Chocolate Wreath

For the chocolate wreath, prepare a yeast dough from all the ingredients except the chocolate spread and the whole egg.

To do this, put the flour in the food processor, then the sugar. Heat the butter in a larger container until it is liquid. Pour the ice-cold milk into the hot butter, then the mixture will have just the right heat to stir in the yeast.

Add this mixture to the flour mixture with the orange zest and cardamom and knead everything into a dough in a food processor until it balls up on the dough hook and nothing sticks to the sides of the bowl.

Remove the dough hook, dust the dough a little with flour and cover with a kitchen towel. Let rise for 1 to 2 hours. Knead the dough again with the dough hook and roll it out on some flour.

Whisk the egg and spread the chocolate cream on the dough. Form the dough into a roll, continue to brush the dough with egg while rolling and place the dough roll, formed into a ring, in a buttered cake pan.

Let the dough rise for another hour, then bake in a preheated oven at 170 degrees for about 40 minutes.

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