Longest. Week. Ever.
It’s been exhausting, to say the least. I don’t want to bore you all with my school life problems so I’ll keep it short today.
Never in my life had I studied this much. I haven’t slept for days (I didn’t mean it, it just sort of happened… I know that’s certainly not healthy!), I’ve been living on frozen homemade meals and leftovers and I’ve drank an obscene amount of green tea. I haven’t gone for a proper run for what it feels like years and I’ve injured my leg due to all this stress. I’ve been commenting on Aristotle’s writings instead of all your lovely blogs, and writing essays instead of posts about delicious food.
Days had never felt this long.
And guess what, the nightmare isn’t over yet.
There’s worse things than this, I know. And I’m glad that I’ll be exams-free in one week (!!!!!!!!). Meanwhile, let’s take advantage of our weekend by dreaming about soft, fluffy, cinnamony, buttery bread.
This kringel. I fell so hard for it that it was so hard to give away. I almost cried at the thought of letting it go, but guys, it was it or my skinny jeans and I really like my skinny jeans. So, in the end, I was forced to share it.
Though I would have definitely kept it all to myself. Oh, the fluffy goodness of thid! Yeasted breads and buns are my favorite thing to eat, especially when they’re heavy on the cinnamon/vanilla side and there’s brown butter involved. But doesn’t brown butter make everything better?
c) See answer above.
Do you guys love midnight baking? I surely do! Still studying on the weekends, the night’s the only time I’ve got left to cook and bake, and that’s what I do. The downside? I’m not able to take pictures until the morning, when the light is decent and stuff. And it’s hard to resist fluffy bread when it’s warm from the oven, oh well.
Why do you think that the picture is cropped?? I tried to make it look like one of these interesting “out of frame or whatever they’re called” photos, showing just one side of the kringel… But the sad truth is that I actually ate half of it as soon as it came out of the oven.
((Burnt my fingers, but it was worth it. SO worth it))
It was that or taking crappy tungsten pictures and then happily eat the whole kringel and not half of it.
And darn, it was a huge kringel… but I’m pretty positive I would have been able to eat it all on my own. Yeasted breads are my weakness, and that’s a fact.
So I waited until the sun was in the sky to photograph it. I got terrible pics anyway, but this was so awesome that I simply had to share it with you all… And it looks so festive too! Don’t you think it’s perfect for the season?
I must say that, the kringel is much better freshly baked, but it was so good the day after anyway. Dunk it in warm milk and you have a breakfast worth getting up for… and getting out of the bed is so hard when it’s so cold outside! ((But definitely worthy when it’s this bread what’s on the breakfast table)).
- 600 grams bread flour
- 60 grams melted butter (I browned it)
- 40 grams fresh yeast (or two sachets dry yeast)
- 2 egg yolks
- 1/4 cup sugar
- 250 mililiters 2% milk
- 1 tsp. vanilla extract
- 3 tablespoons light butter (I used homemade)
- 1/3 cup brown sugar
- 2 tablespoons cinnamon
- 2 teaspoons vanilla sugar
- 1 tablespoon light butter
- 2 tablespoons vanilla sugar
- 2 tablespoons 2% milk
- Dissolve the yeast in warm milk and let it sit 15 minutes until foamy.
- Meanwhile, mix all of the dough ingredients and add yeast mixture when it's ready.
- Let it sit 5-10 minutes so the gluten develops and it's easier to knead.
- Knead for 10-15 minutes until you're able to form a smooth, elastic ball which springs back when you touch it. I kneaded it by hand, if using a mixer it might take you less time.
- Grease a bowl and place ball in it. Cover with a damp towl and let it rise in a warm place for 1 hour or until it has doubled its volume.
- Roll dough into a rectangle and brush it with melted butter. Sprinkle sugar and cinnamon on top and roll it tighly.
- Cut log in half length-wise leaving one edge uncut for about 1/2 inch.
- Braid the two pieces and pinch the edge together to for a wreath.
- Place an oven-safe glass inside the wreath so it keeps its shape in the oven.
- Mix warm milk, melted butter and sugar and brush the wreath.
- Let it rise covered for 30 minutes more.
- Bake at 350F (180ºC) for 30-35 minutes or until golden.
- Enjoy warm!
- Browning the butter makes the bread darker in color, but the flavor is better!
Enjoy your (homework-free, I hope!) weekends! And wish me luck, please! One more week and I’ll be able to focus on cookie baking and switch to full Christmas mode (yay!)