A nice birthday party took place today at the Institute of Political Science and Governance of the Tallinn University. I heard a lot about ordering a party cake “kringel” from the University Cafe.
What “kringel” exactly is?
Kringel is an Estonian party cake originating in Germany.
A recipe (and warning: It takes time !)
1 1/2 packages of active dry yeast
1/2 cup warm water
2 cups milk, scalded and cooled to lukewarm, 1 egg (beaten)
2 cups sugar
1 teaspoon salt
1 teaspoon crushed cardamom
5 egg yolks
8 to 9 cups sifted white flour
1 cup melted butter
Dissolve the yeast in the warm water. Stir in the milk, sugar, salt, cardamom, eggs—and enough flour (about two cups) to make the batter. Beat until the dough is smooth and elastic. Add about 3 cups of flour and beat; the dough should be quite smooth and glossy. Add melted butter. Beat again until glossy. Stir in remaking flour until a stiff dough forms. Turn out on a floured board, cover with a bowl and let rest for 15 min. Then knead until smooth and satiny. Place in a lightly greased mixing bowl, turn dough to grease top, cover lightly and let rise until about double in bulk. Punch down and let rise until almost doubled. Turn out on a floured board and form into two braided loaves or a pretzel shape. Glaze the kringel with the beaten egg, add almonds and bake at bout 325 degrees for about an hour; be sure not to over bake if you like it soft and slightly chewy. When you take the finished product out of the oven, sprinkle with powder sugar.