Cinnamon Wreath Bread
Cinnamon wreath bread has become a firm favourite in my household and is pretty much demolished as soon as it comes out of the oven. I have chosen a very simple cinnamon butter filling, as I love the simplicity of the flavours but you can be creative and add any filling of your choice. I’m already tinkering on the idea of a sweet chestnut filling, another flavour that is synonymous with Christmas. So stay tuned for a future update to this bread.
The cinnamon wreath bread is better known as the Kringle bread, which is of Scandinavian origin and is traditionally served during Christmas, Easter and other special occasions. According to Wikipedia, the words originate from the Old Norse, kringla, meaning ring or circle. In Denmark and Norway it is known as Kringle; in Sweden and Iceland it is known as Kringla, in Estonia is it called Kringel and in Finland it is called Rinkeli. There are sweet and savoury versions of both breads.
This is delicious straight out of the oven and served with a strong cup of coffee.
Adapted from Just Love Cookin
- 300g plain flour, plus extra for dusting the surface
- 1 x 7g sachet dried active yeast
- 50g caster sugar
- 1/2 tsp salt
- 60g butter unsalted, room temperature
- 80ml whole milk
- 60ml water
- 2 eggs
- 1 tsp freshly ground cardamom powder
- 100g light brown soft sugar
- 60g unsalted butter, room temperature
- 2-3 tbsp cinnamon
- In a large mixing bowl, mix 200g flour with the sugar, yeast and salt, and set aside.
- In a separate bowl, whisk together the eggs and set aside.
- In a small saucepan, melt together the milk and butter over low heat. Remove from the heat as soon as the butter has melted and add the water. Pour the liquid into the bowl with the flour and slowly add the eggs, ensuring all the eggs have been incorporated into the dough.
- Add the remaining 100g of the plain flour into the dough and mix well until all of the flour has combined into the dough. You should end up with a sticky dough. Cover with cling film and leave in a warm place for 1-2 hours to rise.
- While you are waiting for the dough to rise, you can prepare the filling by mixing the cinnamon, butter and sugar together.
- Preheat the oven 200C for at least 30 minutes before you plan to put the dough into the oven and line a baking sheet with parchment paper.
- Roll out the dough to a rectangle.
- Spoon most of the cinnamon butter filling all over the dough - but remember to keep a tablespoon of the filling to use later to brush over the plaited dough before it goes into the oven.
- Roll up the filled dough and cut halfway, leaving one edge uncut for 1/2 inch.
- Plait the dough and shape into a wreath.
- Place the wreath on the lined baking tray and brush with the remaining cinnamon butter before putting into a hot oven for 20-25 minutes. Lower the oven temperature to 180C during the last 10 minutes of baking to ensure the bread does not become too brown.