Unfortunately I forgot to place an inverted, buttered, oven-save cup or small ramekin in the center (as I did here). So it has no hole in the center and it’s not anymore a Kranz. It’s now a sort of a cake.
The good thing is, it’s much more juicier, than the one from last year.
Before serving normally your brush the Kranz with a powdered sugar icing. As I do not like it too sweet, and it has enough sugar in it, I did not glaze it, I did just the egg glazing before baking.
The original recipe (from Betty Bossi) asks for apricot jam. Instead I used sirop d’Ardennes I bought a while ago. I reduced the amount of sugar and hazelnut and replaced the cream by Ricotta.
Filled Easter-Hefekranzcake
Fresh from the oven. Half of the cake I have frozen. For 2 people this is too much.
400 g flour
80 g melted butter
20 g fresh yeast
125-150 g lukewarm milk
80 g sugar
1/4 ts salt
1 egg
filling
200 g finely ground hazelnuts
65 g sugar
1 apple, finely grated
1 egg
100 g Ricotta
6 tb sirop d’ardennes or apricot jam
glazing
1 egg
sugar icing/glaze
5 tb powdered sugar
1 tb water
Dissolve yeast and 1 ts sugar in 50 g lukewarm milk. Let sit this mixture for about 5-10 minutes. Add dissolved yeast and the remaining ingredients (sugar, egg, salt, cooled down melted butter, milk) and knead well, either manually or with your kitchen machine until dough can be easily removed from the bowl (non-sticky). Cover bowl with a plastic wrap and let dough rise in warm place for at least 2 hours (size of dough should almost double).
To shape the wreath: Divide dough into three even pieces. Roll each piece into a rectangle. First Spread on every rectangle 2 tb sirop d’Ardennes then spread the filling.
Roll up the rectangles and braid. Move braid to a buttered baking ring and form into a circle. If the circle has little room in the center, place an inverted, buttered, oven-save tea cup or small ramekin in the center.
Cover and let rise again 30 minutes. Paint with egg. Bake in the preheated oven at 200C for 50 minutes. Remove baking ring after 20 minutes.
I don’t like a dark crust, so I covered the wreath the last 20 minutes with aluminum foil.
The next morning: Delicious breakfast!
More recipes and entries in English.
aha, apfel in der fuellung ist der trick! werd ich ausprobieren, sieht grossatig aus.
this looks delicious – it might be just what i’ll make this year to overcome my phobia of yeast doughs. might place a hard-boiled dyed egg in the middle like my gran used to… thanks for your contribution to WTSIM!!
Leeecker!
Dein gefüllter Hefekranz sieht spitze aus!
REPLY:
Der Teig ist auch gehaltvoller als der vom letzten Jahr. Da habe ich einen „normalen“ Zopfteig gemacht, das heisst dieser hier beinhaltet mehr Butter und auch etwas mehr Ei.
Dein Zopf zieht superlecker aus! Apfel in der Nußfüllung kannte ich, aber das mit dem Ricotta werde ich testen.
REPLY:
Kann ich nur empfehlen. Wie gesagt, im Originalrezept wird Rahm in die Füllung getan. Da ich aber noch eine angebrochene Schale Ricotta im Kühlschrank hatte, wurde der Rahm kurzerhand ersetzt.
Hab´den Kranz heute nachgebacken! Statt Ricotta nahm ich Mascarpone, ist sehr lecker geworden! Freu´mich schon auf´s Frühstück!
This one surely looks like a little piece of art in its little little world.
This looks stunningly beautiful. I love the filling.
REPLY:
Wow, bist du schnell! Und hat er dir geschmeckt?
Hmmmm lecker, lecker, lecker, ….bekomme ich ein Stück. [Sonntag fliege ich nach Deutschland ich frage ‚mal den Piloten ob er mich bei dir rauslässt ;-)]
REPLY:
Er war sehr lecker, und durch den Apfel sehr saftig!
I made my first Hefekranz for this Easter and my inlaws (who are form Berlin) just loved it! Thank you so much for putting this recipe in English.
I took the liberty of adding two spoons of cognac to the appricot jam. Hmmm…
REPLY:
Thank you for the feedback. I’m happy you and your inlaws liked the Hefekranz.