Sugar-free spelt nut wreath

For the yeast dough, warm the milk to lukewarm and then add honey and yeast. Stir vigorously with a whisk and let it stand for 5 minutes.

INFO: Yeast feeds on any kind of sugar and is activated here by the honey. Since the yeast “eats” the sugar in the honey and therefore no sugar remains in the finished wreath, this recipe remains sugar-free.

Next, add flour (start with 550g), liquid butter, and an egg to the milk-yeast mixture, and mix in a stand mixer or with a hand mixer until a smooth dough forms. If it is too moist, add a bit more flour.

Knead the dough with the machine or by hand for 5 minutes, then shape it into a ball and return it to the bowl. Let the dough rise, covered, in a warm place for about 1 hour, until it has doubled in size. In the winter, this may take longer than 1 hour.

Meanwhile, you can prepare the filling. Mix the grated nuts, powdered erythritol-stevia (you can grind crystal erythritol-stevia into powder yourself with a spice mill), cream, and cinnamon in a bowl and then set aside.

Once the dough has risen, turn it out onto a floured surface and roll it into a rectangle. The dough should stay about 1-2 cm thick, depending on your preference.

Evenly spread the nut filling over the dough and then roll it up from the long side. Next, cut it lengthwise down the middle, but leave one end intact.

Twist the two strands together, making sure the cut surface remains on top. Shape into a wreath and press the ends together.

Carefully place the wreath on a baking dish or springform pan lined with baking paper. Brush the surface with a little liquid butter and sprinkle a few chopped nuts over it.

Then bake the wreath for 25-30 minutes at 170°C (convection) until golden brown. If you have a combi steamer, be sure to use some steam. I baked the wreath for 25 minutes at 160°C (convection) with 60% humidity.

The wreath is best enjoyed lukewarm and sliced using the Bread Cut knife.

Wishing you success,
Lisa Shelton
www.kochmitherz.at

For the yeast dough:

– 250ml milk of your choice
– 1 tbsp honey
– 1 packet of dry yeast or 20g fresh yeast
– 550-600g spelt flour
– 80g butter, melted
– 1 egg

For the nut filling:

– 250g grated nuts or almonds
– 50g powdered erythritol-stevia
– 200ml cream
– 1-2 tsp cinnamon

For the topping:

– 1-2 tbsp butter, melted
– 1 tbsp chopped nuts