Cinnamon Spice Kringel Beautiful Braided Bread: Recipe & Photo Tutorial


This lovely, traditional Finnish, spice bread is easy on the eyes and equally as pleasing to the palate. This beautiful kringel is perfect for a weekend morning breakfast or to make for friends during a quiet afternoon tea. The technique is really simple so please don’t become intimidated–it’s much easier to make than you think. Not to mention how impressive it looks when you present it to guests.

Also, think savory! Add chopped kalamata olives and or sun-dried tomatoes to the dough and substitute extra virgin olive oil, fresh herbs and various, aged, grated cheeses for the filling…talk about “beautiful!”


2 cups flour

1/2 tsp salt

1/2 cup lukewarm milk

1 envelope active dry yeast

2 tablespoons melted butter

1 egg yolk

1 tbsp sugar


1/4 cup softened butter

4-5 tbsp sugar

3 tsp cinnamon

1/2-1 tsp cardamom

1/4 tsp ground nutmeg


Mix lukewarm milk along with yeast, sugar, melted butter and egg yolk; leave it for 10 minutes to activate bubbles.

Place sifted flour and sea salt into mixing bowl; knead dough and shape into a ball.

Put dough into a lightly greased bowl, cover with plastic wrap and set aside in a warm place, and let rise until doubled in size (about 1 hour). Or use the dough cycle of a bread machine.

Preheat oven to 400° Whisk together butter with sugar and spices for the filling.

Estonian Kringel_thumb[2]

Dust your work surface with flour, and roll dough out to a rectangle of about 12”x12” with a thickness of about ¼”.Spread on 3/4 of the spice filling, leaving 1 generous teaspoon, for brushing at the end.

Estonian Kringel 2
Spread filling, roll, cut in half, twist, secure ends and form into a circle. Keeping cut side up.

Roll up dough, and using a knife, cut the log in half length-wise, leaving one edge uncut; about an inch. Twist the two halves together, keeping open layers exposed as described in the photo tutorial. Give it a round shape. Transfer to a baking tray (buttered cookie sheet). Brush with remaining spice/butter mixture.

Bake for 25 minutes, until golden brown. Drop the heat for the last 10 minutes 350°

Sprinkle with powdered sugar or with fresh lemon glaze.

Photo tutorial by  Kringel by Me 🙂


9 Comments Add yours

    1. Thanks 🙂 It’s REALLY yummy!


  1. Bill says:

    It looks fairly versatile so 2 things, Chef Lana – Could you make these into letters to encourage kids to eat them? The other thing, would it work if you pulped veg down and spread it instead of the paste?

    Liked by 1 person

    1. Excellent ideas once again, Bill! A cream cheese base mixed with shredded aged cheese, chopped veggies, herbs & spices would work wonderfully! I suggest cutting the sugar from 1 tbsp to 1 1/2 tsp to make the dough more savory for this option. The ideas are endless! Thanks so much for the inspiration! Wonderful!


  2. Bill says:

    Thanks, but you do the hard work, all I do is tweak it a bit.


    1. Ideas that evoke inspiration are precious, Bill Thanks again! 🙂


  3. Wow excellent…. just love cinnamon flavor and Brading looks perfect. ..


    1. Thank you, Chitra! I really enjoy making this bread and the flavors of cinnamon, cardamom & nutmeg really blend well together as you know 🙂


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