Estonian Kringle

This is a recipe I found on Pinterest. At first I thought it would be difficult, because it looks super fancy, but it’s really not. Also, the name scared me, but I just figured it would be somewhere between a churro and a cinnamon roll. Anyway, here’s the recipe:

Pull-Apart Dough:

• 2 3/4 cups plus 2 tablespoons all-purpose flour
• 1/4 granulated sugar
• 2 1/4 (1package) teaspoons yeast
• 1/2 teaspoon salt
• 2 ounces unsalted butter
• 1/3 cups whole milk
• 1/4 cup water
• 2 large eggs at room temperature
• 1 teaspoon pure vanilla extract

** I used salted butter because that’s what I had and 2% milk because, again, that’s what I had.

Sugar-Cinnamon Filling

• 1 cup granulated sugar
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 2 ounces unsalted butter, melted

In a large mixing bowl whisk together 2 cups flour, sugar, and salt. Set aside.
Whisk together eggs and set aside.
In a small saucepan, melt together milk and butter until butter has just melted. Remove from heat and add vanilla extract. Heat water to 110-115 and mix with yeast.
If you have a bread machine, then you are golden. Combine everything in the machine and let it do it’s thing. If you don’t then combine all the ingredients into a large mixing bowl and knead until you can’t knead any more. The dough should feel a bit sticky when you’re done.
Place the dough is a large, greased bowl. Cover with plastic wrap and a clean kitchen towel. Place in a warm space and allow to rest until doubled in size, about 1 hour.
While the dough rises, whisk together the sugar, cinnamon and nutmeg for the filling. Set aside. Melt 2 ounces of butter until browned. Set aside. Grease and flour a 9x5x3-inch loaf pan. Set that aside too.
At this point, place a rack in the center of the oven and preheat to 350°F.
Deflate the risen dough and knead about 2 tablespoons of flour into the dough. Cover with a clean kitchen towel and let rest for 5 minutes. On a lightly floured work surface, use a rolling pin to roll the dough out.

** If you don’t have a rolling pin, use a glass or can or something like that.

Roll the dough into a log so it stays 20-inches long. Using a large knife, cut the log in half length-wise. Braid the two halves together, keeping the inner dough layers exposed and the thickest outer layer facing the pan.
Place the braid on a cookie sheet in the oven and bake for 30 to 35 minutes, until the top is very golden brown.
Remove from the oven and allow to rest for 20 to 30 minutes. Run a butter knife around the edges of the braid to loosen the bread. Serve warm.

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