How to make
First, activate the yeast with a little warm milk, 1 tbsp. of sugar and 1 tbsp. of flour.
Beat the eggs without one of the yolks, which is to spread the wreath with.
Mix with the remaining milk, sugar, oil, liquid sweetener and vanilla.
Sift the flour, add a pinch of salt and pour the milk mixture with the activated yeast.
Knead a smooth dough, grease it with oil and leave it covered in foil to rise.
Roll out a large rectangular crust, spread it with chocolate and sprinkle it with cinnamon.
Roll it up and cut it lengthwise.
Twist the two parts and wrap it into a wreath onto baking paper.
Leave the wreath to rise, then spread it with the yolk, sprinkle it with sugar, if desired, and bake at 170 degrees.
Optionally, sprinkle the Christmas chocolate wreath with powdered sugar.
