for 12 pieces

Dough

500 g	zopf flour
1 ½ tsp	salt
½ cube	yeast (approx. 20 g), crumbled
40 g	butter, cold, cut into pieces
3 dl	milk
50 g	liquid honey

To shape

125 g

Fine Food Crema di Nocciole

To bake

1 tbsp

liquid honey

How it's done

Dough

Mix the flour, salt and yeast in a bowl. Add the butter, milk and honey, mix and knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.

To shape

On a lightly floured surface, roll the dough out into a rectangle (approx. 30 x 48 cm). Spread the crema di nocciole over one half of the dough, fold the other half over the top, press down gently. Cut the dough lengthwise into 12 strips approx. 2 cm wide. Twist each individual strip several times, roll up tightly, place in the prepared tin, cover and leave to rise again for approx. 30 mins.

To bake

Approx. 30 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, brush the swirl with honey while still warm, leave to cool completely on a rack.

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