Kringel

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U Estoniji, Kringel je vrsta hleba tj. punjenog peciva specifičnog "uvrnutog" oblika. Testo se filuje, zamota u rolnu, pa preseče po dužini. Od tih krakova upliće se pletenica, a onda cela savija u čvor, puža, osmicu, perecu, krug... Ja sam preskočila to zadnje savijanje, jer mi se učinilo da će efekat rascvetanih slojeva, nastao kao rezultat neobične tehnike zasecanja rolne, više doći do izražaja ovako.

Zbog kačkavalja je hleb fantastičan dok je topao. Hladan je takodje lep, ali sir manje dolazi do izražaja. Dešava mi se već stoti put da pravim nešto "večeras za sutra", a u sitne sate jer je jedino tada u kući mir i tišina, što se redovno pretvori u postponoćnu, potpuno nepotrebnu užinu ;)

Kringel je bio tema igre FFTO (Fresh From The Oven), a zadala ga je Jo sa bloga Jo's Kitchen. Ovako izgledaju radovi ostalih učesnika.

Sastojci:
700 g brašna
1 kašičica soli
20 g svežeg kvasca
1 kašičica šećera
250 ml mlakog mleka
2 žumanca
50 g putera
150 g kačkavalja

Postupak:
1. Rastopiti kvasac sa kašičicom šećera u malo mleka. U posudu za mešenje prosejati brašno, dodati so, razmućen kvasac, mleko, žumanca i rastopljen puter pa umesiti glatko testo. Pokriti posudu plastičnom folijom i ostaviti na toplom mestu da testo naraste, pola sata do sat.
2. Radnu površinu posuti brašnom. Testo premesiti i razviti u pravougaonik debljine 1 cm. Narendati kačkavalj preko testa, i rukom ga "zalepiti" uz testo.
3. Uviti rolnu. Preseći je po dužini, ostavljajući jedan kraj nerasečen. Dva kraka uviti u pletenicu, pa im krajeve sastaviti pritiskanjem. Prebaciti na pleh, ostaviti oko pola sata na šporetu dok se rerna greje na 200°C. Peći oko pola sata ili dok vekna ne postane rumeno-zlatne boje.

Recept za štampu
Roundup

Kringel is Estonian sweet or savory bread of specific look. The dough is filled and rolled, roll is then cut lengthwise, showing the layers. Two strips are plaited, then shaped in pretzel, round, 8-like or other curly shape. I intentionally skipped last shaping, to emphasize the layers of cut roll.

Kringel turned out really fine, I enjoyed every single bite.

Kringel was chosen by Jo of Jo's kitchen to be a March challenge of FFTO (Fresh From The Oven) event, driven by group of food bloggers passionate about baking. Roundup.

Ingredients:
700 g all purpose flour
1 tsp salt
20 g fresh yeast
1 tsp sugar
250 ml lukewarm milk
2 egg yolks
50 g melted butter
150 g hard cheese of your choice

Directions:
1. Dissolve yeast and sugar with some milk. Sift the flour, add the salt, than add yeast, milk, egg yolks and melted butter and knead well. Shape the dough into a ball, cover the bowl with a cling film and leave to rise in a warm place for 30 to 60 minutes.
2. Dust your work surface with flour. Take the dough out of the bow, knock it back and roll out to a thickness of 1 cm. Grate the cheese over.
3. Roll up the dough like a swiss roll and cut it in half lengthwise with a sharp knife, leaving one end uncut. Starting from that end, plait the dough, lifting each half over the other in turn. Turn the oven to 200°C. Transfer the plait to the baking pan, and leave at the stove top to rise once again, until oven reaches the temperature. Bake for about 30 minutes or until golden.