German Hefekranz Recipe

Ingredients

• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 100g (1/2 cup) granulated sugar 100g (1/2 cup) granulated sugar
• 10g (2 1/4 tsp) active dry yeast 10g (2 1/4 tsp) active dry yeast
• 250ml (1 cup) warm milk 250ml (1 cup) warm milk
• 100g (7 tbsp) unsalted butter, melted 100g (7 tbsp) unsalted butter, melted
• 2 large eggs 2 large eggs
• 1 tsp vanilla extract 1 tsp vanilla extract
• 1/2 tsp salt 1/2 tsp salt
• 100g (3/4 cup) almond slivers 100g (3/4 cup) almond slivers
• For the glaze: For the glaze:
• 100g (1 cup) powdered sugar 100g (1 cup) powdered sugar
• 2-3 tbsp milk 2-3 tbsp milk

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 12g, 6g
• Carbohydrates (total, sugars): 60g, 20g
• Protein: 8g
• Fiber: 2g
• Salt: 0.3g

Preparation

1. 1.
   In a small bowl, dissolve the yeast in warm milk and let it sit for 5 minutes until frothy.
2. 2.
   In a large mixing bowl, combine the flour, sugar, melted butter, eggs, vanilla extract, and salt. Mix well.
3. 3.
   Add the yeast mixture to the flour mixture and knead until a smooth dough forms.
4. 4.
   Cover the dough with a clean kitchen towel and let it rise in a warm place for about 1 hour, or until doubled in size.
5. 5.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
6. 6.
   Punch down the dough and divide it into three equal parts. Roll each part into a long rope.
7. 7.
   Braid the three ropes together, forming a wreath shape. Place the wreath on the prepared baking sheet.
8. 8.
   Cover the wreath with a kitchen towel and let it rise for another 30 minutes.
9. 9.
   Brush the wreath with milk and sprinkle almond slivers on top.
10. 10.
    Bake in the preheated oven for 25-30 minutes, or until golden brown.
11. 11.
    In the meantime, prepare the glaze by whisking together powdered sugar and milk until smooth.
12. 12.
    Once the Hefekranz is baked, remove it from the oven and let it cool for a few minutes. Drizzle the glaze over the wreath.
13. 13.
    Serve the Hefekranz warm or at room temperature.

Treat your ingredients with care...

• Almond slivers — Toast the almond slivers in a dry skillet over medium heat until golden brown for enhanced flavor and crunchiness.

Tips & Tricks

• Make sure the yeast is fresh and active to ensure a good rise.
• Allow enough time for the dough to rise properly, as this is crucial for a light and fluffy Hefekranz.
• For a variation, you can add raisins or other dried fruits to the dough before braiding.
• If you prefer a sweeter glaze, you can add a few drops of almond extract or lemon juice to the powdered sugar and milk mixture.
• Serve the Hefekranz with a dollop of whipped cream or a side of fruit compote for an extra touch of indulgence.

Serving advice

Slice the Hefekranz into individual portions and serve it on a platter or cake stand. It is best enjoyed warm or at room temperature.

Presentation advice

To enhance the presentation, sprinkle some powdered sugar over the Hefekranz just before serving. This will add a touch of elegance and make it even more visually appealing.