Kringle (Estonian cinnamon bread)

Makes 1 loaf (serves 6-8)

300g strong bread flour 1 tsp salt 175ml lukewarm milk 1 tbs sugar 7g dried yeast 1 egg yolk 30g unsalted butter, melted

For the filling

50g unsalted butter, softened 50g sugar 3 tsp ground cinnamon Stir the salt into the flour in a large bowl and set aside. Dissolve the sugar in the milk, stir in the yeast and leave in a warm place for 10-15 minutes until it begins to froth. Add the egg yolk and the butter to the yeast mixture and whisk together. Make a well in the centre of the flour and add the yeast. Bring the mixture together to make a soft, sticky dough, then turn out onto a work surface and knead until smooth and elastic. Place in a bowl, cover and leave in a warm place until doubled in size. Mash together the filling ingredients. Preheat the oven to 200°C. Line a baking sheet with baking parchment. Turn out the dough, knead briefly, then roll out into a rough rectangle. Spread the filling mixture almost to the edges of the dough. Roll up the dough tightly, along the longer side, to form a long sausage. Slice lengthways in half, stopping 2cm from the end. Twist the two pieces together, then bring the ends together to form a ring and place on the baking sheet. Bake for 10 minutes, then reduce the heat to 180°C and bake for 35 minutes until dark golden.