Estonian Kringel

Sometimes I find recipes I really do want to try, mostly because they look fantastic. If then they contain all the things I like there is no stopping at Aicusine. That happened with the Estonian Kringel I found on Just Love Cookin. Like always I needed to change a few things because I usually do like it sweeter, fruitier and with more butter.

Here’s the recipe:

· 350g flour
· 1/2 tea spoon salt
· 120ml lukewarm water
· 25g fresh yeast
· 50g melted butter
· 1 egg yolk
· 1 table spoon sugar
· 1/2 tea spoon lavender
· 1/2 tea spoon vanilla extract
· 1 tea spoon orange zest

· 60g soft butter
· 4 table spoons pearl sugar (if you can find it, use some with taste like raspberry or strawberry)
· 1 table spoon refined sugar
· 3 tea spoons cinnamon
· 1 table spoon lemon curd

· butter
· pearl sugar
· confectioner’s sugar

First mix yeast with lukewarm water and sugar and let rest until there are bubbles. Now add the rest and knead to a consistent dough. Cover with a tea towel and let rest for about an hour until the size has doubled. Now preheat the oven to 200°C and spread some flour onto your working surface. Mix the filling ingredients and roll the dough to a rectangel shape. Now brush the dough with the filling and then roll, starting from the longer side. Now cut into 2 halfs (butter the knife to make it cut better through the dough) and fold on side over the other and fix the ends together. Brush some butter over the top and sprinkle some pear sugar. Now bake for 30-35min at 200°C and for another 5-10min at 180°C. Finish with covering the Kringel with some confectioner’s sugar.

The perfect fit for this cake is Lavender Lemonade! Just put a tea spoon lavender in a cup of boiled water for 10min and strain the water, add juice of 3 lemons, 1 orange, 500ml soda and cool down with ice cubes! Enjoy!

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