Cinnamon Sugar Kringel

Continued from the Easter Bread Series:




Kringel (Estonian Easter Bread)

1 cups milk, lukewarm

1 packages active dry yeast

4 cups flour

1 cups sugar

1/2 tsp salt

1/2 tsp almond extract

3 eggs

1/4 tsp vanilla extract

1/2 stick butter

1/4 cup sugar

2 tbsp crushed almonds

1 tbsp cinnamon

Combine milk, yeast and sugar to a bowl.  Allow mixture to proof and look for small bubbles forming.

In a large mixer, combine butter, salt and sugar until light and fluffy.  Alternate adding the flour and yeast mixtures in small increments, mixing until thoroughly combined.  Stir in almond extract.

In a separate bowl, combine butter, sugar and cinnamon.

Roll dough into a flat square.  Spread butter mixture over the square.  Roll the dough up like a swiss roll.   Roll the dough out a bit with your hands to make it thinner and longer.  Cut the roll in half length-wise, so that a strata of cinnamon sugar and dough is present down the length of the roll.  Face the dough cut side up, and begin rolling the two ropes of dough together, trying to keep the cut side to the outside at all times.

Top with more of the crushed almonds if desired.

Preheat oven 350F.  

Bake 20-25 minutes, or until the top of each loaf is shiny and light brown.

Dust with powdered sugar if desired.