Hefekranz Yeast Wreath
Celebrate the art of traditional baking with this show-stopping Hefekranz Yeast Wreath, a classic German braided bread that’s as delicious as it is beautiful. This sweet, airy treat features a pillowy dough enriched with butter, egg yolks, and a hint of vanilla, creating a melt-in-your-mouth texture. Optionally studded with raisins and topped with a glossy egg wash, slivered almonds, and pearl sugar, the Hefekranz is perfect for festive occasions like Easter or Christmas. Masterfully braided and baked to a golden perfection, this wreath makes an impressive centerpiece for any table. With its irresistible aroma and soft, fluffy crumb, it’s guaranteed to be a crowd-pleaser. Whether enjoyed with coffee, tea, or on its own, this timeless recipe brings a touch of warmth and tradition to your baking repertoire.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 60 grams Granulated sugar
- 80 grams Unsalted butter
- 250 ml Whole milk
- 7 grams Dry yeast
- 1 teaspoon Salt
- 1 teaspoon Vanilla extract
- 2 pieces Egg yolks (for dough)
- 50 grams Raisins (optional)
- 1 piece Egg yolk (for glaze)
- 1 tablespoon Water
- 30 grams Slivered almonds (optional, for garnish)
- 2 tablespoons Pearl sugar (optional, for garnish)
Instructions
In a small saucepan, gently heat the milk until warm but not hot (around 37°C or 98°F). Add 1 tablespoon of sugar and the dry yeast, stir, and let it sit for 5-10 minutes until foamy.
In a large mixing bowl, combine the all-purpose flour, remaining sugar, and salt. Mix well.
Add the yeast mixture, egg yolks, vanilla extract, and melted butter to the dry ingredients. If using raisins, fold them in now.
Knead the dough by hand or using a stand mixer with a dough hook for 8-10 minutes, until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1-1.5 hours, or until it has doubled in size.
Once risen, punch down the dough and divide it into three equal portions. Roll each portion into a long rope (about 40cm/16 inches).
Braid the three ropes together, then shape the braid into a circle to form a wreath. Pinch the ends together to seal.
Place the wreath on a baking sheet lined with parchment paper. Cover loosely with a towel and let it rise for 30 minutes.
Preheat the oven to 180°C (350°F).
In a small bowl, whisk together the remaining egg yolk and water. Brush the glaze over the wreath.
Sprinkle the wreath with slivered almonds and pearl sugar if desired.
Bake in the preheated oven for 25-30 minutes, or until golden brown and cooked through. Let the Hefekranz cool on a wire rack.
Serve warm or at room temperature. Enjoy your festive Hefekranz!
Nutrition Facts
Calories |
3412 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.8 g | 142% | |
| Saturated Fat | 51.7 g | 258% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 760 mg | 253% | |
| Sodium | 2520 mg | 110% | |
| Total Carbohydrate | 529.9 g | 193% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 130.3 g | ||
| Protein | 79.4 g | 159% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 551 mg | 42% | |
| Iron | 26.8 mg | 149% | |
| Potassium | 1713 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
