Summary
| Prep Time | 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
Ingredients- 400 g flour
- 40 g yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- 200 ml milk, lukewarm
- 100 g butter
- 1 bunch chives, chopped
- 1 bunch basil, chopped
- 2 bunches parsley, chopped
- 200 g sheep cheese, crumbled and mashed
- 3 egg (s), including the yolk
- 1 egg (s)
- 150 g sour cream
- 8 cloves garlic, pressed
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Prepare the yeast dough (the first 6 ingredients) and let rise for 1 hour.
- Preheat the oven to 180 degrees. Roll out the yeast dough into a rectangle.
- Mix all other ingredients together. Spread the garlic herb mixture on the yeast dough, leaving a small edge free. Roll up the dough from the long side. Now it is placed in a greased springform pan with a Gugelhupf insert (26cm).
- Whisk 3 more egg yolks and brush the wreath with them. It is then baked for about 1 hour. No preheating necessary with convection, then only bake at 160 degrees.
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