Savoyard fusion Estonian kringle
As promised in my French onion soup recipe post here is a recipe that I have adapted to create a Savoyard fusion Estonian Kringle. The Kringle bread hails from Estonia and a very fine and versatile bread recipe this is. The ideas for fillings both savoury and sweet, are endless and most of the fun is creating your own. To create a fusion Savoyard version, the star of the Haute Savoie…Reblochon just has to be involved, so I took a few of the main ingredients of that old favourite, the tartiflette and incorporated them into a bread to accompany a Lyonnais french onion soup that I had added a little Savoyard twist to.
I found several variations for a Kringle recipe so I adapted them to create my own. My inspiration came from The Hairy Bikers who make a sweet and savoury version and Ella at Home Cooking Adventure for her authentic cinnamon kringle.
Savoyard fusion kringle
Ingredients
Dough
- 40 g fast action dried yeast
- 1 tbsp sugar
- 250 ml milk lukewarm
- 2 egg yolks
- 50 g butter melted
- 400 g plain white flour
- 1 tsp salt
Filling
- 50 g butter
- Reblochon cut into cubes
- Thyme
- Sliced onions sautéed gently in butter
- salt and pepper
- optional – sauté bacon lardons
Instructions
- Mix the yeast and sugar in a bowl. Add the lukewarm milk and egg yolks, then mix in the flour, salt and melted butter and knead well. Shape the dough into a ball and place in a large oiled bowl. Cover the bowl with cling film or a tea towel and leave the dough to rise in a warm place for about 30 minutes.
- Preheat oven to 200°c/Gas 6. Dust your work surface with flour. Take the dough out of the bowl and knock it back, then roll out to a thickness of 1cm. Spread the softened butter evenly over the rolled sheet of pastry, then sprinkle with thyme, the reblochon cubes and cooked sliced onions. (If using sautéed bacon lardons, add them at this stage too)
- Roll up the dough like a swiss roll and cut it in half lengthways with a sharp knife leaving it attached at one end. Starting from the uncut end, plait the dough, lifting each half carefully over the other in turn. Then shape the plaited bread into a round or B type shape and transfer it to a buttered baking tray.
- Brush the top with a mixture of egg, thyme and black pepper and bake in the pre-heated oven for about 25 minutes or until golden.
Notes
I cut a few slices of this and very decadently added thin slices of reblochon which I melted under the grill and popped on top of the Fusion Savoyard French Onion Soup this recipe is my previous blog post. Some other ideas for fillings: Savoury – spread the dough with pesto and then lay sliced tomatoes and Jambon de Savoie (cured dried ham) or buffalo mozzarella, tomatoes and basil. Just plain cheese, walnuts and blue cheese…
For a sweet version (omit the salt) and mix cinnamon, raisins, sugar and butter and spread over the dough. Alternatively, chocolate chips, or cut up plain chocolate, orange or any flavoured chocolate.
This is a similar type of bread but a simpler and quicker recipe than the tartiflette couronne recipe I made.
Pin this recipe next time you want some cheesey deliciousness!
Follow me on my culinary and pictorial adventure on socials.
Please keep up to date and like my Facebook pages:
Taste of Savoie and Caro Blackwell Creative Photographer
Pingback: Fête du Reblochon in La Clusaz | Taste of Savoie
Pingback: Fusion Savoyard French Onion Soup - soupe à l'oignon à la lyonnaise - Taste of Savoie