Estonian Kringel with coconut

Shelley of C Mom Cook is the lovely host of Bread Baking Day #53. She would like us all to bake Swirly Breads. I had a beautiful swirl on my list of ‘breads to bake’. And I love to bake from this list because it’s growing and growing. There are so many delicious looking breads out there. 

12^th of August is the birthday of the Queen of Thailand, everybody is celebrating. And  this day is also mothers day in Thailand. On this day all National Parks in Thailand are free. Mothers day is a nice day for a picnic and we invited some Thai-Canadian friends. On the way we stopped at the market to buy food for our picnic. 
Because of the rainy season the river in the park flowed hard. The 11 year old son of our friends was jumping to get in the water. In Thailand most of the people go swimming in their shirts and trousers’. It was funny to see how the flowing water almost took his pants. He enjoyed it so much we couldn’t talk him out of the water, not even for food. So, his mother brought him his food while he kept playing in the water.

Our picnic started with the Estonian Kringel and then we had lots of good Thai food; whole fried fish, sticky rice, spicy salad, Chiang Mai sausage and spicy chicken. After a few hours in the Park we left to see a beautiful waterfall. We had a short walk through the jungle. 

Waterfalls are so powerful you can feel the energy standing near it. It was a nice mother’s day.

The Estonian Kringel is delicious and nice to look at. It’s a great gift and nice to share with friends. The original kringel has only cinnamon in it, but since I bought 1 kilo of fresh grated coconut you can imagine where I wanted to put it. First I had to dry the coconut and I placed it in the oven on 100°C until I smelled it. Luckily I was in time before it started to burn. It took me two times to dry 1 kilo of grated coconut. And instead of water I used coconut milk. 

Shaping Estonian Kringel takes some skill because of the smooth butter/sugar/cinnamon filling. It helps to work quickly, especially when your kitchen is hot like mine. Maybe I should cool the dough next time before shaping it? Anyway, I managed and let it proof even though the recipe didn’t call for it. 

I’m very happy with the result and the coconut added something extra. It gives the Estonian Kringel a nice texture and tropical flavor.

Specifics

Name                               Estonian Kringel
Yields                               1 Kringel
Dough temp.                     24°C
Mixing                              10 minutes
Fermentation                    1 hour
Shape                               30 minutes
Proof at roomtemp.            1 hour
Bake 230°C                       35 minutes

This is what I used:
Bakers formula                  %        grams
Flour                                100     300

Water                               40      120
Salt                                  2        6

Final Dough
300 g flour

1/2 tsp salt

120 g lukewarm coconut milk

7 g active dry yeast

1 tbsp sugar

30 g melted butter

1 egg yolk

Filling
50 g softened butter

4-5 tbsp sugar

3 tsp cinnamon

6 tbsp dried grated coconut

This is what I did:
The final dough: mix the yeast and sugar with the lukewarm milk and let it sit a few minutes. Add the egg yolk, the melted butter, flour and the salt and knead the dough until you reach full gluten development. It took me about 10 minutes.

Bulk Fermentation: transfer the dough to a slightly oiled container, cover and leave for 1 hour. 

Shaping: dust your work counter with flour, and roll the dough into a circle with a thickness of 1 cm. Mix the butter with the sugar and cinnamon and spread on the dough. Sprinkle the grated coconut on top.

Roll the dough into a log. Cut the log in half length. Twist the two halves together, keeping the open layers up. Give a round shape and transfer to parchment paper on peel.

Proofing: Loosely cover and leave to proof for 1 hour

Pre heating: I pre heated the oven to 200°C .

Baking: Transfer to the oven and bake for 35 minutes until the top is nicely brown colored. If necessary lower the temperature to 180°C.

Cooling: Let cool completely on a wire rack.

I found the original recipe of Ana Maria Ciolacu at Just love Cookin

I send this Kringel to Shelley of C Mom Cook, host of Bread Baking Day#53, and to Susan’s YeastSpotting and to Bake Your Own Bread, hosted by Heather of Girlichef, Michelle of Delectable Musings and by me