Farmer Bob's Estonian Kringle brings back fond memories of our time in Tallinn, Estonia

Sunday breakfast at the Frause House is special. Weekdays, I'm happy with a bowl of bran cereal with frozen blueberries on top (yes, frozen!) and a piece of toast made with homemade bread. But when Sundays roll around, after watching CBS Sunday Morning, it's off to the kitchen for Farmer Bob's waffles made on my grandparents' ancient waffle iron, French Toast, Swedish Pancakes or every once in awhile, Eggs Benedict. 

While watching a travel show about Estonia recently, I enjoyed a segment about a baker making Estonian Kringle -- it looked pretty yummy. Plus, we had visited Estonia in 2012, and enjoyed their cuisine. So off to the kitchen, Farmer Bob! The resulting sweet yeast bread (pictured above), filled with cinnamon and sugar, was yummy. Crunchy on the outside and soft on the inside. I'm not a big fan of cinnamon rolls, but this was a lot to my liking. No frosty, sugary glaze and not a big, sticky mess.

Our Sunday breakfast of Estonian Kringle - Cinnamon Braid Bread (click on for the recipe) -- served with soft-boiled eggs, bacon and fresh squeezed apple juice. And coffee, of course! 

My connection to Estonia happened in the spring of 2012. After attending a global PR meeting in Finland with Bob, we continued on to the Baltic countries of Estonia, Latvia and Lithuania -- traveling by ferry from Helsinki to Tallinn, the capital of Estonia. What a delightful destination! Located on the Baltic Sea, one of the highlights of Tallinn is the city's cobblestoned Old Town -- the Viru Gate to Old Town is pictured above, part of the defense system of the city wall built in the 14th century. 

Tallinn's Old Town in the evening is the perfect time for a stroll. 

If you visit Tallinn, make sure you dine at Kuldse Notsu Korts (Golden Piglet Inn), serving traditional Estonian food. This is one of the paintings on the wall of the restaurant.  Terviseks!

©SueFrausePhotos