Sweet bread roll

Ingredients for 1 servings:

• 500 g wheat flour, 550 (baking strength)
• ½ cube of yeast, fresh
• 250 ml milk, lukewarm
• 50 g sugar
• 1 tsp, leveled salt
• e.g. Nutella
• 1 pack of hazelnuts, chopped
• 2 large bananas, sliced

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 35 minutes; Total time approx. 2 hours 5 minutes

the sweet version of the filled bread wreath, ideal for brunch

Mix the yeast with the milk, sugar, and salt. Gradually add the flour and knead with the KüMa until the dough pulls away from the sides of the bowl (you may need to add a little more milk or flour, depending on your preference). Cover with foil and let rise in a warm place until the dough has doubled in size (approx. 30 minutes). During this time, roast the hazelnuts in a dry pan until golden brown, then let cool. Dust the work surface with a little flour and knead the dough again. Roll out the dough into a rectangle about 0.5-1 cm thick (approx. 30×80 cm). If the dough shrinks, let it rest briefly (approx. 15 minutes) and roll it out again. Spread with Nutella (leaving a border of about 2-3 cm), then arrange the banana slices on top, and finally sprinkle with the roasted hazelnuts. Slowly roll out the rectangle from the long side, forming it into a snail shape with the seam facing down, and tuck the end under. Place the dough on a baking sheet lined with baking paper and let it rise until it has significantly increased in volume. During this time, preheat the oven. If you like, you can brush the bread snail with a little milk and sprinkle with hazelnuts. Bake the bread snail on the bottom rack at 220°C for about 10 minutes, then reduce the oven temperature to 180°C and bake for about 25-30 minutes. Tip: You can of course also choose other types of nuts, such as ground almonds or walnuts, depending on your taste. The bread snail tastes good hot or cold and is perfect for breakfast, a picnic, or brunch.