Matt's Recipe Book

Estonian Kringle

Prep time90 minutes
Cooking time20 minutes

This is a cinnamon-roll style loaf that looks and smells amazing.


For the bread

  • 280g plain white flour
  • 180ml warm milk (40℃)
  • 0.5 tsp salt
  • 15g sugar
  • 7g active dry yeast
  • 30g melted butter
  • 1 egg yolk

For the filling

  • 50g softened butter
  • 75g sugar
  • 1 tbsp ground cinnamon
  • 1 tbsp ground almonds


  1. In a mixing bowl, combine the yeast with the sugar and milk, and stir until combined. Add the egg yolk and melted butter.
  2. In another, large bowl, mix the flour and salt, then pour over the milk mixture. Mix together, then start kneading until it pulls together. Shape the dough into a ball, then place into a clean, oiled bowl to rest. Leave for 1 hour in a warm place, until roughly doubled in size.
  3. While rising, mix the softened butter with the sugar and cinnamon, then set to one side.
  4. Preheat the oven to 200℃. Line a large baking sheet with baking paper. On a floured surface, roll the dough to a rectangle about 45cm x 30cm.
  5. Spread the cinnamon filling evenly over the top of the dough, reserving a tablespoon for later. Leave a 1-2cm area clear around the edges. Sprinkle over the ground almonds, then roll the doll into a spiral tube with the filling on the inside.
  6. Slice the rolled dough in half lengthwise, leaving about 1-2cm uncut at one end so that the dough forms a "V" shape. Braid the two legs together, keeping the layers exposed to the top. Pinch the ends together and wrap underneath to form a wreath shape.
  7. Transfer the bread to the prepared baking sheet. Brush with the remaining cinnamon filling, then bake for 20-25 minutes until golden brown. For the last 10 minutes reduce the oven temperature to 180℃. Remove from the oven and cool on a wire rack.