In a bowl, combine 400 g of manitoba flour, 70 g of sugar, and 10 g of salt.
In another bowl, dissolve 150 g of refreshed sourdough starter with 30 g of water, 75 g of whole milk, and 110 g of whole eggs (about 2).
Combine the liquid mixture with the dry ingredients and knead until you get a smooth and even dough.
Add 100 g of soft butter and 1/2 vanilla bean. Continue kneading until the butter is well incorporated.
Let the dough rise in a warm place until doubled in volume, about 2 hours.
Roll out the dough on a floured surface, fill it with Nutella as desired and roll it up.
Cut the roll in half and twist the two parts together. Shape into a wreath and place it on a baking tray.
Brush the surface with milk and let it rise again for 30 minutes.
Bake in a preheated oven at 180 °C for about 40 minutes.
Store in an airtight container at room temperature for 2-3 days
Make sure to use soft butter for an easier-to-work dough. You can replace Nutella with any other spread of your choice.
Italia, Campania
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| Energy (kcal) | 291.86 |
| Carbohydrates (g) | 42.7 |
| of which Sugars (g) | 9.27 |
| Fat (g) | 11.04 |
| of which Saturates (g) | 5.93 |
| Protein (g) | 8.02 |
| Fiber (g) | 1.43 |
| Sale (g) | 0.5 |
