Kringel

                  

Ingredients:

For the dough:

For the filling:

Preparation:

Mix the yeast and sugar in a bowl. Add the lukewarm milk, and egg yolks, then mix in the flour, salt and melted butter and knead well.

Shape the dough into a ball, cover the bowl with a tea towel and leave to rise in a warm place for 2 hours.

Preheat oven to 200°C. Dust your work surface with flour.

Take the dough out of the bowl, knock it back and roll out to a thickness of 1cm.

Spread the butter evenly over the rolled sheet of pastry, then sprinkle with the sugar and cinnamon.

Roll up the dough like a swiss roll and cut it in half with a sharp knife.

Twist the dough together, lifting each half over the other in turn. Finally, shape the plaited bread into a wreath shape and transfer to a buttered baking tray.

Brush the bread top with the remaining cinnamon mixture. Scatter the silvered almonds (we ommited this).

Bake for about 25 minutes or until golden. Dust with powder sugar (we ommited this).