RUB the curd through a sieve. Mix with egg, sugar and salt.
Add warm milk and melted butter and mix.
Combine 370 g of flour with yeast.
Parts to add to the liquid ingredients. Add the remaining 50 g of flour in parts (you may need more or less, depending on the flour and the humidity of the cottage cheese).
Knead the non-sticky dough. Leave for 1 hour in a warm place.
Knead the dough that came up. Roll out a rectangle about 5 mm thick.
Brush with melted butter and sprinkle with crushed chocolate and cinnamon.
Roll it up. Pinch the ends and edge of the dough.
Cut along the roll in half.
Twist the halves of the roll into a bundle so that the cut places are at the top.
Form a wreath, place it in a shape with a recess in the center.
Leave to approach for 15 minutes. If desired, grease the top with egg.
Bake at 180 degrees for 30 minutes.