Are the weight or volume measurements correct?

Another suggestion - look at one of the many recipes online for Kringle or Cherry Kringle to compare proportions of flour jn the dough.

Knowing how persnickety and careful Erin McDowell is with her recipes and testing- I would suggest the most accurate measurements are those listed in weight. Everyone already knows that cup measures are the least accurate way to cook, especially to bake- because everyone gets slightly more or less in those things. And the cups themselves are often inaccurate measures, hardly standardized items. Also, with all things baking, flour requirements can vary depending on moisture content of everything in the area. You would do best to start by holding back a small portion of your flour if your living area is dry, and planning on using a tad bit more if it's humid. Then you can adjust as needed, adding more or not as the dough decrees. Hopefully Erin chimes it, but failing that, I suggest using the weights and adapting.