Ingredients
Dough:
7g dry yeast
20g sugar
5g salt
3 eggs
100g milk (full cream or nut milk)
130g unsalted butter
2 tsp vanilla extract
Filling:
60g unsalted butter
60g stevia
20g cocoa powder
150g hazelnut spread
2 tsp vanilla extract
Method
Mix the flour, yeast, sugar, vanilla and milk
Add the eggs and knead for a few minutes
Finally add the soft butter, salt and knead for 8-10 minutes
Leave the dough in a warm place for 1.5-2 hours (or overnight in the fridge)
Divide the dough into 4 pieces and leave them at room temperature for 20-30 minutes
For the filling: cream the butter and incorporate all the other ingredients
Roll each ball into a square 20x25cm
Spread 1/4 of the filling on the dough
Roll the dough from the longer side
Cut the sausage in half and twist the two sides
Finally connect the two ends to make a wreath
Do the same with the other dough
Leave them to rest at room temperature for another 30-40 min
Preheat the oven to 200C and cook them at 200C for 10 min and 180C for another 12-15 min
Recipe and photography by @dansbakelab