Estonian Kringle Like Shaping (for bread)
I just finished making this lovely recipe for cheese bread from Seasons and Suppers. It was fun to make, but I had to read step 10: “Shaping” a few times before I understood what to do, so I thought I would do a little step by step on how to shape the bread.
After rolling out your dough flat (the recipe said 10x16in but I eyed it) and spreading your filling on it, you roll it up like a jelly roll to look something like this:
Cut it down the middle lengthwise
Make the middles face up and start overlapping one over the other, kind of like you are making a twist. Use water for extra sticking power.
Until you have something that looks like this.
Squish both ends to make it fatter