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Brief overview
Kliņģeris is more than a pastry in Latvia. It is a centrepiece of celebration, a symbol of good fortune and festivity, often seen at birthdays, name days, weddings and other milestones. Its signature shape, large and pretzel-like, makes it instantly recognisable on a traditional Latvian table.
Golden on the outside and lightly sweet within, Kliņģeris is a soft yeast bread that balances elegance with comfort. It carries with it a sense of occasion, often adorned with flowers, candles or ribbon depending on the celebration. Despite its ceremonial use, it is delightfully simple in taste.
Kliņģeris has maintained its place in Latvian life not just through flavour, but through meaning. It is both gift and gesture, shared to express care, joy and recognition. Each slice connects those gathered, a quiet testament to hospitality and cultural pride.
What Is Kliņģeris?
Kliņģeris is a sweet, soft bread shaped into a large twisted loop that resembles a pretzel. Though not a pretzel in the traditional sense, the form gives it an iconic look. It is typically baked to be shared, with its generous size ideal for slicing at group gatherings.
While it looks decorative, Kliņģeris is built for enjoyment. The texture is light and slightly chewy, not unlike a brioche or enriched bread. It is usually brushed with egg before baking to create a golden crust, and sometimes dusted with sugar or almonds for added flair.
Though it can be made plain, it often contains subtle flavours such as cardamom, lemon zest or vanilla. These gentle touches make it more than just bread, but not overwhelmingly sweet. It sits comfortably between dessert and side dish, perfect with tea or even buttered.
Ingredients and Taste
The foundation of Kliņģeris is a yeasted dough made with flour, eggs, milk, butter and sugar. Some versions include sour cream for richness, or raisins for a bit of sweetness. The dough is allowed to rise before being shaped and baked until soft and golden.
Its taste is delicate, with a mild sweetness and fragrant notes depending on the spices used. Cardamom is a popular addition, giving it a warm, lightly spiced profile. Vanilla or citrus zest may be added to brighten the flavour and add gentle complexity.
The crust is tender, with a soft crumb inside. It is not overly rich or sugary, which is part of its charm. This subtle flavour allows it to pair easily with jams, butter or coffee. Its simplicity leaves room for the occasion to shine, not just the dish.
A Taste of History
Kliņģeris has long been part of Latvian food culture, with records of its use in celebrations going back centuries. It became a symbol of honour and festivity, often made for guests of importance or as a gesture of goodwill within the community.
Its distinctive shape was likely influenced by German baking traditions, but Latvians gave it their own meaning. Over time, the dish evolved into a sign of hospitality and joy, especially during birthdays and weddings where it remains a highlight.
Even today, baking a Kliņģeris is seen as a meaningful act. It represents care, effort and tradition, passed down through generations. Whether homemade or bought from a bakery, it carries a sense of continuity. It is bread with a story, and always a reason to gather.
Latvian Kliņģeris (Festive Ring Bread)
Ingredients
Dough
- 300 g all-purpose flour
- 7 g active dry yeast
- 100 ml warm milk
- 50 g unsalted butter softened
- 50 g granulated sugar
- 1 medium egg
- ½ tsp salt
- ¼ tsp ground cardamom optional but traditional
Egg Wash and Toppings
- 1 egg beaten, for egg wash
- 2 tbsp sliced almonds
- 1 tbsp pearl sugar or substitute with coarse sugar
Instructions
- To begin, warm the milk until it is lukewarm but not hot. In a large bowl, combine the yeast, a teaspoon of sugar, and the warm milk. Stir gently and let it sit for 10 minutes until the surface turns foamy. This activates the yeast and ensures a light texture.
- Add the remaining sugar, salt, ground cardamom, softened butter, and egg to the yeast mixture. Gradually sift in the flour while stirring until a shaggy dough forms. Mix until fully incorporated and ready to knead.
- Transfer the dough onto a lightly floured surface and knead for 8 to 10 minutes until it becomes smooth and elastic. You may dust with extra flour if
- Place the dough into a greased bowl, cover with a clean tea towel, and let it rise in a warm, draft-free place for 60 to 90 minutes or until doubled in size. A slow, full rise deepens the flavour and creates an airy interior.
- Once risen, punch down the dough gently and shape it into a long rope approximately 50 to 60 centimetres in length. Form this rope into a pretzel shape, tucking the ends underneath to hold its form.
- Place the shaped dough onto a parchment-lined baking sheet. Cover loosely and let it rise for an additional 20 minutes. During this second rise, preheat your oven to 180°C (fan 160°C).
- Brush the surface of the dough with the beaten egg to achieve a golden crust. Sprinkle generously with sliced almonds and pearl sugar for traditional texture and flavour contrast.
- Bake in the preheated oven for 25 to 30 minutes or until the Kliņģeris turns a deep golden brown. The bread should sound hollow when tapped on the bottom, a sign of proper baking.
- Allow the Kliņģeris to cool slightly before serving. It can be sliced or pulled apart by hand. Present it on a platter with a dusting of icing sugar or serve with whipped cream and berries for a festive touch. Best enjoyed warm or lightly toasted the next day.
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