Estonian cinnamon bun
6 servings
120 minutes
Estonian sweet bun with cinnamon is the embodiment of comfort and warmth of northern cuisine. Its history is rooted in the baking traditions of the Baltic countries, where a special love for fragrant pastries is passed down through generations. The bun impresses with its tenderness: airy dough soaked in butter combined with spicy cinnamon creates a harmony of flavor. When sliced, its texture reveals a relief pattern obtained through a special weaving method. This is not just baking; it is a true work of art. It is enjoyed warm, savoring the crispy crust and soft, rich taste, while a cup of hot tea or coffee makes the moment even more pleasant. A great choice for cozy home gatherings or festive tables, this bun brings comfort and unforgettable gastronomic emotions.
1
Take a glass of warm milk, add 0.5 packet of instant yeast (I have 11 g) and 1 tablespoon of sugar. Place the glass in a warm place for about 15 minutes.
- Milk: 350 ml
- Dry yeast: 6 g
- Sugar: 100 g
2
Melt 50 g of butter, cool to room temperature, mix with the yolk of 1 egg, a pinch of salt, flour, and a milk-yeast mixture.
- Butter: 100 g
- Chicken egg: 1 piece
- Wheat flour: 300 g
- Milk: 350 ml
3
We knead the dough, form it into a ball, and leave it at the bottom of an enamel bowl for 1-2 hours.
4
While the dough rises, we prepare the filling with cinnamon.
5
We are putting butter in the pan.
- Butter: 100 g
6
Add a tablespoon of flour to the melted butter and dissolve it to avoid lumps.
- Wheat flour: 300 g
7
Add cinnamon, sugar (2 tablespoons), and a little milk there. Bring the mixture to the thickness of thick sour cream and cool it down.
- Ground cinnamon: 2 tablespoons
- Sugar: 100 g
- Milk: 350 ml
8
After the dough rises, roll it into a rectangular sheet, 30 by 40 cm, spread it with a cinnamon mixture, and roll it into a log.
9
Next, cut the roll in half lengthwise and braid the resulting textured pieces.
10
We shape the braid into a circle, place it in a mold greased with egg white, and put it in a preheated oven for 15-20 minutes.
- Chicken egg: 1 piece
