 Marineeritud angerjas  One of the most popular Estonian dishes are marinated eel served cold.  Keel hernestega  It is the language of pork served with horseradish.  Sult  Under this name hides a more traditional recipes, pork jelly time  Verivorst  It is equivalent to Czech bloody sausage. This dish is typical Estonian Christmas food.

 The basis is for Estonians, fish and pork, potatoes, cabbage, and indeed all seasonal vegetables. Bread is made primarily from rye flour. Very popular also dairy products and eggs. In summer, quite a lot Pot all forest fruits and mushrooms. Again in the fall diet enriches the game.

 dough:  250ml milk  2 egg yolks  50 g butter, melted  1 tablespoon sugar  1 teaspoon salt  600 g plain flour  40 g yeast  filling:  10 tablespoons caster sugar  3 tsp cinnamon  100 g softened butter

 Of the materials we process the dough by hand or in a bakery and leave to rise. Divide dough in half. Each half roll it on thick rectangle about 0.5 cm.  Spread across an area half the softened butter and sprinkle with half of the mixture of sugar mixed with cinnamon. Then rectangle roll like roulade. With a sharp knife Slice lengthwise in half and then they get tangled together like a braid.  The girdle shape the wreath and carry it on a baking sheet lined with baking paper. Let it rest for a while and then put in the oven preheated to 180 ° C. Bake until golden brown, about 20 minutes.  According to the original recipe makes one large wreath, but the dough is quite large and two smaller (about 25 cm diameter).

 kringel/ kringel/  kuchyne/ kuchyne/

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