Hefekranz

Hefekranz is a wondefully light and sweet german bread that's often made on festive holidays, like easter or christmas. The bread is made with a simple wheat dough and the sweetness comes from the raisins and dried cherries and that are embedded into the dough. It has a very light crust and can be braided or made into a wreath, and with strong black coffee and an egg, makes for a great breakfast.

Ingredients

• 3 cups white bread flour
• 1 cup milk, warm
• 4 tsp sugar
• 3 eggs, beaten
• 1 tsp salt, and a pinch to sprinkle over
• 1 tbsp dry yeast
• 10-15 raisins

Method

1. Mix the milk, yeast and 2 tsp sugar together and leave aside to turn frothy.
2. Add the frothy mixture to the flour, and add the remaining sugar, raisins and the eggs, with the tsp of salt. Keep a little of the egg aside for an eggy-wash.
3. Make a soft dough and leave aside in a warm place for an hour to proof.
4. Once the dough doubles in size, split into 3 equal parts, and roll out into three equally long ropes and braid them together. If you want to shape it into a wreath, gently turn the braid and attach the ends together.
5. Leave aside for a further 1 hour to proof, and double in size. 
6. Pre-heat an oven to 160 degrees C/gas mark 5-6.
7. Once the dough has doubled, brush the top with the beaten egg left aside and sprinkle a pinch of salt over. Push any stray raisins back into the bread and place it in the pre-heated oven. 
8. Bake for 30-40 minutes, until the bread has a light golden crust and is cooked through. 
9. Let it cool, and then slice or tear into chunks to serve. This can be served up as it is, with a soft-boiled egg and coffee, or with a sugar frosting made with powdered sugar, butter and vanilla for a little extra-sweetness.