 teaspoon honey
  • 1 teaspoon of vanilla essence
  • for the filling
  • 50 gr of butter
  • 50 gr of sugar
  • 100 gr of almond flour
  • 2 clementines (peel and juice)
(100 ml = 3.4 fluid oz. – 100 grams = 3.5 ounces – 1 liter = 34 fluid oz. – 1 kilogram = 2.205 pounds – 100C° 212F° – 180C° 356F°)
  • preparation: 45 min
  • cooking: 30 min
  • total: 1 hour and 15 min + 2 hours of leavening

Method

How to make the Estonian kringle

Put the flour in a bowl, add the egg yolks, sugar and vanilla to the center, then add the yeast and honey dissolved in the warm milk.
Start kneading, then also add soft butter and salt and work until a homogeneous mixture is obtained.
Cover the bowl with plastic wrap and let rise for at least 1 hour or until doubled.

In the meantime, prepare the filling: add the soft butter with the juice and clementine peel.
Separately, chop the almonds with the sugar.

Take the dough again, roll it out into a 1 cm rectangular sheet, then sprinkle first with the butter and then with the almonds.

Roll the dough on itself from the longest side, then cut the roll along its entire length until the two halves are separated.
Without opening the two half rolls so as not to separate the layers, weave them together (trying to keep the cut side always upwards).

Then join the ends to create a donut.

Bake in a preheated convection oven and cook for about 40 minutes.

The Estonian kringle is ready, at least let it cool before cutting it.

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