Estonian pastries
4 servings
150 minutes
Estonian pastry is a fragrant and delicate product that embodies the coziness and traditions of Estonian cuisine. This airy roll with cinnamon, sugar, and butter offers a subtle blend of sweetness and spice, reminiscent of northern winters and warm family evenings. Its roots delve deep into Estonian baking traditions, where special attention is paid to dough quality and flavor harmony. The crispy crust hides a soft and aromatic filling, while its intricate weaving makes it not only tasty but also aesthetic. Perfect for morning coffee or evening tea with loved ones, its light caramel hue on the crust makes you reach for another piece.
1
In warm milk, mix yeast with sugar (6 g) and leave in a warm place for 10-15 minutes. Use the amount of yeast according to the instructions on the package. Milk can also be replaced with water, as I have done several times; the taste does not change much. Melt butter (30 g) and whisk it with the egg yolk. Add flour, salt (1/4 tsp), and milk with yeast. Mix and knead the dough.
- Dry yeast: 10 g
- Sugar: 80 g
- Milk: 120 ml
- Butter: 80 g
- Egg yolk: 1 piece
- Wheat flour: 300 g
- Salt: 1.4 teaspoon
2
Place the dough in a bowl greased with vegetable oil and leave it in a warm place for 1.5 hours. During this time, we will prepare the filling. For this, melt the butter and mix it with sugar and cinnamon. Roll out the dough to a thickness of 1 cm. Spread 2/3 of the filling. Roll the dough into a log. Place it seam side down and press slightly to make the log flatter.
- Vegetable oil: 3 ml
- Butter: 80 g
- Sugar: 80 g
- Ground cinnamon: 2 teaspoons
3
Cut the roll lengthwise, leaving 1-2 cm uncut at the end. Intertwine the two halves of the roll. Then form a closed circle. Grease the top with the remaining filling. Bake at 200 degrees for 20-25 minutes. Before serving, you can sprinkle the pastry with powdered sugar. Enjoy your meal!
- Sugar: 80 g