kitchen junkie

The one with the slightly burnt estonian kringel

When you have an oven from an other century, sometimes it needs hard work to bake everything even and beautiful. Sometimes you fail. Big time.

But anyway, here it is, my first attempt of making an estonian kringel, which is basically a cinnamon roll, but shaped as a crown. Beauty.

The recipe is from here, there is an English version at the end of the page. I only changed the sugar (haven’t used that much and I prefer denemara sugar and honey) and the flour (usually I use oat flour with every recipe, but be careful, when you use whole grain flours, you may want to add more liquid, here I needed two times more milk). The result was heavenly, the sugar slightly caramelised on the top, the inside was soft and creamy, what else do we need?


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