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Estonian Kringel dessert with poppy seeds

Estonian Kringel dessert with poppy seeds


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In a bowl, mix the yeast with the sugar until liquefied, then add the warm milk, salt and two tablespoons of flour. Stir gently and leave the mayo to rise for approx. 15 minutes, covered.

Meanwhile, melt the butter and mix with the two yolks. The mixture obtained is placed over the leavened mayo, it is easily incorporated, then the sifted flour is added and the kneading with the rest of the flour begins.

Knead a dough not too hard, like in a cake, approx. 10 minutes and leave to rise for approx. 30 minutes covered with a kitchen towel.

In the meantime, we are preparing the filling. In a bowl put the soft butter, sugar, ground poppy seeds and cinnamon, stirring until all the ingredients are incorporated.

After the dough has risen, divide it into two equal parts, flatten it lightly with your hands, then spread it in a rectangular sheet of approx. 1 cm thick.

Grease the entire surface with three-thirds (three-quarters!) Of the filling, then roll to obtain a roll.

With a well-sharpened knife, cut exactly in half along the entire length of the roll, but be careful to keep one end uncut, to help you weave. Twist the two parts so that the cut parts are facing up. Join the edges, forming a crown, and grease with the remaining filling on top. The crown obtained is placed in a heat-resistant tray lined with parchment sheet and baked in the preheated oven approx. 10 minutes at 200 degrees, then reduce the heat to 180 degrees and leave for approx. 25 minutes, until lightly browned.

Serve hot or cold with a cup of milk or, why not, with a semi-dry red wine.


Good luck and good luck!


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Video: Poppy Seed Rolls recipe (December 2022).