Estonian Kringle is a traditional sweet bread that’s as visually stunning as it is delicious. This beautifully braided wreath is filled with a buttery cinnamon-sugar swirl, brushed with an egg wash, and crowned with sliced almonds for a golden, nutty finish. Optional cream cheese frosting adds a touch of richness, making it perfect for festive mornings, holiday brunches, or cozy coffee breaks. Its warm aroma, tender crumb, and elegant presentation make this European classic a true celebration bake.
Why You’ll Love This Recipe
- Eye-catching design: The braided wreath shape is impressive yet simple to create.
- Soft, fluffy texture: The enriched dough is tender, buttery, and satisfying.
- Warm cinnamon aroma: The filling is rich with classic spice and sweetness.
- Perfect for special occasions: A show-stopping centerpiece for brunch or dessert.
- Customizable: Easily adapt the filling or topping to suit your preferences.
- Almond topping adds crunch: Sliced almonds bake into a delicate, golden crust.
- Optional frosting: A creamy glaze for added sweetness and indulgence.
- Beginner-friendly yeast dough: Straightforward steps for success even if you’re new to baking.
- Freezer-friendly: Great to make ahead and reheat when needed.
- Cultural charm: A delicious introduction to Estonian baking traditions.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Dough:
- all-purpose flour
- warm milk
- unsalted butter, softened
- egg yolk
- sugar
- salt
- instant yeast
For the Filling:
- soft brown sugar
- unsalted butter, softened
- cinnamon powder
For the Topping:
- sliced almonds
- egg white (for egg wash)
For the Frosting (optional):
- cream cheese
- unsalted butter
- powdered sugar
- vanilla extract
- milk (to adjust consistency)
Directions
Make the Dough:
- In a mixing bowl, combine warm milk, sugar, salt, yeast, egg yolk, and softened butter. Stir until blended.
- Add the flour and mix to form a shaggy dough.
- Knead by hand for 4–5 minutes or use a stand mixer with a dough hook until the dough is smooth and soft.
- Flatten into a disc, cover, and let rest for 5 minutes.
Shape the Kringle:
- Roll the rested dough into a 16×12-inch (40×30 cm) rectangle.
- Mix the filling ingredients (butter, brown sugar, cinnamon) into a spreadable paste.
- Spread the filling evenly over the dough.
- Roll up tightly from the long edge to form a log. Pinch the seam to seal.
- Slice the log lengthwise down the center.
- Twist the two halves together, cut sides facing up, then form into a circular wreath.
- Place the shaped kringle on a parchment-lined baking sheet.
Proof:
- Cover and let rise in a warm place for 1 hour, until puffy.
- Optional: place in the freezer for the last 10 minutes to firm up the butter and help maintain the shape during baking.
Bake:
- Preheat the oven to 350°F (175°C).
- Brush the risen dough with beaten egg white and sprinkle with sliced almonds.
- Bake for 25 minutes, or until golden and set. Let cool on a wire rack.
Optional Frosting:
- Beat cream cheese, butter, powdered sugar, vanilla, and milk until smooth and drizzle-able.
- Drizzle over cooled kringle before serving.
Servings and timing
Servings: 1 kringle (serves approximately 8)
Prep Time: 20 minutes
Cooking Time: 25 minutes
Proofing Time: 1 hour
Total Time: 1 hour 45 minutes
Calories: Approximately 310 kcal per serving
Variations
- Nut filling: Add finely chopped walnuts or pecans to the cinnamon layer.
- Fruit twist: Add finely diced dried fruit such as raisins or apricots.
- Chocolate kringle: Replace the cinnamon filling with chocolate spread or cocoa-sugar butter.
- Spiced glaze: Add cinnamon or nutmeg to the frosting for extra warmth.
- Holiday version: Sprinkle with cranberries and orange zest for a festive flair.
Storage/Reheating
- Room temperature: Store covered for up to 2 days.
- Refrigeration: Keep in an airtight container for up to 5 days.
- Freezing: Freeze whole or in slices, tightly wrapped, for up to 2 months.
- Reheating: Warm in a 300°F (150°C) oven for 10 minutes or microwave slices briefly.
FAQs
Can I make the dough the night before?
Yes, prepare the dough and refrigerate overnight. Let it come to room temperature before shaping and proofing.
Can I use active dry yeast instead of instant?
Yes, dissolve active dry yeast in the warm milk with sugar and let sit for 5–10 minutes before proceeding.
How do I keep the filling from leaking out?
Keep the filling thick, spread it evenly, and chill the shaped dough briefly before baking.
What if I don’t have cream cheese for the frosting?
Use a simple glaze of powdered sugar, vanilla, and milk.
Can I make this without a stand mixer?
Yes, kneading by hand takes a bit longer but works just as well.
How do I get clean twists?
Use a sharp knife for cutting the dough log and chill slightly if it’s too soft to handle.
Is the egg wash necessary?
It gives a golden, glossy finish but can be omitted if needed.
Can I use a different shape?
Yes, you can braid into a straight loaf or shape into a figure-eight for variation.
What should I serve this with?
Pair with coffee, tea, or warm cider for a cozy treat.
Is this sweet enough without frosting?
Yes, the cinnamon filling provides plenty of sweetness, but the optional glaze adds a nice touch.
Conclusion
Estonian Kringle is a beautiful expression of European baking—artful, aromatic, and absolutely irresistible. Whether glazed or served simply with its cinnamon-sugar swirl, this braided bread brings warmth and elegance to any table. From holiday mornings to weekend brunches, it’s a festive, feel-good recipe worth mastering and sharing.
PrintCinnamon Braided Bread
A stunning braided bread filled with a cinnamon-sugar swirl and crowned with golden almonds. This traditional Estonian kringle is soft, aromatic, and beautifully twisted into a wreath shape, making it perfect for festive mornings, cozy breakfasts, or as a show-stopping dessert.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 45 minutes
- Yield: 1 braided bread (serves approx. 8) 1x
- Category: Dessert
- Method: Baking
- Cuisine: Estonian
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour (260 g)
- 1/2 cup warm milk (120 ml)
- 3 tbsp unsalted butter, softened (43 g)
- 1 egg yolk, room temperature
- 1 tbsp sugar (12.5 g)
- 1/2 tsp salt (3 g)
- 1 tsp instant yeast (3 g)
- 6 tbsp soft brown sugar (75 g)
- 1/4 cup unsalted butter, softened (57 g)
- 1 tsp cinnamon powder (3 g)
- 1/4 cup sliced almonds (23 g)
- Egg white (from separated egg, for egg wash)
- 2/3 cup cream cheese (80 g) (optional)
- 3 tbsp unsalted butter (43 g) (optional)
- 3 tbsp powdered sugar (38 g) (optional)
- 1 tsp vanilla extract (optional)
- 1–2 tbsp milk (for thinner consistency, optional)
Instructions
- Make the Dough: In a mixing bowl, combine warm milk, sugar, salt, yeast, egg yolk, and softened butter. Stir well.
- Add flour and mix to form a shaggy dough. Knead by hand (4–5 minutes) or use a stand mixer with a dough hook until smooth.
- Flatten into a disc, cover, and let rest for 5 minutes.
- Shape the Kringle: Roll dough into a 16×12-inch (40×30 cm) rectangle.
- Mix filling ingredients until smooth and spread evenly over the dough.
- Roll up from the long side into a log, pinch to seal, and cut lengthwise in half.
- Twist the two strands and shape into a wreath. Place on parchment-lined baking tray.
- Proof: Cover and let rise for 1 hour until puffy. Optional: chill in the freezer for the last 10 minutes of proofing to help butter firm up.
- Bake: Preheat oven to 350°F (175°C). Brush dough with egg white and sprinkle with sliced almonds. Bake for 25 minutes until golden and set.
- Optional Frosting: Whisk cream cheese, butter, powdered sugar, vanilla, and milk until smooth. Drizzle over cooled kringle.
Notes
- Use a ruler to roll the dough to an even rectangle for best shaping results.
- The freezer trick helps with clean slicing and beautiful twists.
- The kringle is delicious both with or without frosting—adjust based on preference.
- Best enjoyed fresh, but leftovers can be wrapped and stored at room temp for up to 2 days.
Nutrition
- Serving Size: 1 slice (1/8 kringle)
- Calories: 310
- Sugar: 16g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg