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.

Better Than Krispy Kremes

If you say that you don’t like donuts, I would say that you have never tried these. This recipe is sweet and simple and looks a lot like this:

Doughnuts:

• 2 packages of yeast (4 1/2 teaspoons)
• 1/4 cup water (110-115 degrees)
• 1 1/2 cups warm milk ( scaled, then cooled)
• 1/2 cups sugar
• 1 teaspoon salt
• 2 eggs
• 1/3 cups shortening
• 5 cups all-purpose flour

Glaze:

• 1/3 cup butter
• 2 cups powdered sugar
• 1 1/2 teaspoons vanilla
• 4-6 tablespoons hot water

Directions:

• Dissolve yeast in warm water in 2 1/2-quart bowl.
• Add milk, sugar, salt, eggs, shortening and 2 cups flour.
• Beat on low for 30 seconds, scraping bowl constantly.
• Beat on medium speed for 2 minutes, scraping bowl occasionally.
• Stir in remaining flour until smooth.
• Cover and let rise until double, 50-60 minutes.
• (Dough is ready when indentation remains when touched.) Turn dough onto floured surface; roll around lightly to coat with flour.
• Gently roll dough 1/2-inch thick with floured rolling pin.
• Cut with floured doughnut cutter.
• Cover and let rise until double, 30-40 minutes.
• Heat vegetable oil in deep fryer to 350°.
• Slide doughnuts into hot oil with wide spatula.
• Turn doughnuts as they rise to the surface.
• Fry until golden brown, about 1 minute on each side.
• Remove carefully from oil (do not prick surface); drain.
• Dip the doughnuts into creamy glaze set on rack then when slightly cooled spread chocolate frosting on top.
• Dip in sprinkles or other toppings after chocolate if desired.
• Creamy Glaze: Heat butter until melted.
• Remove from heat.
• Stir in powdered sugar and vanilla until smooth.
• Stir in water, 1 tablespoon at a time, until desired consistency

You can also add about 4 ounces of milk chocolate chips to the glaze to make it chocolate, but it’s recommended that you put the glaze on first and then coat with the chocolate glaze. I just dipped it in the clear glaze and drizzled it with straight melted milk chocolate chips.

Also, if you have a doughnut cutter, that’s great. If you don’t, just use a cup and a soda bottle cap. Boom. Just like that you have a yummy treat =) Be warned though, they don’t have a very long shelf life.