Saarland wrapped wreath

Ingredients for 1 servings:

• 500 g flour
• 1 cube of yeast
• 220 g milk, room temperature
• 100 g sugar
• 80 g butter
• 1 egg(s)
• ½ tsp salt
• 100 g coconut flakes
• 70 g butter
• 30 g cocoa
• 70 g sugar
• 4 tbsp milk
• 100 g powdered sugar
• 2 tbsp cocoa
• 20 g coconut oil, e.g. Palmin
• 3 tbsp milk

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours 10 minutes

like grandma’s

Put the flour in a bowl. Using a hand blender, whisk together the lukewarm milk, yeast, sugar, butter, 1 egg, and salt. Pour over the flour and, using a dough hook, knead into a yeast dough. Cover the finished dough with a damp cloth and let it rise in a warm place. This can take up to 2 hours. The dough should almost triple in size. In the meantime, prepare the filling. Gently warm the dough by combining the milk, sugar, coconut flakes, butter, and cocoa until just spreadable. Once the yeast dough is ready, roll it out and spread the filling evenly over the dough, forming a log that fits into a Bundt cake pan. Let it rise in the pan for another half to an hour. Bake the cake with top/bottom heat at 180-200 degrees Celsius (depending on the oven) for about 30-35 minutes. Make a glaze from the powdered sugar, milk, coconut oil, and cocoa and spread it over the still-warm cake. If you like, you can add raisins to the filling, depending on your taste.