Estonian Kringel

Dissolve the yeast in warm milk along with the honey and let it rest for 5 minutes.

Now, while kneading, add the sifted flour little by little.

Add the egg yolks one at a time, and when they are well incorporated, add the soft butter piece by piece, and finally the salt.

Work the dough until it is shiny and elastic. Form a ball and let it rise in a bowl covered with plastic wrap until doubled in size.

Meanwhile, in a small bowl, mix the soft butter with the honey and cinnamon and set aside.

When the dough has risen, roll it out into a rectangle on a lightly floured surface.

Spread the cream and roll it up from the long side.

Cut lengthwise and create a braid, then join the ends to form a crown.

Transfer to a mold and brush the surface with the lightly beaten egg and let it rise again until doubled.

Then brush the surface again with the egg, sprinkle with pecan nuts, and bake in a preheated static oven at 170°C for about 35/40 minutes, checking as needed.

Remove from the oven, let cool completely, and sprinkle with powdered sugar.