Kringel Estonian / Estonian Kringel

Ingrediente / Ingredients

• 120 ml lapte caldut / 120 ml lukewarm milk
• 2 lingurite zahar / 2 tsp sugar
• 1 galbenus / 1 egg yolk
• 30 g unt topit (racit) / 30 g melted butter (cooled)
• 1 lingurita esenta vanilie / 1 tsp vanilla
• un praf de sare / pinch of salt
• 15 g drojdie proaspata / 15 g fresh yeast
• 300 g faina / 300 g flour 

Umplutura / Filling

• 50 g unt / 50 g butter
• 4 linguri zahar / 4 tbs sugar
• 3 lingurite scortisoara sau dupa gust / 3 tsp cinnamon or to taste

Optional / Optional

• zahar pudra / powdered sugar
• fulgi de migdale / flaked almonds

    

Mod de preparare / Method of preparation

1. In laptele caldut adaugam drojdia si zaharul si lasam cateva minute, pana incepe sa faca o spuma deasupra.

In the warm milk add the yeast and sugar and let it sit a few minutes while the yeast foams up.

2. Se adauga untul, esenta de vanilie, galbenusul si se amesteca.

Add the butter, vanilla, egg yolk and mix.

3. Faina se cerne impreuna cu sarea dupa care se toarna peste amestecul de lapte si drojdie si se framanta pana se obtine un aluat nelipicios.

Sift flour with salt and then put over the milk and yeast mixture and knead until you get unsticky dough.

4. Aluatul de pune intr-un bol, se acopera si se lasa la dospit timp de o ora.

Place dough in a bowl, cover and leave to rise for an hour (until doubled in size).

Umplutura / Filling

5. Se amesteca untul cu zaharul si scortisoara pana se omogenizeaza.

Mix butter with sugar and cinnamon until smooth.

6. Aluatul se intinde intr-o foaie cat mai dreptunghiulara.

Roll the dough in a rectangular shape.

7. Foaia se unge cu amestecul de zahar, unt si scortisoara, lasand 1-2 lingurite pentru uns deasupra.

Spread over dough the sugar, butter and cinnamon mixture, leaving 1-2 tsp for glazing over.

8. Foaia se ruleaza dupa care cu un cutit se taie pe lung in doua (vezi foto).

Roll up the dough, and using a knife, cut the log in half length-wise (see photo).

9. Cele doua jumatati se sucesc in forma de spirala lasand in exterior partea taiata. I se da forma unui inel si cu grija se transfera intr-o tava tapetata cu hartie de copt.

Twist the two halves together, keeping the open layers exposed. Form into a ring shape and carefully transfer to a parchment lined baking tray.

10. Deasupra se unge cu restul de umplutura si peste se presara fulgi de migdale.

Top with the remaining butter mixure and sprinkle with flaked almonds.

11. Se coace timp de 30-35 de minute, pana prinde o culoare  maro-aurie.

Bake for 30 to 35 minutes, until the top is golden brown. 

12. Se scoate din cuptor si se lasa sa se raceasca dupa care se serveste cu zahar pudra sau simpla.

Remove from oven and let it cool then serve with powdered sugar or simple.