Baltic Orange and Cinnamon Kringle Bread


  • Brendan's Baltic Orange and Cinnamon Kringle Bread300g of organic, all-purpose white flour
  • ½ tsp salt
  • 160ml lukewarm, whole milk – warmed
  • 1 envelope of active dry yeast (7g)
  • 30g melted butter – cooled
  • 1 egg yolk
  • 1 tbls caster sugar
  • Finely grated zest of 1 large orange
  • ½ tsp orange flower water (optional)


  • 40g butter, melted and cooled
  • 3 tbls caster sugar
  • 2 tsp cinnamon

Preheat oven to 180c for 20 minutes.


In a medium-sized bowl, combine the flour, salt, yeast, orange zest and sugar and mix well. Melt the butter in a saucepan. Add the cold milk, egg yolk, orange flower water – if using. The liquid should be just lukewarm. Add the cool liguid to the dry mixture. Mix with a wooden spoon. Transfer to lightly floured work surface and knead the dough for 5 minutes until smooth and pliable. Place the dough in a lightly oiled bowl and let rise till double in size in a warm place – about 1 hour.

Brendan's Baltic Orange and Cinnamon Kringle BreadTransfer risen dough to floured surface and roll out to 1cm thickness to form a rectangle 50cms/20ins X 46cms/14ins approx. Spread the melted butter across all of the dough, and sprinkle over the sugar/cinnamon mixture, but reserve 1 tbls of it for later. Roll up the dough into a fairly tight log. Now cut in half length-wise. Keep the exposed cuts showing and twist the two halves together (see photos for method). Form into a round/wreath (kringle) shape, pressing the joins together to hold the round shape. (Try to follow the direction and flow of the braid to achieve a near seamless join).

Transfer to baking tray covered with non-stick parchment, or just grease the tray. Brush the wreath with some melted butter and sprinkle with the reserved tablespoon of cinnamon/sugar mixture. Leave uncovered in a warm place to reprove for 30 minutes.

Bake for 25 – 30 minutes until golden brown.

Allow to cool on a wire rack.

Decoration (optional)

  • 30g icing sugar
  • Orange juice, as required

Mix the sugar and juice together to a fairly thick consistency. Drizzle it over the cold Kringle. You could also add some chopped orange peel if available. Or simply leave it without. (See separate recipe on this site for making your own citrus peel. Delicious and well worth the short time it takes)

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