INGREDIENTS

• 300g spelt flour, type 630
• 120ml milk
• 55g butter, soft
• 20g brown sugar 1
• egg, size M 1/2
• pkg. dry yeast 1/
• 2 tsp salt

• Filling:
• 300g cottage cheese (granular cream cheese)
• 50g sour cream
• 50 g mountain cheese, grated
• each 1/2 bunch chives, parsley & dill. Finely chopped
• 1 stick of spring onion, cut into fine rings
• 1 clove of garlic, finely chopped
• salt & freshly ground pepper
• 1 egg and 1 tbsp milk, brushed

HOW TO MAKE IT

1. For the yeast dough, put the lukewarm milk in a large bowl and dissolve the yeast in it, mix with the brown sugar and let it rest covered for 10 minutes.
2. Then put the egg, soft butter, spelt flour and salt together with the yeast-sugar millch in a large bowl and knead with a dough hook of a hand mixer to a smooth, smooth dough for 5-10 minutes.
3. Cover the dough and let it rise for about 60-90 minutes in a warm place.
4. In the meantime, stir all ingredients for the filling together, season to taste and provide.
5. And now to the wreaths: Halve the dough that has been raised. Take the first part and roll out thinly on a floured work surface, brush with half of the filling and roll up from the long side. Now cut the roll lengthwise and twist the two resulting strands halfway close together and place them in a circle. Squeeze the two ends slightly. Do the same with the second part of the dough. Then cover the two doors and let them rest at room temperature for about 30 minutes.
6. Whisk the egg with the milk, brush it on the wreaths and bake in a preheated oven at 200°C (top/bottom heat) for 25 to 30 minutes, golden yellow.