Cinnamon Rosette Bun- Kringle

Browsing Pinterest I came across this gorgeous looking rosette shaped bun (kind of).

kringle

Cinnamon Rosette Bun @ Hooked on Homes!

Its intricate folds and the lovely look set me wondering, if I could ever pull off something like this. I learnt it’s called a Kringle. The recipe seemed do-able, much to my surprise. Let me tell you I am not such a great baker but I like to try since my children enjoy baked goodies …keeping all my fears aside, I gathered the ingredients and decided to give it a try.

Ingredients

2 1/2 cups flour
3/4 cup plain buttermilk at room temperature (for kneading the dough)
Option- you can replace buttermilk with milk for kneading the dough
1 heaped T-spoonful dried yeast
1 tsp sugar + ¼ cup of luke warm milk (to activate dried yeast)
50 gm salted butter (any brand)
For Filling
100 gm softened butter
5 or 6 tbsp powdered jaggery ( pounded ‘gur’)
2 tsp finely powdered cinnamon

Instructions:

  1. In a small bowl, stir dried yeast with a T-spoonful sugar in luke warm milk. Let it rest for a few minutes till the mixture is frothy and the yeast is activated.
  2. In another bowl, rub together the flour and 50gms of butter. Pour the yeast mixture over the dry ingredients and start kneading (using buttermilk/milk) until it becomes soft and pliable dough.
  3. Grease a clean bowl and place the prepared dough. Cover it and let it rest for about an hour at room temperature until it becomes double in size.
  4. For the filling- whisk 100 gms butter till its light and fluffy, add powdered jaggery and cinnamon. You may add a tablespoon of warm milk to get a spreadable mixture (optional incase you don’t want to whisk the butter).
  5. Preheat the oven to 175 C. Line a baking tray with parchment paper.
  6. An hour later take out the fully risen dough and place it on a floured surface, divide the dough into 3 equal portions. Using a rolling pin, roll it into a rectangle (roughly 12 x 8 inches in size). Spread the jaggery + cinnamon filling on the rectangle.
  7. Roll each of the dough portions into a cylindrical log. Using a sharp knife,cutthecylindricallogintohalf- length-wise; leaving one edge uncut.
  8. Intertwine the two cut lengths, trying to twist and keep the open layers exposed so that the cut ends remain on top.
  9. Once twined together, shape up into a spiral wreath, it would begin to look like a rosette.
  10. Set the prepared buns on parchment lined baking tray. Cover the baking tray with a cling film and rest it a second time for 30 minutes. The cinnamon rosette buns will swell again.
  11. Remove the cling film and bake for 25 minutes until light brown. For the last 5 minutes reduce the oven temperature to 150 C.
  12. Serve it warm as it is… or with cream.

Crusty on the outside, soft on the inside with gooey caramelized jaggery oozing out…and the heavenly aroma of cinnamon and jaggery!

I topped it with cream…

…and some more cream… it was delicious in every bite!

Let me forewarn you, these will be over before they get cold! Another thing… the heavenly aroma of cinnamon and caramelized jaggery will not only fill up your senses, your kitchen but also your entire home! And the neighbours too! Make sure you bake enough for the ‘nosy’ neighbours!

Cinnamon Rosette Bun- Kringle
 
Prep time
Cook time
Total time
 
The heavenly baked goodness of cinnamon and caramelized jaggery in a gorgeous shape!
:
Recipe type: Breakfast / Tea Time Snack
Cuisine: Baking
Serves: 3
Ingredients
  • 2½ cups flour
  • ¾ cup plain buttermilk at room temperature (for kneading the dough)
  • Option- you can replace buttermilk with milk for kneading the dough
  • 1 heaped T-spoonful dried yeast
  • 1 tsp sugar + ¼ cup of luke warm milk (to activate dried yeast)
  • 50 gm salted butter (any brand)
  • For Filling
  • 100 gm softened butter
  • 5 or 6 tbsp powdered jaggery (‘shakkar’)
  • 2 tsp finely powdered cinnamon
Instructions
  1. In a small bowl, stir dried yeast with a T-spoonful sugar in luke warm milk. Let it rest for a few minutes till the mixture is frothy and the yeast is activated.
  2. In another bowl, rub together the flour and 50gms of butter. Pour the yeast mixture over the dry ingredients and start kneading (using buttermilk/milk) until it becomes soft and pliable dough.
  3. Grease a clean bowl and place the prepared dough. Cover it and let it rest for about an hour at room temperature until it becomes double in size.
  4. For the filling- whisk 100 gms butter till its light and fluffy, add powdered jaggery and cinnamon. You may add a tablespoon of warm milk to get a spreadable mixture (optional incase you don’t want to whisk the butter).
  5. Preheat the oven to 175 C. Line a baking tray with parchment paper.
  6. An hour later take out the fully risen dough and place it on a floured surface, divide the dough into 3 equal portions. Using a rolling pin, roll it into a rectangle (roughly 12 x 8 inches in size). Spread the jaggery + cinnamon filling on the rectangle.
  7. Roll each of the dough portions into a cylindrical log. Using a sharp knife, cut the cylindrical log into half- length-wise; leaving one edge uncut.
  8. Intertwine the two cut lengths, trying to twist and keep the open layers exposed so that the cut ends remain on top.
  9. Once twined together, shape up into a spiral wreath, it would begin to look like a rosette.
  10. Set the prepared buns on parchment lined baking tray. Cover the baking tray with a cling film and rest it a second time for 30 minutes. The cinnamon rosette buns will swell again.
  11. Remove cling film and bake for 25 minutes until light brown. For the last 5 minutes reduce the oven temperature to 150 C.
  12. Serve it warm as it is or with cream.

Recipe adapted from here.

Linking up with- Redoux Interiors, Miss Mustard Seed, Funky JunkNifty Thrifty Things,The Foley Family, Born Again Farm Girl, Flamingotoes, Titicrafty

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Lou Lou Girls,Sugar Bee Crafts, The Recipe Critic, Nap Time CreationsMy Uncommon Slice of Surburbia, The Dedicated House

House on the Way, Ginger Snap CraftsOh My CreativeSomeday CraftsNot just a Housewife,Modern Pilgrimage, Beyond the Picket Fence, God’s Growing GardenA Bowl Full of Lemons,

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16 thoughts on “Cinnamon Rosette Bun- Kringle

  1. Hello cute lady! I’m loving it. Pinned and tweeted. Thank you so much for partying with us. I hope to see you tonight at 7 pm. We love to party with you! Happy Monday! Lou Lou Girls

  2. The title alone got my attention….this looks delicious and fun to make, I’m definitely going to have to try it. I found you on The Weekend Social link party. If you get a chance check out no.230

  3. This looks yummy, Supriti! I’d like to give this a shot to try and impress some people 🙂 I’m a new food blogger and found you on a link party. I’ve followed your social sites and hope we can connect on those. Can’t wait to read more of your blog. Becky from CookingWithVinyl .com

  4. Pingback: Sweet Buns
  5. Pingback: vegetable pie
    • Thanks Joanna! Jaggery is an amorphous form of unrefined and non-distilled sugar prepared from sap or juice of plants like cane, date palm, coconut and sago which contain high amounts of sucrose or sugar… highly rich in iron and totally organic, it is an excellent substitute for sugar. It also has herbal & ayurvedic properties. Your question just made me edit my blog for the same… thanks for letting me know, I have added more info. in hyperlinks.

      • Ah right, thank you so much for explaining! It sounds great. I have been reducing sugar in my diet so it’s really interesting to know about alternatives.

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