Since we bake the loop like this, it doesn’t pop out during baking, I often hear that it has to be stabbed, and I don’t think it should be, because then it’s going to pop, the detailed description of it in the comment

continue to fry it like this until it is nice golden brown

There won’t be. The baking time depends on how many loops we bake at the same time and of course every oven is different.

When one side was browned, I turned it over to make it even everywhere. The end result? Beautiful, in one left with a loop with a crispy exterior and a juicy interior. With this method, it never pops out for me, even if I bake a fresh, homemade loop.