I was really pleased that this was the bread chosen by Jo from Jo’s Kitchen for March’s Fresh From The Oven Baking Challenge.
It’s a fabulous looking loaf even before it gets its chocolate topping. In fact when I make it again I am going to add cinnamon to the sugar and leave out the chocolate and perhaps give it a bit of an icing glaze so it’s like a big cinnamon bun.
The basic premise is that you make a sweet enriched dough, roll out it out into a rectangle and spread it with butter, sugar and sultanas. You then roll it up swiss roll stylie and slice it in half lengthwise. Then you twist, rather than plait the two pieces of dough together before pulling it into a B shape.
I extended the first prove and then gave it a short 2nd prove in this wreath shape because I wasn’t sure how to get what I had into a ‘B’. My tip is to place one piece of dough over the other whilst trying to keep the cut edges of the dough uppermost. This is what gives the layered effect.
It puffed up gloriously in the oven so Ed took a photo of me being housewifey:
It seemed a shame to smother it in chocolate, but I had a little helper who was glad to lick the bowl where there was quite a lot of spare sauce:
It was lovely fresh from the oven on day one and good on day two dunked into a cup of coffee:
This is one for the recipe file that will definitely be made again. Thanks for sharing Jo, I’d seen it on TV on The Hairy Bikers and although I had tracked down the recipe, I probably would not have got around to baking it were it not for FFTO.
****
Here is the cinnamon version that I just made. I think it’s even better!
Kringel Recipe [comments added by me]
Dough
- 40g fresh yeast [20g of dried, I used 15g and extended the prove]
- 1tbsp sugar
- 250ml milk, lukewarm
- 2 egg yolks
- 50g butter, melted
- 600-700g flour [I used 600g but went for 1/3 plain and 2/3 strong white]
- 1tsp salt
Filing
- 100g butter, softened
- 3 handfuls of raisins [I swapped this to sultanas softened in hot water]
- 10 tsp sugar
Topping
- 150g dark chocolate (at least 50% cocoa solids) [I used a mix of dark choc and Dairy Milk!]
- 75g butter
Method Mix the yeast and sugar in a bowl. Add the lukewarm milk and egg yolks, then mix in the flour, [salt] and melted butter and knead well. Shape the dough into a ball, cover the bowl with a tea towel and leave to rise in a warm place for 30 minutes. [or 2 hours!] Preheat oven to 200°c/Gas 6. Dust your work surface with flour. Take the dough out of the bow, knock it back and roll out to a thickness of 1cm. Spread the softened butter evenly over the rolled sheet of pastry, then sprinkle with raisins and finally sugar. [and a bit of cinnamon] Roll up the dough like a swiss roll and cut it in half with a sharp knife. Twist the dough together, lifting each half over the other in turn. Finally, shape the plaited bread into a B shape and transfer to a buttered baking tray. Bake for about 25 minutes or until golden. In the meantime, prepare the chocolate topping by melting the chocolate and butter in a bowl over boiling water. Once out of the oven, let the bread cool down a bit, place on a serving plate and drizzle with chocolate sauce
Cinnamon Version
Add 1/2 tsp of cinnamon to the sugar that you spread over the bread and sprinkle some of it on the plaited loaf. Reduce the oven temperature to 180 after 5-10 minutes to stop it burning. Top with icing sugar mixed with water.
aforkfulofspaghetti
March 28, 2010
This is SO impressive, Claire – a real party piece! When do you open your bakery? 😉
Anet
March 28, 2010
Wow, very attractive presentation. I like your suggestions for variations.
Good baking!
fulltimefoodie
March 28, 2010
That looks so intricate and beautiful! Great job, It would be hard for me to eat something so beautiful bet then again freshly baked sweet bread is so hard to resist.
Chantal
March 29, 2010
That is beautiful! I love how many “strings” are woven. Lovely!
Mrs Ergül
March 29, 2010
Believe it or not, I had all intention to bake it yesterday only to realize I have only one last egg left! I will get to this on Fri which is a holiday! And thank you so much for pointing out that the dough has to be split lengthwise!
mangiodasola
March 29, 2010
What a beautiful bread. I like it either way. While it looks prettier without the chocolate, I would prefer to eat it WITH the chocolate.
Jo
March 29, 2010
It looks delicious. Thank you for taking part in my challenge 🙂
Sarah, Maison Cupcake
March 29, 2010
I’d never heard of these before, it looks amazing. Photos are beautiful too.
Cooking Rookie
March 29, 2010
Looks delicious!
Debi(Table Talk)
March 29, 2010
I spotted this on Foodgawker, so you know how beautiful I think your Kringel looks–just gorgeous!
Pascale
March 30, 2010
Claire, this looks fantastic. I’m going to bake it when we are back in England. Photos lovely too. P
Merlotti
March 30, 2010
Looks delicious Claire – you rolloed you’rs thinner than mine which gave it a much nicer look! I’d definitely do it again, and yes, I too felt a bit ‘housewifey’!
Chele
March 31, 2010
Great photos. I really enjoyed this challenge but mine didn’t end up looking anywhere near as pretty as yours!
maria
April 1, 2010
Wow it looks fantastic. The photos have inspired me.
tina
May 17, 2010
i really love the shape of the kringel. now i finally got around to make it (here is my try http://chocolateriver.de/estonian-kringel-for-bbd-30/) many thanks for sharing the recipe!
Cherine
May 21, 2010
Gorgeous and delicious!!
Joanne
May 22, 2010
This is absolutely beautiful! What a hefty yeast cake/bread.
Jüri Estam
January 23, 2011
The ancient classical kringel from the prewar period – from the golden age of Estonian independence and Estonian cooking – knew nothing of chocolate or custard. Not that those are bad. He or she who would wish to make a classical Estonia birthday kringel would use saffran. “Kollane sai” – yellow white bread (pastry), as it is sometimes called. A couple of the small packets of saffron per large kringel will suffice. Some of the older women would strew granular sugar on the kringel too, confectioner’s sugar is not unknown. The saffron kringel was ubiquitous – the norm, and with good reason, until Soviet Russia occupied the Baltic States and the shops no longer stocked normal things, like most spices. Soviet occupation didn’t just kill and oppress people – it destroyed ways of life. Today, the saffron kringel is eradicated from the memory of Estonians who grew up under Soviet conditions, and it remains forgotten in the land of its birth. I am pretty sure that the saffron kringel is an old, old recipe. Venerable, worth trying, and worth bringing back.
Lea
February 10, 2012
Oh, absolutely agree with Juri! Raisins maybe, never chocolate. My mother’s was always shaped like a giant pretzel, rather than a B, possibly a regional variation, but also the shape of the sign the old Estonian bakers hung outside their shop to indicate it was a bakery. As a child I didn’t think highly of kringels, having been spoiled by childish North American cakes of hardly anything other than gooey icing. Now I’d love to have one, with the almonds on top!
Lara Cubley
March 29, 2018
Yes my Dad used to make this with saffron and certainly no chocolate or custard at Easter. Sometimes he would press almonds into the top. I’m after this traditional recipe?
Jüri Estam
January 23, 2011
Here a recipe for saffron kringel – to be made in a figure eight pretzel shape – from
http://dinner-party-ideas.com/estonian-kringle/
Estonian Kringle
This cake/bread is traditionally made for birthdays but growing up my grandmother made it whenever she felt like something special to offer. I am thrilled to find the recipe in my mothers collection.
Ingredients
1/4 teaspoon saffron
1/4 cup boiling water
3/4 cup sugar
1/2 cup warm water
1 pkg. active dry yeast
6 cups all purpose flour
1 1/4 cup warm milk
1/2 cup butter, softened
1/2 teaspoon salt
3/4 cup raisins
1/2 cup slivered almonds
1/4 cup candied mixed peel
2 Tablespoons grated lemon rind
1 egg, beaten
2 Tablespoons sliced almonds
Stir saffron into boiling water, let cool.
Dissolve 1 teaspoon sugar in warm water and sprinkle with yeast. Let stand for 10 minutes or until yeast is frothy.
Place flour in a large bowl and make a well in the center. Pour cooled saffron in the center well, then yeast mixture, milk remaining sugar, butter and salt; using a wooden spoon stir until combined. Cover and let stand for 15 minutes.
Combine raisins, almonds, peel and lemon rind.
Turn out dough onto lightly floured surface, knead in raisin mixture until raisins are evenly distributed and dough is smooth, about 5 minutes. Place in a greased bowl, turning dough to grease all over. Cover with towel and let rise in warm draft free place for about 1.5 – 2 hours or doubled in bulk.
Punch down dough and roll out into a 40″ rope; shape into a figure 8, pinching ends to seal. Place on a greased rimmed baking sheet; cover and let rise for 15 minutes. Brush with egg and sprinkle with almonds.
Bake in a 375F oven for 35-40 minutes or until golden and sounds hollow when tapped.
Let cool on pan on a rack for 5 minutes, transfer bread to rack andlet cool completly.
Dust lightly with icing sugar.
Makes 12 servings.
Plus belle la vie en avance
February 16, 2014
Neat blog! Is your theme custom made or did you download it
from somewhere? A theme like yours with a few simple tweeks would really make my blog stand out.
Please let me know where you got your design. Bless you
thingswemake.co.uk
February 16, 2014
Hi, it’s a WordPress theme Inuit Types https://thingswemake.wordpress.com/2011/01/27/wordpress-customisation/