Welcome to Sweet Emily, where we make baking simple and fun! Today, we are excited to share this beautiful christmas bread (Hefekranz) recipe. This stunning sweet, braided, and wreath-shaped bread is known as Hefekranz in its European origins. It is a true showstopper for your holiday table. This recipe brings a touch of festive elegance to any celebration.
Why You’ll Love This Christmas Bread
- Perfect for Holiday Entertaining: Impress your guests with a stunning centerpiece.
- Visually Stunning Presentation: The intricate braid makes this bread an edible work of art.
- Deliciously Sweet and Tender: Enjoy a soft, rich texture with just the right amount of sweetness.
- Wonderful Aroma: Fill your home with the inviting scent of fresh-baked holiday goodness.
- Cherished Tradition: Embrace a beloved European holiday custom with this delightful bake. Make this Christmas bread a cherished tradition in your home.
Ingredients
- 2 large eggs
- 1 1/2 cups (340g) lukewarm water
- 1/4 cup (50g) granulated sugar
- 1 tablespoon active dry yeast or instant yeast
- 1/2 cup (56g) King Arthur Baker’s Special Dry Milk or nonfat dry milk
- 5 to 6 cups (600g to 720g) King Arthur Unbleached All-Purpose Flour
- 2 teaspoons (12g) table salt
- 8 tablespoons (113g) unsalted butter, at room temperature
- Zest of 1 lemon
- 1/2 to 1 cup (85g to 170g) golden raisins, optional
- 1 large egg beaten with 1 tablespoon (14g) water, to glaze
- Sliced almonds, for garnish
Notes & Substitutions
This delightful christmas bread recipe calls for simple, wholesome ingredients. Eggs enrich the dough, adding tenderness and flavor. For yeast, use instant if you want to skip activation; active dry requires a short rest. Dry milk powder enhances texture and allows for a longer shelf life; substitute with regular milk (reducing water accordingly) or omit, though results may vary. King Arthur Unbleached All-Purpose Flour provides the best structure. Adjust flour as needed; dough consistency changes with humidity. Use room temperature unsalted butter for easy incorporation. Lemon zest brightens the flavor; orange zest or vanilla extract also work well. Golden raisins are optional; cranberries or dried cherries are lovely alternatives. For the glaze, feel free to use coarse sugar or other nuts instead of almonds.
Equipment
Gathering your tools makes baking stress-free. You will need large mixing bowls to accommodate the dough as it rises. An electric mixer, either stand or hand-held, simplifies the kneading process. Essential measuring cups and spoons ensure precise ingredient amounts. A sturdy baking sheet is needed for baking the wreath. Finally, a digital thermometer is crucial for checking the bread’s internal temperature and ensuring perfect doneness. A wire rack is perfect for cooling.
Instructions
Let’s dive into making your delicious christmas bread recipe! Follow these steps for a beautiful, braided loaf.
- Activate Yeast & Hydrate: In a large bowl, combine the eggs, lukewarm water, granulated sugar, yeast, dry milk, and 3 cups of the flour. Stir it all together. Let this mixture rest for 15 to 20 minutes; this crucial step gives the yeast time to activate and foam up.
- Combine Ingredients: Add the salt, room temperature butter, lemon zest, and the remaining 2 cups of flour. If using, mix in the golden raisins now. Stir everything until the dough starts to pull away from the sides of your bowl, forming a shaggy mass.
- Knead Dough: Transfer the dough to a lightly floured surface. Knead it by hand for 10 to 15 minutes, or use an electric mixer with a dough hook on medium speed for about 7 minutes. Add extra flour sparingly, just enough to make a soft, smooth, and elastic dough that is no longer sticky.
- First Rise (Bulk Fermentation): Lightly grease a clean large bowl. Place the kneaded dough inside, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm spot for about 1 hour, or until it is noticeably puffy. Gently deflate the dough by pressing it down, then turn it over. Cover it again and let it rise for an additional hour. This second rise develops more flavor and elasticity.
- Shape Ropes: Transfer the risen dough to a lightly oiled work surface. Divide the dough evenly into three pieces. Gently shape each piece into a rough log. Then, roll each log to create long, even ropes, aiming for approximately 34 inches in length. If the dough resists stretching and shrinks back, cover it and let it rest for 10 minutes before continuing to roll. This helps the gluten relax.
- Braid Wreath: Arrange the three ropes side-by-side. Gently braid them together, being careful not to pull too tightly. Once braided, form the braided rope into a circular wreath. Weave the two ends together as seamlessly as you can to secure the circle.
- Second Proof (Final Rise): Carefully transfer the braided wreath to a large, well-greased baking sheet. Cover the wreath lightly with plastic wrap or a towel. Let it rise in a warm place for 45 minutes to an hour, or until it looks noticeably puffy. It may not double in bulk during this stage.
- Prepare for Baking: Just before baking, whisk the remaining large egg with 1 tablespoon of water to create an egg wash. Gently brush the entire surface of the risen wreath with this egg glaze. Generously sprinkle sliced almonds over the top for a beautiful, crunchy finish.
- Bake Bread: Place the baking sheet with the wreath into a cold oven. Set the oven temperature to 400°F (200°C) and turn it on. After 15 minutes of baking, reduce the oven temperature to 350°F (175°C). Continue to bake for another 25 to 30 minutes.
- Check Doneness: Bake until the Christmas bread is a rich golden brown color. To ensure it’s fully cooked, insert a digital thermometer into the center of the loaf. It should register at least 190°F (88°C).
- Cool & Serve: Remove the baked wreath from the oven. Immediately transfer it from the baking sheet to a wire rack. Let it cool completely before slicing and serving to allow the internal structure to set.
Pro Tips & Troubleshooting
Mastering this Christmas bread is simple with a few key insights. If your dough feels too sticky, add flour one tablespoon at a time; if too dry, add water in teaspoons. Proper proofing means the dough is puffy and springs back slowly when poked. Over-proofing leads to a collapsed loaf, while under-proofing creates dense bread. Starting in a cold oven helps the bread rise more evenly, preventing a too-dark crust before the inside is cooked. Enhance your loaf’s flavor by adding candied cherries or orange peel after baking, pressed gently into the warm bread. For extra sweetness, make a simple glaze: whisk powdered sugar with a little milk or lemon juice, then drizzle over the cooled loaf. Ensure your Christmas bread is light and airy by not overworking the dough during kneading. Dense texture often comes from too much flour or insufficient kneading.
Serving, Storage & Variations
This delicious Christmas bread pairs perfectly with a warm cup of coffee, tea, or hot cocoa. It’s also wonderful as a holiday breakfast or brunch centerpiece, served simply with butter or jam. You can store your braided bread at room temperature, well-wrapped, for several days. For longer storage, freeze the cooled loaf whole or in slices for up to a month. Thaw at room temperature.
Flavor Variations:
- Dried Fruits: Substitute golden raisins with dried cranberries, currants, or chopped apricots for different tastes.
- Nuts: Besides almonds, try chopped pecans, walnuts, or hazelnuts for added crunch and flavor.
- Spices: Infuse warmth by adding 1 teaspoon of ground cinnamon, cardamom, nutmeg, or a combination to the dough. A little extra orange zest also works well.
- Toppings: Beyond almonds, consider a simple powdered sugar glaze, a lemon glaze, or a streusel topping before baking for a different finish.
Nutrition Information
This Christmas bread provides a wonderful festive treat. As a rich, sweet bread, it offers carbohydrates for energy and some protein. The butter and eggs contribute healthy fats and vitamins. Please note that exact nutritional values can vary based on specific ingredient brands and portion sizes. This table provides an estimate per serving, assuming 12 servings per loaf.
| Nutrient | Amount Per Serving (Estimate) |
|---|---|
| Calories | 350 kcal |
| Total Fat | 12g |
| Saturated Fat | 6g |
| Cholesterol | 60mg |
| Sodium | 200mg |
| Total Carbs | 50g |
| Dietary Fiber | 2g |
| Total Sugars | 15g |
| Protein | 8g |
Disclaimer: Nutritional information is an estimate based on ingredients and preparation. Individual results may vary.
FAQ
What is Hefekranz?
Hefekranz is a traditional German and Swiss sweet yeast bread, often braided into a wreath shape. It is typically enjoyed during holidays like Christmas or Easter.
Can I make this christmas bread recipe ahead of time?
Absolutely! You can prepare the dough through its first rise, then punch it down and refrigerate it overnight. Or, bake it completely, then freeze the cooled loaf for up to a month.
How do I know when the dough has risen enough?
The dough should look noticeably puffy and lighter. Gently poke it with a floured finger; if the indentation slowly springs back halfway, it’s ready.
What if my bread comes out too dense?
Dense bread is often caused by adding too much flour or not kneading the dough enough. Ensure your dough is soft and elastic, not stiff, before its first rise.
Can I skip the dry milk?
Yes, you can omit the dry milk, but it contributes to a softer texture and better keeping qualities. You might notice a slight difference in the final bread.
What’s the best way to braid a three-strand loaf?
Lay three ropes parallel. Take the rightmost rope, cross it over the middle one. Then, take the leftmost rope and cross it over the new middle one. Repeat, always bringing the outside rope over the middle.
Conclusion
Embrace the joy of baking this festive christmas bread recipe and share it with loved ones. Its tender crumb, subtle sweetness, and beautiful braided form make it an unforgettable treat. This traditional Hefekranz offers more than just delicious flavor; it brings warmth and cheer to your holiday season. Make this Christmas bread a treasured new tradition in your home, filling it with wonderful aromas and memories for years to come.
Braided Christmas Bread (Hefekranz)
Ingredients
Equipment
Method
- In a large bowl, combine eggs, water, sugar, yeast, dry milk, and 3 cups of flour, then let the mixture rest for 15 to 20 minutes to activate the yeast.
- Add salt, butter, lemon zest, optional raisins, and 2 additional cups of flour, stirring until the dough starts to pull away from the bowl's sides.
- Knead the dough, gradually adding more flour until it is soft and smooth, which takes 10-15 minutes by hand or 7 minutes with an electric mixer.
- Place the dough in a lightly greased bowl, cover, and let it rise for about 1 hour until puffy; then gently deflate, turn, and let it rise for another hour.
- Transfer the dough to an oiled surface, divide into three pieces, and roll each into a 34-inch rope, allowing it to rest if it shrinks.
- Gently braid the ropes, form a circle by joining the ends, then place on a greased baking sheet and let rise, covered, for 45-60 minutes until puffy.
- Before baking, brush the wreath with egg wash and sprinkle generously with sliced almonds.
- Place the wreath in a cold oven, set to 400°F, and bake for 15 minutes; then reduce heat to 350°F and bake for an additional 25-30 minutes until golden brown and a thermometer reads 190°F.
- Remove from the oven, cool on a rack, and store well-wrapped at room temperature for several days or freeze for longer storage.
Notes
Emily Thompson is a home cook and food enthusiast who believes that great meals bring families together. She loves exploring creative twists on classic American comfort food, always testing new ideas in her kitchen. Emily is passionate about sharing simple, practical recipes and time-saving tips to help busy people enjoy cooking at home. Her approachable style makes every dish accessible, delicious, and perfect for those seeking inspiration for everyday meals and special occasions. Find Emily’s latest creations and kitchen wisdom on yumeasymeals.com.
