Easter wreath

  • Ingredients

    Ingredients for the dough:

    250g wheat flour

    200g spelt flour 630

    130g butter

    200ml lukewarm milk

    20g yeast

    1 tsp sugar

    1 tsp salt

    2 eggs

    For the filling:

    300g cream cheese

    300g mountain cheese


    1 tsp salt

    1/2 tsp pepper

    For brushing:

    1 egg yolk

    4 tbsp milk

    3EL sesame seeds

  • Preparation

    Start by making the dough.

    To do this, pour the lukewarm milk into a bowl, crumble in the yeast and add the sugar, leave the yeast mixture to rest for approx. 5 minutes. Add the flour, salt and eggs to the yeast mixture and knead the dough with a dough hook for approx. 5 minutes. Gradually add the butter. Cover the bowl with a damp kitchen towel and leave to rise in a warm place for about an hour.

    During this time, heat the Monolith indirectly to approx. 180 degrees. Cut the mountain cheese and chives into small pieces.

    After an hour, roll out the dough thinly on a floured work surface. Then spread the cream cheese evenly over the dough. Spread the cheese, chives, salt and pepper and divide lengthwise into three equal parts. Roll up lengthways and then plait the three pieces together to form a wreath.

    It is best to place the wreath directly on the pizza stone and then whisk the egg yolk with the milk and carefully brush the wreath, spread the sesame seeds evenly and bake everything indirectly at 180 degrees for a good 40 minutes.

    The hearty Easter wreath is ready!

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