Swabian Wreath

Summary

Ingredients

• 500 grams flour, 405
• 20 g yeast
• 250 ml milk
• 80 g butter
• 80 g suar
• 1 egg (s)
• 1 pinch salt

For the filling:

• 50 g hazelnuts, in pencils or rouhly chopped
• Tbsp Nutella
• 1 egg (s), for brushing
• anise
• Granulated sugar
• Fennel seeds

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Instructions

1. Put the flour in a bowl, add the sugar, egg and salt, as well as the melted butter. Crumble the yeast over it and stir everything under the slow addition of lukewarm milk and prepare a smooth dough.
2. Let rise for 1 hour, the dough should rise about twice as high.
3. Divide the well-risen dough into three equal parts.
4. Roll out each part approx. 1 - 2 cm thick. Cover with Nutella, leaving a 2 cm wide edge free on the long side, sprinkle grated hazelnut on top. Roll up the dough from the long side. When rolling up, make sure that the seam ends at the free edge of the dough, press firmly so that the roll does not open again. This is how the other 2 pieces of dough are prepared.
5. Make a plait out of the three identical rolls of dough, brush with a whisked egg, and sprinkle with granulated sugar if necessary. Let the braid rise for only 5 minutes so that it tears open on top when baking and in the preheated oven
6. Bake the fan oven at 180 ° for approx. 35 - 40 minutes.
7. I take care of the braid with some fennel and anise seeds before baking.