Epp Mihkels
Author of Väike kringliraamat
Works by Epp Mihkels
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- 2
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- #1,791,150
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- ISBNs
- 5
Review of the Hea Lugu paperback edition (2020), a reissue of the original published by Ajalehtede Kirjastus (2014)
Kringel is the Estonian name for the braided sweet bread which is a traditional festive treat. For bigger crowds it is usually baked in a larger figure-eight form similar to a pretzel or as a circular ring as seen on the cover image. When baked as a braided loaf it is called stritsel. Both of those names are of Germanic origin, with the root word for kringel from the Old Norse kringla meaning a ring or a circle.
Vaike kringliraamat (Estonia: The Little Kringle Book) collects 50 different recipes for a variety of savoury and sweet kringel. There is an introductory section that details the preparation of the standard dough with yeast. This is followed by the specific instructions for all the individual recipes, each of which is accompanied by a photograph. The savoury versions with such fillings as cheese, olive/goat cheese, spinach/feta cheese, salmon, chanterelle mushroom, mushroom, etc. were the biggest surprise to me as I have never encountered them here in Toronto, whether store bought or home made. It shows the flexibility of the standard recipe.
All of the recipes are uncredited, except for one that is titled Seattle'i linna kuulsaim kringel (Estonian for Seattle's Most Famous Kringel). This is a recipe from Seattle, USA's Piroshky Bakery, where Olga Sagan & her family (who originate from Estonia) are the owner / bakers. They sell kringel in a variety of forms, usually described as a braided bread.… (more)