Estonian pastries: recipes

Estonian pastry is a so-called wreath of yeast dough with cinnamon. This is a classic version, in addition to which there are similar products with other fillings: poppy seeds, nuts, chocolate, with dried fruits. If desired, you can make the dough more rich.

The article presents the traditional Estonian cinnamon baking recipe, as well as possible variations of the fillings and the procedure for preparing a fancy pastry for the festive dish.

Classic baked goods

Ingredients for the dough:

• 300 g flour;
• 30 g butter;
• 120 ml of milk;
• 15 g of yeast;
• a teaspoon of granulated sugar;
• one yolk;
• salt.

For filling:

• four tablespoons of granulated sugar;
• one and a half teaspoons of cinnamon;
• 50 g of butter.

In addition, you will need lemon juice and powdered sugar.

Cooking:

1. Heat the milk slightly, dilute sugar in it and dissolve the yeast. Put in a warm place so that the yeast rises.
2. Melt butter and beat with yolk. Pour salt, then flour, pour in yeast, knead the dough with your hands.
3. Lubricate the bowl with oil, put the dough in it, cover with a napkin or towel. Put for a couple of hours in a warm place so that it rises.
4. Cooking toppings. Mix sugar, cinnamon and butter to make a homogeneous mass.
5. Knead the dough, then roll into a layer a centimeter thick. Grease it with cooked cinnamon filling.
6. Wrap the dough tight roll, cut lengthwise, not reaching one end.
7. Weave the two parts together and connect them into a ring.
8. Lubricate with the remnants of the oil-cinnamon mixture, put on a baking sheet, let stand a little and set it in the oven, which must be preheated to 200 degrees. Bake for about 25 minutes.
9. Five minutes before being ready, reduce the temperature to 180 degrees.
10. Get ready Estonian pastries with cinnamon from the oven, sprinkle with powdered sugar. You can lubricate with a mixture of lemon and powdered sugar.

Butter dough

This Estonian pastry recipe can be used to make a festive dessert. For example, on Easter bake it from butter dough.

Ingredients for two products:

• 600 g of flour;
• 120 g butter;
• 120 g of sugar;
• 10 g dry yeast or 30 g fresh;
• 200 ml of sour cream;
• three yolks;
• salt.

Cooking:

1. Mix dry yeast with flour, fresh - dissolve in ¼ cup of warm water.
2. Put salt, sugar, yeast, egg yolks, sour cream (not from the refrigerator, but at room temperature) into the flour, softened butter. Knead the dough, which should be smooth as a result.
3. Lightly grease the dough with melted butter, put in a plastic bag and put in the refrigerator overnight.
4. Remove the dough from the refrigerator, divide into two parts. Pour a little flour onto the cutting surface, roll out two rectangles 5-7 ml thick and about 25 x 35 cm in size.
5. Next, put the filling on the dough, form rolls, then cut them lengthwise, leaving about two centimeters. Braid the tourniquet, roll it into a ring and let stand on a baking sheet. Can be baked in a cake pan.
6. Place a baking sheet or pan in a hot oven, bake for about 35 minutes at a temperature of 180 degrees.

Get Estonian pastries from the oven and pour over the syrup, the recipe of which can be seen below.

Syrup preparation

Products:

• 100 g of water;
• 100 g of sugar sand;
• a tablespoon of brandy or rum.

Heat the water a little, dissolve sugar in it. Bring to a boil, cook with constant stirring for about three minutes. Pour alcohol at the end of cooking.

And now some non-standard recipes.

Poppy seed filling

The following ingredients will be required for one product:

• 150 g of raisins;
• 150 g of poppy;
• 100 ml of milk;
• 125 g of granulated sugar;
• ½ lemon.

Cooking:

1. Pour granulated sugar and poppy seeds into the pan.
2. Bring milk to a boil, pour poppy seeds and sugar on it.
3. Cook over low heat until thickened, subject to stirring.
4. At the end of cooking, add the juice and zest of half a lemon, as well as raisins.

Nut filling

Ingredients:

• 125 ml of milk;
• 125 g of granulated sugar;
• two glasses of ground walnuts;
• five tablespoons of brandy, rum, brandy.
• 50 g butter
• zest and juice ½ lemon.

Cooking:

1. Pour sugar into a saucepan, pour milk, put on a stove and bring to a boil with constant stirring.
2. Put the zest of lemon, squeeze the juice out of it, add oil, cook for another five minutes.
3. Add nuts, cook another five minutes.
4. Before cooking, pour cognac, brandy or rum, mix and cool.

With nuts and dried fruits

Products:

• 60 g walnuts;
• 80 g dried apricots;
• 60 g of raisins;
• half a lemon;
• cinnamon.

Cooking toppings:

1. If dried apricots and raisins are tough, they need to be slightly soaked.
2. Dried apricots, raisins, nuts, scroll through a meat grinder.
3. Remove the zest from half a lemon and squeeze the juice. Add it to the mixture of nuts and dried fruits and mix.

Ready stuffing can be laid on rolled dough.

From cocoa

For such a filling you need to take:

• four tablespoons of cocoa powder;
• four tablespoons of granulated sugar;
• 40 g butter.

Cooking toppings:

• Cocoa mixed with granulated sugar.
• After the dough has been rolled out, grease it with butter, then sprinkle with a mixture of sugar and cocoa, roll it into a roll.

With chocolate and hazelnuts

The following products will be required:

• 100 g of chocolate;
• 50 g hazelnuts;
• 80 ml of heavy cream;
• 30 g butter.

Cooking toppings:

1. Fry the nuts in a pan and chop into crumbs.
2. Melt chocolate with butter and cream over low heat.
3. Combine the chocolate mixture with chopped nuts, put in the refrigerator. Get out 20 minutes before use.

If milk chocolate is used, then sugar does not need to be added. If the chocolate is bitter, you must add powdered sugar to taste.

Summary

Now you know how to cook Estonian pastries. A photo and a step-by-step description of the work will help beginners bake this delicious dessert for tea. You can experiment with the filling: use apples, cranberries, cherries, jams, almonds, hazelnuts, cashews and other suitable ingredients, their combinations.