Cinnamon Cardamon Kringle Bread Recipes

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KRINGLE



Kringle image

Kringle is a favorite bread to serve at Christmas, Easter, anniversary celebrations or any special occasion in Denmark. The bread was developed in the 1800s when Danish bakers went on strike to receive wages rather than just their customary room and board. Bakery owners rebelled and brought in bakers from Austria instead. The Austrian bakers had a unique method of folding light yeast dough with layers of butter to produce a flaky crust. When the strike was finally settled, the Danish bakers were so impressed with the Viennese bread they adopted the technique themselves. Many Danes settled in Wisconsin in the late 1800s and brought with them their craft of making Kringle and other Danish pastries. Originally Kringle was made into a pretzel shape, but customers complained that there wasn't enough filling in the overlapping areas of dough. The current shape was developed in Wisconsin and spread back to Denmark. Note: Don't throw out the egg whites -- all will be used before you finish. Kringle dough is mixed -- not kneaded -- so a bread machine is not recommended. The dough must be made a day ahead and refrigerated overnight. The almond filling is the most traditional, but fruit and nut fillings are gaining popularity.

Provided by Food Network

Categories     dessert

Time 14h

Yield 2 horseshoe-shaped loaves

Number Of Ingredients 20

1 scant tablespoon or 1 (1/4-ounce) package active dry yeast
1/4 cup warm water (about 110 degrees F)
3/4 cup heavy cream
3 large egg yolks
1 large egg white
3 tablespoons granulated sugar
1 teaspoon salt
1 teaspoon ground cardamom
3 1/2 cups unbleached all-purpose flour
1 cup (2 sticks) unsalted butter, very cold
Apple Pecan Filling, recipe follows
1 large egg white
Sliced almonds
2 tablespoons granulated sugar
I'm partial to Granny Smith apples because I like their tart flavor and they keep their shape during baking
1 cup light brown sugar, packed
2 cups finely chopped, peeled and cored Granny Smith apples
1 cup finely chopped pecans
4 tablespoons unsalted butter, melted
2 teaspoons ground cinnamon

Steps:

  • For the Topping:
  • For the Dough: In a large measuring cup or medium bowl, sprinkle the yeast in the water to soften. Heat the cream to 100 degrees F and add it to the yeast along with the egg yolks and egg white. Whisk to combine.
  • In a large bowl, combine the sugar, salt, cardamom, and flour. Using a pastry blender or 2 knives, cut the butter into the flour mixture until it is the size of tiny peas. This process also can be done easily in a food processor. Add the yeast mixture to the dry ingredients and stir just until combined. Do not mix too much because you do not want to soften the cold butter. You should see small flour-coated pieces of butter throughout the dough.
  • Overnight rise: Put the dough in an oiled bowl and turn to coat the entire ball of dough with oil. Cover with a piece of plastic wrap and a tightly woven towel and refrigerate 12 hours or overnight.
  • Shape: Turn the dough out onto a lightly oiled work surface and divide in half. Roll each half into a 24-inch square. Fold the dough in half from top to bottom, then fold the dough in half from side to side to make a 12-inch square. Cover with a towel and let rest 10 minutes.
  • Working with 1 square of dough at a time, roll the dough into a 12 by 24-inch rectangle. Spread half of filling evenly over two-thirds of the dough, filling an area of 8 by 24 inches. Fold the portion of dough that has no filling onto the center third of filled dough, then fold the other third of dough to the center, forming a 4 by 24-inch rectangle.
  • Place the dough seam side down on a parchment-lined or well-greased baking sheet. Bring the ends of the dough almost together (about 4 inches apart) to form a horseshoe. Repeat with the second piece of dough. If you cannot get both Kringles on a baking sheet, cover the second one and put it in the refrigerator until the first Kringle finishes baking; then bake.
  • Second Rise: Cover the with a tightly woven towel and let rise for 1 hour.
  • Preheat Oven: About 10 minutes before baking, preheat the oven to 375 degrees F.
  • Final Preparation: For the topping, beat the egg white with a whisk or fork until frothy and brush over the loaves. Sprinkle with sliced almonds and then granulated sugar.
  • Bake and Cool: Bake for 25 minutes until the internal temperature of the bread reached 190 degrees. Immediately remove the bread from the baking sheet and place on a rack to cool.
  • In a medium bowl, stir the sugar, apples, pecans, butter, and cinnamon together until well mixed. Use to fill 2 loaves.

KRINGLE - ESTONIAN CINNAMON BRAID BREAD



Kringle - Estonian Cinnamon Braid Bread image

I had to make this recipe after seeing a photo of it on one of bread threads on this site, but originally came from another internet site. My first attempt isn't as pretty as the original but it sure taste great, is fairly simple and I'm sure it'll get prettier with practice. Prep time does not include rising

Provided by Bonnie G 2

Categories     Yeast Breads

Time 50m

Yield 1 loaf, 6 serving(s)

Number Of Ingredients 11

2 1/4 cups flour
1/2 teaspoon salt
3/4 cup milk, lukewarm
1 tablespoon sugar
15 g fresh yeast (1 envelope active dry yeast)
1/8 cup butter, melted
1 egg yolk
1/4 cup butter, softened
4 -5 tablespoons sugar
3 teaspoons cinnamon
3 teaspoons ground almonds (optional)

Steps:

  • In a medium bowl stir fresh yeast with sugar.
  • Stir in the lukewarm milk and then add the egg yolk and melted butter.
  • In a large bowl whisk together the flour and salt.
  • Pour the milk mixture over the dry ingredients and start kneading it until it pulls away from the edges of the bowl.
  • Give the dough the shape of a ball.
  • Sprinkle oil onto a clean bowl, place the dough and cover with plastic wrap. Let it rest for about 1 hour at room temperature (warm space) until doubled in size.
  • While the dough rises, whisk together the butter with sugar and cinnamon for the filling. Set aside.
  • Preheat the oven to 400 F (200 C).
  • Line a baking sheet with parchment paper.
  • On a floured surface, using a rolling pin roll the dough to a rectangle of about 18x12 inches.
  • Spoon the cinnamon filling over top (keep about 1 tbsp of the filling for the end), spreading evenly, leaving a clean 1/2-inch border around the edges.
  • Sprinkle the almonds over the cinnamon filling.
  • Roll up the dough and using a sharp knife, cut the log in half length-wise leaving one edge uncut for about 1/2 inch.
  • Start braiding the two pieces, trying to keep the open layers exposed so the cut ends remain on top (this is what makes this bread effect).
  • Pinch the ends together and form a wreath.
  • Transfer it to the prepared baking sheet.
  • Brush the wreath with the left cinnamon filling.
  • Bake for 20-25 minutes until golden brown. For the last 10 minutes you can reduce the oven temperature to 180 C (350 F).
  • Serve it warm as it is or with your favorite topping.

GLAZED CINNAMON-CARDAMOM BUNS



Glazed Cinnamon-Cardamom Buns image

These sweet rolls are soft, pillowy, scented with cardamom, and streaked with a sweet, buttery cinnamon swirl.

Provided by Kat Boytsova

Categories     Pastry     Milk/Cream     Egg     Cardamom     Butter     Cinnamon     Bake     Brunch     Breakfast     Easter     Mother's Day     Spring

Yield Makes 8

Number Of Ingredients 15

For the Dough:
1 cup whole milk
1 Tbsp. active dry yeast
1 large egg
1 large egg yolk
3 1/2 cups (475 g) all-purpose flour
1/2 cup (105 g) granulated sugar
1 1/2 tsp. (3 g) ground cardamom
1 tsp. kosher salt
6 Tbsp. room temperature unsalted butter, plus more for bowl
For the Filling and Assembly:
6 Tbsp. unsalted butter, room temperature
3 Tbsp. ground cinnamon
1 1/2 cups (packed) brown sugar, divided
All-purpose flour (for surface)

Steps:

  • For the Dough:
  • Heat milk in a small saucepan over low until just warm; an instant-read thermometer should register 105°F-115°F. Pour into the large bowl of a stand mixer. Whisk in yeast and let sit until foamy, 10-15 minutes. You should see a layer of foam on the surface; this means that the yeast is active.
  • Add egg, egg yolk, flour, granulated sugar, cardamom, and salt to yeast mixture and mix with dough hook on low speed until well combined. Increase speed to medium and continue to mix until dough is smooth and elastic, about 10 minutes. Gradually add butter 1 Tbsp. at a time, mixing to incorporate slightly before adding more. When 6 Tbsp. butter are incorporated, mix until dough is smooth, supple, and shiny, 10-15 minutes longer (you need to mix this long to develop the gluten).
  • Transfer dough to a large buttered bowl, cover with plastic wrap and a kitchen towel, and let sit at room temperature until doubled in size, 1-1 1/2 hours. Punch dough down, cover bowl tightly in plastic wrap, and chill overnight (the slow proof creates more flavor because it gives the yeast more time to process the sugar).
  • For the Filling and Assembly:
  • Mix butter, cinnamon, and 1/2 cup brown sugar in a medium bowl until combined.
  • Have your tools and filling nearby; you want to work quickly and keep dough as chilled as possible to make rolling more manageable. Turn out dough onto a lightly floured piece of parchment paper and roll to a 1/4"-thick rectangle, about 16"x12". Cover with plastic and chill until dough is firm, 30-60 minutes.
  • Spread butter mixture over two-thirds of dough. Fold plain side over the middle, then fold opposite third over (like folding an envelope). Roll to a 12"x8" rectangle about 1/2" thick. Slice lengthwise into eight 1"-thick strips.
  • Working one at a time, lay strip on clean work surface with long side facing you. Using your palms, gently twist each end in opposite directions until entire strip is spiraled. Hold one end of strip between a thumb and index finger. Working away from you, tightly wrap strip around 3 fingers. Wrap around fingers again, placing second loop closer to the palm of your hand. As you bring strip across the back of your hand, cross over first loop, angling toward the end of your index finger. Cross dough over front of your hand and tuck the end into the center while removing your fingers and pushing through to the other side to create a knot. Check out step-by-step photos here. You want to twist these tightly so that they rise while baking. If you're having trouble, twist them into any kind of knot that you can-just make sure it's wrapped tightly.
  • Divide cinnamon twists between 2 rimmed baking sheets, spacing evenly apart. Cover loosely with plastic wrap and let sit at room temperature until doubled in size, 45-60 minutes.
  • Place racks in upper and lower thirds of oven; preheat to 325°F. Bake cinnamon buns, rotating pans from top to bottom halfway through, until deeply golden brown, 25-30 minutes.
  • Bring remaining 1 cup brown sugar and 1/2 cup water to a boil in a small saucepan. Generously brush syrup over hot buns. If you like a sweeter pastry, wait 5 minutes, then brush again.
  • Do Ahead: Buns can be made 2 days ahead. Tightly wrap with plastic and store at room temperature.

EASY CARDAMOM BREAD



Easy Cardamom Bread image

Beautiful, delicious, and easy; your friends will be impressed. I make this around the holidays, it makes awesome french toast, if there is any left over.

Provided by Bethany Behrle

Categories     Bread     Yeast Bread Recipes     White Bread Recipes

Time 4h

Yield 10

Number Of Ingredients 16

1 cup warm whole milk (110 degrees F (43 degrees C))
⅓ cup warm water (110 degrees F (43 degrees C))
½ cup white sugar
2 tablespoons melted butter
1 (.25 ounce) package active dry yeast
3 ½ cups all-purpose flour, or as needed
½ cup white sugar
1 ½ tablespoons ground cardamom
3 tablespoons ground cinnamon
½ cup melted butter
½ cup raisins
½ cup chopped walnuts
1 egg
1 tablespoon water
½ cup sliced almonds
¼ cup pearl sugar

Steps:

  • Whisk together the warm milk, warm water, sugar, and 2 tablespoons melted butter in a mixing bowl until the sugar has dissolved. Sprinkle yeast over top, and set aside for 5 minutes.
  • Once the yeast is foamy, stir in the flour, adding more if needed to make a stiff dough. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Place into an oiled bowl, cover with a cloth, and let stand in a warm place until doubled in bulk, about 1 hour.
  • Combine 1/2 cup sugar with the cardamom and cinnamon in a small bowl; set aside. Deflate the dough and turn it out onto a lightly floured surface. Roll the dough into a 9x13-inch rectangle, and brush with 1/2 cup of melted butter. Sprinkle with the cardamom sugar, raisins, and walnuts. Roll into a log, pinch the edges closed, and place onto a parchment paper-lined baking sheet. Cover with a cloth, and let stand in a warm place until doubled in bulk, about 1 hour.
  • Preheat an oven to 350 degrees F (175 degrees C).
  • With a sharp knife score the top layer of the roll with V-shapes that don't quite meet in the middle the whole length of the roll, this will make the bread look braided, and is very pretty, but could be skipped. Beat the egg with 1 tablespoon of water in a small bowl. Brush the egg wash over the top of the bread. Sprinkle with almonds and pearl sugar.
  • Bake in the preheated oven until the bread is golden-brown and sounds hollow when tapped on the bottom, 30 to 35 minutes. Cool completely on a wire rack before slicing.

Nutrition Facts : Calories 479.8 calories, Carbohydrate 70.3 g, Cholesterol 51.5 mg, Fat 19.6 g, Fiber 3.9 g, Protein 8.7 g, SaturatedFat 8.5 g, Sodium 101.4 mg, Sugar 26.6 g

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