Estonian Kringel

Instructions

1. Prepare the dough
   In a large bowl, combine flour, sugar, yeast, and salt. Warm the milk to about 110°F (45°C) and add the melted butter. Add the milk mixture and eggs to the dry ingredients and mix until a soft dough forms. Turn out onto a floured surface and knead for 8-10 minutes until smooth and elastic.
2. First rise
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let rise in a warm place for about 1 hour or until doubled in size. Meanwhile, prepare the filling by mixing brown sugar and cinnamon in a small bowl.
3. Shape the kringel
   Punch down the dough and roll it out on a lightly floured surface to a rectangle approximately 12x18 inches (30x45 cm). Spread the softened butter evenly over the dough, then sprinkle with the cinnamon-sugar mixture. Add raisins and chopped almonds if using. Starting from the long side, roll the dough tightly into a log.
4. Create the braid
   Using a sharp knife, cut the log lengthwise down the center, leaving about 1 inch (2.5 cm) uncut at one end. Turn the cut sides up to expose the layers. Carefully twist the two strands around each other, keeping the cut sides facing up. Form into a ring or wreath shape on a parchment-lined baking sheet, pinching the ends together to seal.
5. Second rise
   Cover the shaped kringel with a clean kitchen towel and let rise for another 30 minutes until puffy. Preheat the oven to 350°F (175°C).
6. Bake the kringel
   Brush the kringel gently with egg wash. Bake in the preheated oven for 25-30 minutes or until golden brown. Check after 15 minutes and cover loosely with foil if it's browning too quickly. The bread should sound hollow when tapped on the bottom.
7. Glaze and serve
   Let the kringel cool for 10 minutes on the baking sheet, then transfer to a wire rack. While still warm, drizzle with the simple glaze made from powdered sugar and milk. Allow to cool completely before slicing.