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Delicious ring-shaped Christmas bread with white glaze, red cherries, almonds, and a cherry filling, highlighting a festive christmas bread recipe.

Braided Christmas Bread (Hefekranz)

This festive Braided Christmas Bread, also known as Hefekranz, is a delightful sweet bread perfect for the holidays, featuring a soft texture, lemon zest, and optional golden raisins, all baked to a golden brown.
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Prep Time 50 minutes
Cook Time 45 minutes
Total Time 5 hours 5 minutes
Servings: 12 servings
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Dough
  • 2 large eggs
  • 1 1/2 cups lukewarm water (340g)
  • 1/4 cup granulated sugar (50g)
  • 1 tablespoon active dry yeast or instant yeast
  • 1/2 cup King Arthur Baker's Special Dry Milk or nonfat dry milk (56g)
  • 5 to 6 cups King Arthur Unbleached All-Purpose Flour (600g to 720g)
  • 2 teaspoons table salt (12g)
  • 8 tablespoons unsalted butter, at room temperature (113g)
  • zest of 1 lemon
  • 1/2 to 1 cup golden raisins (85g to 170g), optional
Glaze and Garnish
  • 1 large egg beaten with 1 tablespoon (14g) water, to glaze
  • sliced almonds for garnish

Equipment

  • large bowl
  • electric mixer (optional)
  • work surface
  • baking sheet
  • digital thermometer
  • rack

Method
 

Preparation
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Before baking, brush the wreath with egg wash and sprinkle generously with sliced almonds.
Baking
  1. 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.
  2. Remove from the oven, cool on a rack, and store well-wrapped at room temperature for several days or freeze for longer storage.

Notes

The dough requires several rising periods, so plan accordingly for the total time. Ensure to let the dough rest if it resists shaping. Store the finished bread well-wrapped at room temperature or freeze for longer enjoyment.