Herfenkranz (Yeast Wreath) - The Baking Sheet from King Arthur Flour

This recipe came from the Holiday 2008 Baking Sheet from King Arthur.  This is a German recipe that has been handed down and shared by friends for Christmas bread.

Here are Mom’s thoughts…

If you are going to make this make one not two.  It was very easy to make but I didn’t think there really wasn’t enough dough to make two nicely shaped wreaths.  I followed the instructions and baked it to 190°F.  The internal temperature was too much for the bread.  It was very very dry.  I’m sorry to say that I don’t think I would make this one again.  I was disappointed.  Mom’s Test Kitchen had a thumbs down…. sorry!  But here’s the recipe anyway….

Dough

1 large egg

Warm water to make 1 cup

2 tablespoons granulated sugar

1-tablespoon active dry yeast

½ cup non-fat dry milk

1 ½ - 3 cups all purpose flour

½ teaspoon salt

½ cup unsalted butter, room temperature

2 teaspoons grated lemon zest 1 cup golden raisins, packed

1 egg, beaten for wash

Almond Glaze

1 ½ cups confectioner’s sugar

3-4 tablespoons heavy cream

1/8 teaspoon almond extract

¼ teaspoon vanilla extract

Garnish

Toasted sliced almonds

Candied cherries

For the dough

Break egg into a 1-cup measure and fill the balance with water.  Pour into large bowl and add sugar, yeast, dry milk and one cup of flour.  Cover and let this mixture bubbles and expand for 15-20 minutes

After first rest, stir in the butter, salt, lemon zest, raisins and 1 cup more of flour.  Stir until dough pulls away from the sides of bowl.  Put the remaining flour on a kneading surface.  Turn dough out and knead for 3-4 minutes.  Let rest.

 Grease or butter a large bowl.  Knead dough for another 3-4 minutes.  Turn dough back into bowl making sure it is coated all around with grease.  Cover and let dough rise until it has doubled.

Deflate dough, knead it once or twice, let rice again until doubled, deflate and divide it in half. 

Make the wreaths

Divide each dough section into three pieces.  Roll each piece out into a strand 18-22 inches long.  Braid these and place on a greased baking sheet.  Pinch ends together.  Grease a heatproof custard cup and turn it upside down in center of wreath to help it keep shape.

Preheat oven to 350°F.  Let unbaked wreath rise covered with a damp cloth for 45 minutes. 

Bake wreath for 25-27 minutes until the bread is golden brown and the center reads 190°F on and instant read thermometer.  Remove and cool on rack. 

Mix together the glaze ingredients pipe or spread on cooled wreath and sprinkle almonds over top.  Store in an airtight container until ready to eat. 

Recipe featured in the Holiday 2008 King Arthur Baking Sheet