Estonian Kringle with Cinnamon



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


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