Hefekranz Yeast Wreath Food

HEFEKRANZ (YEAST WREATH)

Hefekranz (Yeast Wreath) image

This recipe is from the King Arthur Flour website, one of my all time favorites. I've changed it a bit to make it more authentically German. It is a traditional Christmas bread.

Provided by pammyowl

Categories Grains

Time 4h15m

Yield 1 loaf

Number Of Ingredients 11

Ingredients

2 eggs
2 cups milk, scalded, then cooled (should amount to a total of two cups when cooled)
1/4 cup sugar
1 tablespoon active dry yeast
5 -6 cups unbleached all-purpose flour
1/2 cup butter, at room temperature
1 teaspoon salt
1 lemon, zest of
1/2-1 cup golden raisin
1 egg, beaten with 1 tablespoon water
sliced almonds

Steps:

Break the eggs into a 2 cup measuring cup. Add cooled milk to equal 2 cups liquid. Beat in the sugar, yeast and 3 cups of the flour. Let rest for 20 minutes.
Stir in the salt, butter, lemon zest, raisins and 2 cups flour. Stir until the dough begins to pull away from the sides of the bowl. Turn out of the bowl and knead,using the last cup of flour if needed, to make a smooth , elastic dough. (You can do the whole process in a stand mixer, too!) . Halfway through, let the dough rest while you lightly oil a bowl. Bread dough loves a short rest! Return, knead again until you have a smooth elastic dough. Place in the bowl let rise until doubled, punch down, let rise again. Dough is ready when you poke your finger in and indent remains.
Turn it out onto a table divide into 3 equal pieces (I use a scale). Roll into ropes an inch in diameter, letting the dough relax if you need to, to relax the gluten. Braid and form a wreath, tucking the ends into each other as best you can. Place on a greased baking sheet cover with a damp cloth or lightly greased cling film let rise for 45 minutes. Glaze with the egg wash and sprinkle the almonds over top a generous amount. Put in a cold oven turn oven to 400 degrees for 15 minutes, turn oven down to 350 and bake for an additional 25-30 minutes. Remove, cool and serve or store until you are ready for this wonderful bread.

Nutrition Facts : Calories 4083.9, Fat 131.7, SaturatedFat 75.3, Cholesterol 870.4, Sodium 3617, Carbohydrate 618.8, Fiber 24.6, Sugar 96.6, Protein 108.3

FESTIVE HAM AND CHEESE WREATH

Festive Ham and Cheese Wreath image

Make and share this Festive Ham and Cheese Wreath recipe from Food.com.

Provided by lazy gourmet

Categories Breads

Time 1h10m

Yield 40 appetizers, 40 serving(s)

Number Of Ingredients 8

Ingredients

2 cups finely shredded swiss cheese
1 1/2 cups chopped cooked ham
1/4 cup sliced green onion
2 tablespoons honey mustard
2 (12 ounce) tubes refrigerated biscuit dough
1 egg, beaten
1 tablespoon sesame seeds or 1 tablespoon poppy seed
2 tablespoons diced red and green bell peppers (optional)

Steps:

Heat oven to 375°F Spray large cookie sheet with nonstick spray. In large bowl, combine cheese, ham, onions and mustard; mix well.
Separate one can of dough into 10 biscuits; leave second can in the refrigerator. Separate each biscuit into two layers. Press each biscuit layer to form 3 1/2 inch round.
Place one rounded tablespoon cheese mixture on each dough round. Wrap dough around cheese mixture, pinching edges to seal. Repeat with remaining can of dough and cheese mixture.
Arrange 8 balls seems side down and sides almost touching, to form ring on sprayed cookie sheet, leaving a 3 inch hole in the center. Arrange 14 balls, sides almost touching, around outside of first ring. Arrange remaining 18 balls around outside of second ring. Brush with beaten egg. Sprinkle with sesame or poppy seed.
Bake at 375F for 18 to 25 minutes or until golden brown. Carefully slide wreath on serving platter and sprinkle with diced bell peper. Serve warm.

Nutrition Facts : Calories 94, Fat 5, SaturatedFat 1.9, Cholesterol 14.6, Sodium 192.3, Carbohydrate 8, Fiber 0.2, Sugar 1.5, Protein 4.2

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