A delicious Christmas wreath made with sourdough starter and Nutella.
In a bowl, combine 400 g of manitoba flour, 70 g of sugar, and 10 g of salt.
In another bowl, dissolve 150 g of refreshed sourdough starter with 30 g of water, 75 g of whole milk, and 110 g of whole eggs (about 2).
Combine the liquid mixture with the dry ingredients and knead until you get a smooth and even dough.
Add 100 g of soft butter and 1/2 vanilla bean. Continue kneading until the butter is well incorporated.
Let the dough rise in a warm place until doubled in volume, about 2 hours.
Roll out the dough on a floured surface, fill it with Nutella as desired and roll it up.
Cut the roll in half and twist the two parts together. Shape into a wreath and place it on a baking tray.
Brush the surface with milk and let it rise again for 30 minutes.
Bake in a preheated oven at 180 °C for about 40 minutes.
Store in an airtight container at room temperature for 2-3 days
Make sure to use soft butter for an easier-to-work dough. You can replace Nutella with any other spread of your choice.
Italia, Campania
| Energy (kcal) | 284.37 |
| Carbohydrates (g) | 41.43 |
| of which sugars (g) | 9.03 |
| Fat (g) | 10.85 |
| of which saturates (g) | 5.74 |
| Protein (g) | 7.78 |
| Fibre (g) | 1.39 |
| Salt (g) | 0.51 |
