How to Make Kringel at Home
It’s always more fun to DIY. Every week on Food52, we’ll spare you a trip to the grocery store and show you how to make small batches of great foods at home.
Today: Emma Gardner from Poires au Chocolat is sharing a pastry recipe with a twist — literally.
Kringel is an Estonian pastry flavored with cardamon and cinnamon that is baked for birthdays and celebrations. Though information on its history is relatively sparse, the word “kringel” originates from the Old Norse “kringla,” which means circle or disc and, in Scandinavia, often refers to a variety of pretzel.
My favorite thing about the Kringel is the shape, which is formed from rolling the dough as you would cinnamon rolls, then splitting the log lengthways and weaving it into a ring. You could use the same method to shape your favorite cinnamon roll dough or any similar bread, like a savory version with cheese and herbs or a sweet roll with chocolate.
The thinner you roll the dough, the more layers you’ll get, but I’ve found that the bread has a fluffier texture when the dough is left thick. When it’s fresh, I tend to eat it either for tea, elevenses, or breakfast. After the first day or so, it toasts well and is lovely with a bit of butter and jam.
I’ve never managed to make two Kringel that look identical; each loaf has its own personality and weave that only gets more pronounced as it bakes.
Makes 1 loaf
For the dough:
250 milliliters (about 1 cup) whole milk
75 grams unsalted butter
450 grams bread flour
70 grams sugar
1/2 teaspoon fine sea salt
10 green cardamon pods
7 grams instant yeast (normally 1 packet)
1 large egg
For the filling:
60 grams (roughly 4 generous tablespoons) unsalted butter
40 grams (roughly 5 generous tablespoons) brown sugar
2 teaspoons ground cinnamon
1/4 teaspoon fine sea salt
Take the butter for the filling out of the fridge to let it soften. Put the milk and butter for the dough into a small pan and warm them over medium heat until the butter has melted. Turn up the heat and scald the mixture by bringing it just to a boil. Pour the milk and butter into a bowl and pop it into the fridge to cool, which may take some time.