Knead all ingredients into a smooth and well developed dough.
Divide the dough into pieces approx. 1500 grams.
Roll out 1500 grams of dough into a sheet of 50 x 50 centimeters.
Apply 500 grams of Credin Cinnamon filling to the top 30 centimeters.
Fold in three. First fold the ungreased 20 centimeters upwards then fold the top part down on top of this.
Cut strands of approx. 150 grams.
Braid 3 strands and then place them in a baking tin (measuring 22 x 9 x 5 centimeters).
Final proof approx. 60 minutes.
Just before baking, brush with egg wash and sprinkle with pearl sugar P3.
Bake approx. 25 minutes at 200°C.