Braided Cinnamon Roll, a gorgeous baking magic is otherwise known as an Estonian Kringel. While this may look intimidating, but once you see the pictures, it will start looking easy. Any baked bread with cinnamon in it is divine and so is this beauty. Crispy on the top, buttery and cinnamon sugar loaded on the inside is any evenings wishes answered.
- For the Dough
- 2 cups all-purpose flour.
- 1/2 tsp salt
- 1/2 cup lukewarm milk
- 2 tsp active dry yeast / 1 envelope of active dry yeast.
- 1/8 cup melted butter
- 1 egg yolk
- 1 tbsp powdered Sugar
For the Filling
1/4 cup softened butter
4-5 tbsp sugar (i used a mix of powdered sugar and Demerara sugar)
3 tsp cinnamon powder
2 tbsp finely chopped raisins
1-2 tbsp almond powder
Directions for braided cinnamon roll
Equipment to bakeOne 8-10 inch springform pan, or any pan / tray lined with a baking sheet and sprayed with cooking spray and dusted with flour. Springform will be useful to contain the size of the wreath if you want to make a bigger wreath.
Preheat the Oven10 minutes before baking, place the wire rack on the middle rack and preheat the oven to 400F (200C).
Knead the Dough1. Mix the lukewarm milk, sugar and yeast.2. Add the egg yolk, the melted butter, the salt and the flour. Now knead the dough till completely done and form a ball.3. Now place this ball into a bowl sprayed with cooking spray or oil or butter, and move it around till it is well coated with the oil.4. Now cover the bowl with a cling foil and keep in a dry and warm place and let it rise to almost double for 45 mins to an hour. I left it for an hour and it had risen beautifully.5. Meanwhile, mix the ingredients of the filling except the butter in a small bowl and set aside.6. Once the dough has risen to double, dust your work surface with flour and place the dough over it.
Braid the dough1. Roll the dough out to 1 cm thickness into a rectangle with the longer side facing you, using a rolling-pin.2. Brush the rectangle with the softened butter and evenly sprinkle the cinnamon sugar mixture over the surface, leaving some space at the edges for rolling.3. Slowly and gently roll up the dough from the longer end, into a log, which would resemble a pin wheel.4. Now cut the long into half-length wise, using a knife.5. Twist the halves into a rope keeping the open end with the layers exposed always, as shown in the picture. Pinch the ends together.6. Join the 2 ends of the rope giving it a round shape by putting the ends of the wreath below each other so as to complete the wreath.7. Place the wreath on the springfoam pan or any pan/ tray you are using, brush with the remaining butter and sprinkle with some Demerara sugar and cover with a cling foil / cover with a kitchen towel if using a tray, and let it rise again for 20-30 mins, if you don’t have the time you can avoid this step .8. Bake for 10 mins on 200C and then bring down the temp to 180C and cook for another 20-25 mins to avoid the burning.9. Take it out and let it cook for 5 mins, once done, place it on a cooling rack and let it cool completely.
What you have is a buttery, crispy braided cinnamon which goes beautifully with some black tea or coffee. The perfect tea accompaniment.