Cinnamon Braid Bread - Estonian Kringle
15 g fresh yeast + 1 tbsp (15g) sugar
3/4 cup (180ml) lukewarm milk
1 egg yolk
2 tbsp (30g) melted butter
2 1/4 cups (280g) all-purpose flour +1/2 tsp (2g) salt
let it rest for about 2 hour until doubled in size
5 tbsp (75g) sugar
3 tsp (9g) cinnamon
3 1/2 tbsp melted butter
roll the dough to a rectangle of about 18x12 inches
spoon the cinnamon filling over top and keep about 1 tbsp of the filling for the end
sprinkle 3 tsp of grounded almonds over the cinnamon filling
brush the top with the left cinnamon filling
bake in a preheated 400 F (200 C) oven for 20 minutes until golden brown