Sweet wreath bread

Place the yeast in a baking bowl. If you’re using fresh yeast, make sure to crumble it well in advance.

Melt 100 g butter and add milk, Sukrin Gold, and cardamom. Heat the mixture until it’s lukewarm, then pour it over the yeast. Stir until the yeast is completely dissolved.

Combine Oat fibre with wheat flour. Gradually add the flour mixture to the baking bowl, continuing until the dough rises and becomes smooth and pliable. Allow the dough to rise until it doubles in size (approx. 45 min). Remove the dough from the bowl and knead it lightly. Then, roll it into a square approx. 35×55 cm.

For the filling, combine 100 g of room-temperature butter, Sukrin Gold, and cinnamon. Spread this mixture over the dough, leaving a small margin at the edges. Starting on the long side, tightly roll the dough. Place the dough roll seam-side down on a baking tray lined with baking paper. Shape the roll into a circle. Make notches approximately 1 cm deep, almost cutting through the roll, and alternately fold them to the right and left. Cover the dough and let it rise in a warm place for about 20 minutes.

Preheat the oven to 200 °C. Brush the bread with a beaten egg and bake for about 25 minutes, until the wreath bread is thoroughly baked and has achieved a lovely golden colour. Let it cool on a wire rack. If desired, drizzle lightly with Sukrin Icing on top and serve.