Estonian pastries: cooking recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

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, nut, chocolate, with dried fruits. If desired, you can make the dough more rich.

The article presents a traditional recipe for Estonian pastry with cinnamon, as well as possible variations of fillings and how to prepare a more rich dough for a festive dish.

Classic Baking

Ingredients for dough:

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

For stuffing:

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

In addition, you will needlemon juice and powdered sugar.

Cooking:

1. Warm the milk slightly, dissolve the sugar in it and dissolve the yeast. Put in a warm place to let the yeast rise.
2. Melt the butter and beat with the yolk. Pour s alt, then flour, pour in the yeast, knead the dough with your hands.
3. Grease a bowl with oil, put the dough in it, cover with a napkin or towel. Leave for a couple of hours in a warm place to rise.
4. Preparing the filling. Mix granulated sugar, cinnamon and butter to make a homogeneous mass.
5. Knead the dough, then roll it into a centimeter-thick layer. Brush it with the prepared cinnamon filling.
6. Wrap the dough in a tight roll, cut lengthwise without reaching one end.
7. Intertwine the two received parts and connect into a ring.
8. Brush with the rest of the cinnamon-butter mixture, put on a baking sheet, let stand for a while and put in the oven, which must be preheated to 200 degrees. Bake for approximately 25 minutes.
9. Five minutes before it's ready, reduce the temperature to 180 degrees.
10. Take the finished Estonian pastry with cinnamon out of the oven, sprinkle with powdered sugar. Can be smeared with a mixture of lemon and powdered sugar.

Butter dough

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

Ingredients for two products:

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

Cooking:

1. Mix dry yeast with flour, fresh - dissolve in ¼ cup warm water.
2. Put s alt, sugar, yeast dissolved in water, egg yolks, sour cream (not from the refrigerator, but at room temperature), softened butter into the flour. Knead the dough, which should be smooth as a result.
3. Lightly brush the dough with melted butter, place in a plastic bag and refrigerate overnight.
4. Dough out of the refrigerator, divide into two parts. Sprinkle some flour on a cutting surface, roll out two rectangles 5-7 ml thick and approximately 25 x 35 cm in size.
5. Next, spread 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 mold in a hot oven, bake for about 35 minutes at 180 degrees.

Take the Estonian pastry out of the oven and pour over the syrup, the recipe of which can be seen below.

Preparation of syrup

Products:

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

Heat water a little, dissolve sugar in it. Bring to a boil, cook with constant stirring for about three minutes. At the endcooking pour alcohol.

And now some non-standard recipes.

Poppy seed filling

For one product you will need the following ingredients:

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

Cooking:

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

Nut stuffing

Ingredients:

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

Cooking:

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

With nuts and dried fruits

Products:

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

Preparing the filling:

1. If dried apricots and raisins are hard, soak them slightly.
2. Dried apricots, raisins, nuts scroll through a meat grinder.
3. Remove the zest from half a lemon and squeeze out the juice. Add it to the nut and dried fruit mixture and stir.

The finished filling can be placed on the rolled out dough.

From cocoa

For such a filling you need to take:

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

Preparing the filling:

• Cocoa mixed with granulated sugar.
• After the sheet of dough is rolled out, brush it with oil, then sprinkle with a mixture of sugar and cocoa, roll into a roll.

With chocolate and hazelnuts

The following items will be required:

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

Preparing the filling:

1. Toast the nuts in a pan and grind them into crumbs.
2. On low heat, melt chocolate with butter and cream.
3. Combine the chocolate mixture with chopped nuts, put in the refrigerator. Take out 20 minutes before use.

If milk chocolate is used, then no need to add sugar. If the chocolate is bitter, add powdered sugar to taste.

Results

Now you know how to make Estonian pastries. Photo and step by stepdescription of the work will help beginners to bake this delicious dessert for tea. You can experiment with the filling: use apples, cranberries, cherries, jam, almonds, hazelnuts, cashews and other suitable ingredients, combinations thereof.