Happy Easter! Just popping in to say Hi, and happy days for those who celebrate and to show off my Osterkranz, which is a sweet, challah-like bread that is perfect for Easter Brunch and coffee time. Hefezopf/kranz (braid/wreath) always remind me of my Oma and Opa…. and he would have been proud at how this one turned out. A little sweet, a little vanilla-y and surprisingly light. This one is sourdough, but if you search on the CSPS site, there is a yeast-based version as well.
Ingredients
4 cups all-purpose flour
1/4 cup granulated sugar
1 teaspoon salt
1/2 cup (113 grams) ripe sourdough starter
1 1/2 cup milk, warmed to between 100-110F
1/4 cup unsalted butter, melted
1 egg, lightly beaten
1 teaspoon vanilla extract
1 1/4 cups golden raisins
For baking
1 egg, beaten with a tablespoon of milk for egg wash
Pearl Sugar (optional)
Sliced almonds (optional)
Directions
Combine flour, salt and sugar in a mixing bowl. Make a well in the middle. Heat milk and butter, combine with your sourdough starter, and pour into the well. Add egg, and vanilla extract to the mixture and mix until fully combined. Turn out onto a well-floured counter and knead until you have cohesive dough. It should be fairly soft and supple. Set aside in a warm, draft free place for a couple of hours in a greased bowl until it has doubled in size.
When the dough has doubled, place on a lightly floured surface .Divide the dough into three pieces and create three long snakes. Braid together, and then create a circle. Beat the egg with the milk for an egg wash and brush the entire wreath. Sprinkle on the slices almond (if using) and pearl sugar. Let proof while the oven heats.
Heat oven to 400F. Once the oven is ready, bake for for 30-35 minutes. Let cool on the baking sheet. Slice and enjoy with a bit of butter, jam or dunk in your coffee (my Oma’s favorite way).
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