Estonian Kringle with Cinnamon

Estonian Kringle with Cinnamon


10 grams yeast
milk (12 cl. lukewarm)
1 teaspoon sugar
300 grams flour
1 cup raisins
1 eggs
40 grams butter
40 grams butter
3 tablespoons sugar
2 teaspoons cinnamon
powdered sugar (for garnish)


1In a small bowl, dilute the yeast in the lukewarm milk with sugar.
2Set aside for about 10 minutes.
3In the food processor bowl, add the flour, a pinch of salt, raisins, egg, and butter cut into small pieces.
4Mix in the food processor for about 5 minutes until the dough forms a ball and no longer sticks to the bowl.
5The dough should be elastic and smooth.
6Remove the dough from the food processor bowl and knead by hand for a few minutes on a floured surface.
7Place the dough in a bowl and cover with a cloth. Let rise in a warm place for about 1 1/2 hours, until it doubles in volume.
8Punch the dough to release the air and roll it out to form rectangle.
9Roll up the dough like a yule log.
10Cut the roll lengthwise into three pieces, braid the sections of the dough together, and close the brioche.
11Put the dough on a silicone mat or a baking tray lined with parchment paper and let rise at room temperature for at least 30 minutes.
12Preheat oven to 350 F.
13Melt butter and mix it with sugar and cinnamon.
14Brush the dough braid with cinnamon glaze and bake for 20 to 25 minutes.
15Remove from oven, let cool, and sprinkle with powdered sugar.
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