In a medium bowl, mix together the warm milk, 2 tablespoons sugar, and active dry yeast. Leave it for 20-30 minutes to activate the yeast.

In a larger bowl, combine the remaining ingredients and the activated yeast. Knead the dough until no longer sticky. Avoid adding any extra flour.

Shape the dough into a ball and place it in a lightly greased bowl. Cover the bowl with a wet towel and place it in a warm place.

Preheat the oven to 180 degree celcius.

In a small bowl combine all ingredients for the filling. You could also add a few nuts in the filling.

Lightly flour the working surface and thinly roll out the dough into a rectangular shape.
Spread the filling on top of the dough, avoid too much filling on the edges, and roll it up into a log, keeping the roll nice and long.

Cut the log lengthwise, leaving the top joint, exposing the various layers of the kringle. Turn the log with the exposed side up and start twisting the two halves together. Once you reach the end, slice open the top joint as well and then pinch the ends together and give the log a round shape.

Transfer the kringle onto a baking sheet and cover with a plastic wrap and allow a second rise for atleast 25 minutes.

Then bake it in the oven till it's nice and golden brown. Should be around 20 to 25 minutes.

Dust it with Icing sugar and serve warm with creme fraiche or clotted cream.