Instructions

Put yeast in a baking bowl. If you use fresh yeast, it must be crumbled well beforehand.

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

Mix oat fibre with wheat flour. Add a little bit of the flour mixture to the baking bowl, until the dough rises and becomes smooth and pliable. Let the dough rise until it doubles in size (for approx. 45 minutes). Take the dough out of the bowl and knead it lightly. Then roll it into a square of approx. 35x55 cm.

Stir together 100 g room temperature butter, Sukrin Gold, and cinnamon for the filling. Spread the mixture over the dough, but not all the way to the edges. From the long side, tightly roll the dough together. Place the roll of dough with the joint facing down on a baking tray lined with baking paper. Shape the roll into a circle. Cut approx. 1 cm-thick notches, almost through the roll, and fold back alternately to the right and left. Cover the dough and let it rise in a warm place for approx. 20 minutes.

Set the oven to 200 °C. Brush with beaten egg and bake for approx. 25 minutes, until the wreath bread has been baked thoroughly and acquired a nice golden colour. Let it cool on a grate. If necessary, sprinkle a little SukrinMelis on top and serve.

Nutrition facts