3 1/2 hours
2 pinches saffron
200 g melted butter
5,5 dl milk
150 g sugar
1/2 tsp. salt
100 g whisky flour
900 g wheat flour
200 g finely chopped chocolate (min. 50%)
100 g butter
6 tbsp. icing sugar
2 tbsp. Cocoa powder
About 1 tsp. Salt
Grind saffron with a small amount of sugar in a mortar.
Dissolve the yeast in the milk, add saffron, sugar, melted butter, salt and eggs to the milk mixture. Then add the whisky flour. Dissolve the flour in the mixture. Then add the wheat flour a little at a time. The dough should be quite wet.
Let the dough rise on the kitchen table for a few hours under a damp tea towel (until about double in size).
Divide the dough into 6 equal parts. Shape each part into a long sausage (about 60 cm) and flatten them with your fingers. Spread the cooled chocolate butter in a generous layer.
Fold each flat sausage over itself on the long side, so that the chocolate is roughly covered (it doesn't matter if there are holes).
Then weave 3 sausages together and fasten them at the ends to form a wreath. Repeat with the last 3 sausages.
Let the wreaths rise for about 30 minutes.
Brush with beaten egg and bake for about 20 minutes at 200C (general oven).
When the wreaths are taken out of the oven, brush them with sugar syrup. This gives a nice glaze and prevents the bread from becoming dry and hard.
Melt and mix all ingredients when the dough is first put to rise.
When the mixture is smooth, take it off the heat and let it cool slowly in the pan.