Estonian Kringel

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Makes 1 loaf


1 loaf, gBaker’s %
AP Flour300100%
Milk12040%
Egg large 15016.7%
Sugar3010%
Active dry yeast124%
Salt72.3%
Butter3010%
Total549183%

Filling
50 g softened butter
pinch of ground nutmeg
3 tbsp sugar
3 tsp cinnamon

mixing

Mix all ingredients, knead 6-8 min

fermentation

1.5 hrs or until double in size.

shaping

Degas and flatten the dough,spread the filling, leave some for final brushing. Roll into a log and ...

proofing

30 minutes. Brush with remaining filling.

baking

Bake at 180°C for 25 minutes

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