The dough for kringle is an enriched bread dough - it contains butter, eggs, and a little sugar, which makes it softer and richer than ordinary bread. The dough is rolled flat, spread with a cinnamon-butter mixture, rolled up into a long log, then twisted and shaped into a ring or a braid.
Kringle is traditionally baked for celebrations, birthdays, and holidays. Estonians often bring a kringle to a friend's home as a gift, or bake one for a birthday morning. The house fills with the smell of warm cinnamon while it bakes, which feels incredibly welcoming.
Although the word 'kringle' might make you think of Christmas, in Estonia it is eaten all year round for any happy occasion. The shape varies by baker - some make a classic ring, others make a long twist, and some make individual buns. Whatever the shape, the flavour is warm, sweet, and comforting.
In recent years, Estonian bakers have created many new versions of kringle - with cardamom instead of cinnamon, with chocolate, with marzipan, or with fruit. But the original cinnamon version remains the favourite, baked in Estonian kitchens and bakeries every single day.