Ah kringle… okay okay, by here it has a little left to pass the flood kringle for you to offer a version quite confusing amazing !!! Yes yes yes I know the country Is it is very but then very far from the land of the rising sun, but why not ?

This cake goes beyond my expectations, the texture is perfect and the association with the bean paste adzukis is great ! Yes I know I get myself flowers, but it must be from time to time, or not ?!

Good the recipe is a little long to make because of the cooking of the beans, adzukis, but it is worth the money.

So here is our contribution to what was the bun the most cooked this year !

Kringle beans adzukis {where when Estonia encounter in Japan}


For the brioche dough

  • 250 g of flour
  • 125 g of soft butter
  • 3 eggs
  • 30 g of sugar
  • 10 g of baker’s yeast
  • 2 g of salt

For the stuffing with beans, adzukis

  • 70 g of beans, adzukis dry
  • 6 dates medjols
  • 3 tbsp of bitter cocoa
  • 2 c. c. of agave syrup

For the syrup

  • 10 cl of water
  • 100 g of sugar


Soak the beans adzukis a night and then cook in boiling water 45 min to 1 hour. Drain then reduce them to a purée. Then mix with the dates, the cocoa and the agave syrup in order to obtain a purée that you can relax with a little of the cooking water of the beans if necessary.

To prepare the bun dough, put the yeast with 2 tablespoons warm water, let stand 10 min then stir.

Then, put the flour in a bowl, make a well and add the yeast to the center. Work the dough between your fingers and stir in the eggs, the sugar and the salt. Knead the dough and stretch it, then add the butter. Knead the dough until it comes off of the bowl (you can transfer on the workplan for ease of reference).

Let the dough rise, covered under a tea towel for 2 hours.

Dégazez the dough with the point spread-the finely-shaped réctangulaire, then spread the stuffing with beans, adzukis on top leaving a margin of a cemtimètre on the edges.

Roll the dough lengthwise to form a flange. Cut the sausage in half lengthwise and braid the two pieces together. Finally, collect all to form a crown.

Arrange the brioche on a baking sheet covered with parchment paper and leave to swell for about 1 hour.

Preheat the oven to 170° and bake for 40 min.

During this time prepare the syrup to glaze your bun. To do this, mix together the water and sugar, boil for 3-4 minutes and set aside.

At the exit of the oven, apply the glaze over the brioche and leave to cool.

Written by Doc

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