I found a picture for an amazing kringel pastry on Pinterest months ago and bookmarked it. When I finally got around to trying it this morning it became pretty clear something was amiss. The first time around I used the proportions that had been translated from the original, and the dough ended up the size and weight of a baseball. I knew the original baker didn’t intend for the dough to be so dry and hard, so I chucked the first attempt and tried again.
For the second round I relied on my experience and bread-baking know-how to make a better dough. Without changing the ingredients, I altered their proportions and modified the method as well. I was pretty sure I was shooting for a stiff dough, but one that would ultimately be tender.
What I ended up with was every bit as melt-in-your-mouth as the picture shows it to be.
- 3/4 cup very warm milk
- 1 teaspoon sugar or honey
- 2 tablespoons soft butter
- 2 teaspoons dried yeast
- 1 egg yolk
- 1/2 teaspoon salt
- 2 cups flour, or as needed
- 4 tablespoons melted butter
- 5 tablespoons granulated sugar
- 2 teaspoons ground cinnamon
In a large bowl, pour milk over butter and sugar (or honey) and stir until butter is melted. Sprinkle yeast over milk mixture and let yeast proof for about 5 minutes. Add egg yolk, salt and 1 1/2 cups of the flour. Stir with wooden spoon until well mixed. Scrape dough onto floured surface and knead until smooth and satiny, about 8 minutes, using as much remaining flour as needed. Put dough in large, well-greased bowl and cover with plastic wrap. Let dough rise in warm, draft-free place until doubled in size.
For filling, mix the melted butter, sugar and cinnamon together. Set aside.
Preheat oven to 380 degrees.
Punch down dough and set on lightly floured surface. With rolling pin, roll dough out to rectangular shape, about 14x10-inches. Spread all but 3 tablespoons of the mixture over the surface of dough.
Starting on one long side, roll up the dough.
Starting 1-inch from the top, carefully cut rolled dough in half length-wise.
Twist two pieces together, leaving cut sides exposed.
Bring ends together to form a ring. Slice through the uncut 1-inch and weave ends together, making sure loose pieces are tucked under. Transfer kringel to a parchment-lined baking sheet. Brush remaining cinnamon filling over top of kringel.
Bake for 10 minutes; reduce oven temperature to 350 degrees. Continue baking for 20 more minutes. Remove from oven and serve warm.
Breathe deeply and smell the deliciousness of cinnamon and homemade bread from your kitchen! If you like, drizzle kringel with icing or dust with powdered sugar.