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).
Add the liquid mixture to the dry ingredients and knead until you get a smooth and homogeneous dough.
Add 100 g of soft butter and ½ vanilla bean. Continue kneading until the butter is well incorporated.
Let the dough rise in a warm place until it doubles in volume, about 2 hours.
Roll out the dough on a floured surface, fill it with Nutella to taste, and roll it up.
Cut the roll in half and twist the two parts. Form a wreath and place it on a baking sheet.
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 easier dough handling. You can replace Nutella with any other spreadable cream you like.
Italia, Campania
| Energy (kcal) | 291.72 |
| Carbohydrates (g) | 42.95 |
| of which Sugars (g) | 9.15 |
| Fat (g) | 9.9 |
| of which Saturates (g) | 5.44 |
| Protein (g) | 6.91 |
| Fiber (g) | 0.88 |
| Sale (g) | 2.19 |
