Cinnamon, Pecan and Orange Kringel – A Mother’s Day Special!

IMG_0908This recipe makes a very impressive celebration centrepiece, but it’s remarkably easy to make.  The traditional ‘Kringle‘ is a Scandinavian pastry dish, often pretzel shaped and can be either sweet or savoury.  This is an Estonian version, and is very similar to a Danish Pastry (my favourite!)

The outside has a crisp, cinnamon crust, giving way to the soft enriched dough inside.  You could further top with icing or melted chocolate, but I think it’s just wonderful as it is, warm out of the oven

I have to admit, the basis for the dough was borrowed from a couple of other online recipes, and my tweaks to the method and a new filling applied.  Although this is only my first attempt, I would have to say that my filling was great, but even though the final result was amazing, the dough mixture was just too dry (just look how little liquid there is in it!) – this made it difficult to knead and severely retarded the rising, in turn making it hard to roll out to a good size, and warranting an extended proving.  I think I can make this even better using a softer dough – Next time I’d look to use the enriched dough I use for my Danish Pastries, so all my own work!


  • 1 pinch Saffron
  • 120ml Milk
  • 30g Butter
  • 1 Egg Yolk
  • 300ml Strong White Flour
  • 10g Fast Action Yeast
  • 1/2 tsp Salt
  • 1 tbsp Sugar
  • 50g Butter
  • 3 tsp Cinnamon powder
  • 4 tbsp Castor Sugar
  • 30g Pecan Nuts, chopped
  • 30g Candied Orange Peel, finely chopped
  • A little castor sugar for dusting


  • Place the saffron, milk and 30g Butter then microwave for about 30 seconds – 1 minute until the butter starts to melt.  Stir well and set aside for the saffron to steep in the warm milk
  • Once the milk is tepid, stir in the egg yolk
  • In a mixing bowl, add the flour, yeast, salt and a tbsp sugar and roughly mix before adding the tepid milk.  Roughly mix together with a knife before turning out onto a clean surface and kneading well
  • The mix is VERY stiff given the lack of liquid – this means it won’t stick to the surface but it is hard to knead through.  Persist for a few minutes then set aside somewhere warm, covered to rise for about an hour
  • Make the cinnamon filling by adding the 50g butter, cinnamon and 4 tbsp sugar to a pyrex  jug and again heating until the butter has melted.  Remove and stir well.  Set aside to start to cool
  • Once the dough has risen (it may not show too much growth given how dry the mix is), turn onto a lightly floured surface.  Roll out into a rectangle about 20cm * 30cm
  • Take the cinnamon butter and spread most of it evenly across the dough.  Make sure you keep back a good tbsp to brush over the top later on
  • Sprinkle with the chopped nuts & peel, pressing lightly into the dough
  • As with the Danish Pasties, carefully roll up the dough tightly along the longer edge.  Seal the edge carefully into the main body of the dough with your fingers. You should have a neat ‘cylinder’ about 30cm long
  • Take a sharp knife, and carefully cut down through the middle of the cylinder (see picture), leaving the very top in tact
  • Twist the 2 pieces over each other to form a simple ‘plait’, taking care to leave the cut surfaces pointing outwards.  When you reach the end of the ‘plait’, pinch the ends together to seal
  • As this is a small Kringel, it’s best to link the 2 ends together into a round or crown.  Using a larger quantity, you could make a knot or pretzel-type effect
  • Set aside somewhere warm, covered on a baking tray, for about an hour to prove.
  • Reheat the remaining cinnamon butter and using a pastry brush, carefully rub over the surface of the proven dough.  This will give the outside a great crunch!
  • Bake in a preheated oven, 180oC Fan for about 30 minutes
  • Cool on a wire rack before eating. Beware – it goes quickly, especially on Mother’s day!

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3 Comments Add yours

  1. This looks so good! I think the twisting part might need some serious practice though… Thanks for sharing – this is really unusual.

    1. Oh Louise – it’s really easy and looks so impressive. Give it a try!

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