Lucia chocolate wreath with 01 Pilsner Spent Grain Flour

Chocolate butter:

1. Melt and mix all ingredients when the dough is first set to rise.
2. When the mixture is smooth, remove it from the heat and let it cool slowly in the pan.

Lucia wreath:

1. Grind saffron with a small amount of sugar in a mortar.
2. Dissolve the yeast in the milk, add the saffron, sugar, melted butter, salt and eggs to the milk mixture.
3. Then add the 01 Pilsner Spent Grain Flour and dissolve the flour in the mixture.
4. Add the wheat flour a little at a time. The dough should be quite wet.
5. Leave the dough to rise on the kitchen counter for a couple of hours under a damp whisper (to approx. double in size).
6. Divide the dough into 6 equal parts.
7. Shape each part into a long roll (approx. 60 cm) and flatten with your fingers.
8. Spread the cooled chocolate butter in a generous layer.
9. Fold each flat roll over itself lengthwise so that the chocolate is roughly covered (it doesn't matter if there are holes).
10. Next, braid 3 rolls together and secure them at the ends to form a wreath. Repeat with the last 3 rolls.
11. Let the wreaths rise for about 30 minutes.
12. Brush with beaten egg and bake for approx. 20 min at 200 C (regular oven).
13. When the wreaths are removed from the oven, brush them with sugar glaze. This gives a nice glaze and prevents the bread from becoming dry and hard.