Kringle bread- VEGAN MOFO 2013

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Day 12 of veganmofo, and it feels like it’s getting close to Christmas I know its like forever away but there’s a chill on the wind and all I wanna do is curl up with something comforting, zesty and smell the sweet smell of cinnamon wafting through the air, luckily I put some lightly spiced dough in the fridge to prove overnight, so this morning I was ready to bake this lovely bread ring. Its a bit fiddly but very much worth it, great with a spice Christmas tea or chai or a big hot cup of coffee in the morning. Of course this would be perfect for winter but you can experiment with different fillings and make this Estonian celebration bread any time of year!

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Ingredients:
Dough:

1 1/2 cups organic strong white bread flour
1 cup doves farm’s organic English heritage flour, or whole-wheat bread flour
1/2 tsp cinnamon
pinch o’ freshly grated nutmeg
1/2 tsp fine sea salt
4 tbsp ground flax seed 
1 cup tepid almond milk, plus more if needed
4 tbsp unrefined soft light brown sugar
1 tbsp fresh yeast
4 tbsp rapeseed oil
Filling:

1/4 cup vegan margarine
1 tsp cinnamon
4 tbsp unrefined soft light brown sugar
1/4 cup flame raisins
1/4 cup currants
4-6 tbsp chopped mixed peel
1 tbsp chopped glace cherries
Topping:

1/4 cup flaked almonds
a few tbsp vegan margarine, melted

Icing sugar for dusting
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Method:
In one bowl mix together the flours, cinnamon, nutmeg and salt and make a well in the centre. In a separate bowl, combine the yeast, almond milk, sugar and oil and whisk together. Add wet mix into to well you made in the flour and leave until the yeast starts to activate (there should be little frothy bubbles appearing on the surface), then stir the wet and the dry together until you can no longer mix it with a spoon and transfer the mix to a floured surface. Knead for about 10 minutes until you have a silky and elastic dough. Transfer the kneaded dough to an oiled bowl and toss the dough to coat it in the oil. Cover the bowl and set aside for up to two hours, or until doubled in size, transfer the dough to the fridge and leave overnight. In the morning remove the dough from the fridge and roll into a large rectangle.kringle bread vegan technique shaping 1 Mix together the margarine, sugar and cinnamon and spread over the dough, then sprinkle on the remaining filling ingredients kringle bread vegan technique shaping 2and roll up like you would if you were doing cinnamon rolls.
kringle bread vegan technique shaping 3 Grab a clean pair of scissors and cut half way through the “swirl” of dough.
kringle bread vegan technique shaping 4 Then cut the dough in half lengthways.
kringle bread vegan technique shaping 6 Now for the tricky part- carefully braid the two halves together with the open sides facing up,kringle bread vegan technique shaping 7 once braided shape the braid into a ring.kringle bread vegan technique shaping 8 Carefully transfer to a baking sheet lined with baking paper and sprinkle over the flaked almonds, cover and rise for approx 1 hour. Preheat the oven to 180c/350f and pour the melted margarine over the braided ring, place in the oven and bake for about 25 minutes until puffed and a dark golden brown. Once baked cook on a cooling rack until completely cooled and dust with icing sugar.
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16 thoughts on “Kringle bread- VEGAN MOFO 2013

  1. I am in heaven! I’m with you on the chill in the air and having something comforting. Last night I made a stew as it was a little chilly here and it was fantastic. This bread looks amazing. I can’t wait to try it out and share with my friends. Thanks for posting the recipe.

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