For the swirl bread, first prepare the dampfl: Mix 175 ml of lukewarm milk with 1 tablespoon of sugar and add the yeast, stir until smooth and dust with a little flour.
Cover the dampfl with a tea towel and let it rise in a warm place for about 1 hour. When the dampfl has doubled in volume and cracks, it can be mixed with the remaining ingredients to form a smooth dough. Let the dough rest again.
For the filling, melt 50 g of butter, add 1 tsp of cinnamon and vanilla pulp, wash the berries and chop them if necessary. Roll out the dough into a rectangle and spread the cinnamon mixture on the dough, then spread the fruit on top.
Roll up the dough, cut it in the middle and twist the two strands, then form it into a wreath and place it in a buttered baking dish (or cake pan).
Brush with the beaten egg and bake at 190 °C convection oven for about 20 to 25 minutes.