Estonian two-tone kringle

Proceedings

1. Divide the ingredients in half and proceed to form the two doughs.
2. White dough: dissolve yeast in warm milk, add honey and pour contents of bowl into mixer along with flour, insert K-hook and start machine.
3. Add the sugar, salt, and butter in chunks.
4. Insert hook and start again, until stringed.
5. Take the dough out, cover, and place in a bowl to rise until doubled.
6. Black dough: dissolve yeast in milk again, add honey and keep aside.
7. Pour the remaining flour into the mixer, add the charcoal, start and add the milk with the sourdough starter.
8. Add the sugar, salt, and butter, and let work until the dough is evenly colored and unordered.
9. Grease a bowl and put the dough in it to rise until doubled.
10. Transfer the doughs, on a pastry board, roll them out to a thickness of about 4 mm into a rectangular shape the size of 30 x40 cm.
11. Spread a veil of softened butter mixed with cinnamon and crushed cardamom seeds on the white dough, cover with the black dough, spread another veil of flavored butter, after which roll up taking the short side, taking care that the edges remain even.
12. Cut the dough in half by making an incision with a sharp knife along the length of the roll.
13. Weave the two ribbons together, form the braid, and roll up to form the crown.
14. If desired, two smaller crowns can be formed by dividing the two ribbons of dough in half.
15. Transfer the wreath to a sheet of parchment paper and let rise, covering with a high-sided baking sheet to prevent it from drying out.
16. Brush with a little milk and sprinkle with brown sugar before baking at 170°C for about 30-35 minutes.
17. Bake and allow to cool before cutting.

Thanks to Manuela of Con le Mani in Pasta for the recipe.