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Hefekranz

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Hefekranz Recipe Hefekranz Recipe

This mildly candy yeast bread, formed into a sexy braided wreath, is a beautiful solution to rejoice Christmas. Native to Switzerland, it is normally scented with lemon and studded with golden raisins. If you might be no longer keen on raisins be happy to depart them out (or replace any other dried fruit); however we do just like the hobby and added taste fruit provides.

At a look

Prep
Bake
Total
Yield
1 loaf, about 16 servings

Ingredients

  • 2 massive eggs
  • 1 1/2 cups lukewarm water
  • 1/four cup sugar
  • 1 tablespoon energetic dry yeast or immediate yeast
  • 1/2 cup Baker’s Special Dry Milk or nonfat dry milk
  • five to six cups King Arthur Unbleached All-Purpose Flour
  • 1/2 cup (eight tablespoons) butter, at room temperature
  • 2 teaspoons salt
  • grated rind (zest) of one lemon
  • 1/2 to at least one cup golden raisins, non-compulsory
  • 1 massive egg crushed with 1 tablespoon of water, to glaze
  • sliced almonds, for garnish

  • 2 massive eggs
  • 12 oz. lukewarm water
  • 1 three/four oz. sugar
  • 1 tablespoon energetic dry yeast or immediate yeast
  • 2 1/2 oz. Baker’s Soecial Dry Milk or nonfat dry milk
  • 21 1/four oz. to 25 1/2 oz. King Arthur Unbleached All-Purpose Flour
  • four oz. butter, at room temperature
  • 2 teaspoons salt
  • grated rind (zest) of one lemon
  • three to six oz. golden raisins, non-compulsory
  • 1 massive egg crushed with 1/2 ounce water, to glaze
  • sliced almonds, for garnish

  • 2 massive eggs
  • 340g lukewarm water
  • 50g sugar
  • 1 tablespoon energetic dry yeast or immediate yeast
  • 71g Baker’s Soecial Dry Milk or nonfat dry milk
  • 602g to 723g King Arthur Unbleached All-Purpose Flour
  • 113g butter, at room temperature
  • 2 teaspoons salt
  • grated rind (zest) of one lemon
  • 85g to 170g golden raisins, non-compulsory
  • 1 massive egg crushed with 14g water, to glaze
  • sliced almonds, for garnish

Instructions

  1. In a big bowl, mix the eggs, water, sugar, yeast, dry milk, and three cups of the flour. Let the mix relaxation for 15 to 20 mins; this provides the yeast an opportunity to get going.
  2. Add the salt, butter, lemon rind, raisins and a couple of extra cups of the flour, stirring till the dough starts to tug clear of the perimeters of the bowl.
  3. Knead the mix, including sufficient further flour to make a cushy, easy dough. If you might be kneading by way of hand, this may occasionally take about 10 to 15 mins. If you might be the use of an electrical mixer, about 7 mins at medium velocity is enough.
  4. Place the dough in a calmly greased bowl, quilt it, and let it upward thrust for roughly 1 hour, or till it is noticeably puffy. Gently deflate the dough, flip it over, and let it upward thrust for an extra hour.
  5. Transfer the dough to a calmly oiled paintings floor, and divide it into 3 items. Shape every piece into a coarse log; then roll every log to make lengthy ropes about 1″ in diameter. The dough will need to shrink; when this occurs, merely let it relaxation for 10 mins, coated, then roll it some extra.
  6. Braid the ropes in combination gently and shape a circle by way of weaving the 2 ends in combination in addition to you’ll be able to. Place the wreath on a big, well-greased baking sheet and let it upward thrust, calmly coated, for 45 mins to an hour, till it is noticeably puffy regardless that no longer essentially doubled in bulk.
  7. Just ahead of you set it to your oven, brush the outside of the wreath with the egg and water, and sprinkle on a beneficiant handful of sliced almonds.
  8. Place the wreath in a chilly oven, flip the temperature to 400°F for 15 mins, then scale back the warmth to 350°F and bake for an extra 25 to 30 mins, till the loaf is golden brown and a virtual thermometer inserted into the middle registers a minimum of 190°F.
  9. Remove the wreath from the oven, and switch it to a rack to chill. Store at room temperature, nicely wrapped, for a number of days; freeze for longer garage.
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