Some form of sweet yeast bread, usually with raisins or other fruit, is a holiday tradition in many cultures. For my family, which hails from southern Germany, our tradition for the week of Christmas (and often New Year’s and Easter as well) has always been Hefekranz.
My grandparents, Jacob and Marie Kunstle (née Molinari), emigrated from the village of Pfrondorf, just a few kilometers from the university town of Tübingen, during the 1920’s. Of course, they brought with them a number of recipes and traditions, including Grandma Kunstle’s Hefekranz. Although “Kranz” literally means “wreath” we’ve always made Hefekranz in loaves, either in long bread pans or simply on a baking sheet.
The bread itself is not particularly sweet, so we pack the dough with raisins until they fall out during kneading, notwithstanding which, it’s also a family tradition for my father to say “good, but next year more raisins!” When I was a kid, my mom would also add candied cherry pieces, pushing them into the top of the braids after the last rise (and those were the slices we wanted the most).
But the best part of all was (and is) the powdered sugar frosting, generously drizzled over the top. Along with a chilled half-grapefruit, soft-boiled egg (wachsweich bitte) and strong coffee, Hefekranz is an essential part of the perfect Christmastime breakfast.
DPK
Grandma Kunstle’s Hefekranz
by Marie Molinari Kunstle
Makes 3 braided loaves, or one large wreath.
Notes from Dave:
- Along with (or in addition to) the raisins, you could add just about any kind of dried or candied fruit you like. We recently tried whole dried cherries, which was excellent. This year, we were traditionalists and went with raisins only. (Personally, I prefer golden raisins, but suit yourself).
- This recipe requires 3 rises in a warmed oven (oven should be preheated to lowest setting for a few minutes and then turned off before the dough goes in to rise). Be sure your bread is oiled and covered well during each rise to avoid drying out or sticking.
Ingredients:
- 4 1/2 tsp. (approx.) dry yeast
- 1 1/2 c. milk, warmed but not hot
- 1 1/4 c. sugar
- 8 Tbsp. butter, melted and cooled slightly
- 3 eggs, beaten
- 1 tsp. salt
- 8-10 c. flour
- raisins, approx. 1 1/2 cups
Preparation:
- In a large bowl, or a KitchenAid Mixer with dough hook, add warmed milk and whisk in yeast. Let set for 5 minutes or so, until yeast begins to bubble a bit.
- Add the sugar, butter, and eggs. Gradually add about 2 cups of the flour, then sprinkle in the salt. Add the raisins and continue to add the flour, incorporating until the dough becomes soft and is firm enough to knead (slightly sticky is okay, you want to avoid making this too stiff or it will taste dry once baked).
- Knead on a clean counter-top for several minutes until the dough feels smooth and elastic. In a large bowl, swirl the dough in a little olive oil and cover with plastic wrap.
- Preheat oven to a bread-proofing setting (or as low as it will go… 170 F works) and turn off heat after about 10 minutes. Let covered dough rise in warmed oven until doubled (this can take a couple of hours).
- Punch down, cover, and let rise again (in a re-warmed oven, if it has cooled). This will take a couple more hours.
- Remove dough from bowl, and divide into three equal parts. Divide each section into three more equal parts (to make a braid), shape into long ropes, and braid (right over the center, left over the center!) to make 3 braided loaves on a large baking sheet. If you prefer a ring, just make ropes from the original three sections and make one long braid and connect to make a wreath. Let rise for the third time, covered loosely with platic wrap, in a gently warmed oven.
- Bake between 300 and 325 F for 40-50 minutes until golden and tapping the loaf makes a hollow sound. Depending on your oven, you may need to cover the bread with foil to keep it from browning too much. I find that when the house smells of fragrant baked bread, it’s usually done!
- Let cool on racks, and then frost by melting a few (3 or 4) tablespoons of butter, add a splash of vanilla (not too much, or the frosting will look too dark) and a generous pinch of salt. Whisk in powdered sugar, and thin with a tablespoon or two at a time of milk or half-and-half (a little liquid goes a long way), until you have the desired amount and consistency to drizzle over the Hefekranz.
Yum! Yum! YUMMMMM!!! Now here’s something to bake!
YES!!!! THANK YOU DAVE!!!! We’re gonna make this pronto! Oooh, that looks good! Awesome photo of your grandma.
I am so glad you have kept this rich family tradition going, David! When your children are grown they might not remember what they received for Christmas (or Easter) each year, but they will remember the delicious Hefekranz!
Fantastic! Look at that icing – of course it is a kid’s favorite! And I also LOVE that photo! Thanks so much for sharing!
Mouth-watering and fantastisch!
I am happy that the next generation has seized the holiday moment to continue a special and delicious family tradition!
Okay! Yesterday, I made a half recipe using fruit I had on hand: Dried sour cherries and candied pineapple (no braid, nor did I frost it in my never-ending battle with carbs). This morning, I made some of the BEST fruit-laced toast I’ve ever had! The 1/2 day effort with the 3 risings is definitely worth every minute. Thank you for the recipe.
How precious to have that great old photo. I really like the pic of you pouring on the icing. Thanks for sharing happy memories and traditions.
Danke schon, Dave. I can smell and taste this from forty years ago. The photos are beautiful. I heartily second the comment about the toast, too.
Best, John
Oh Dave…I cannot wait to try this! My family is from Esslingen and I have been wanting a hefekranz recipie that is true to the mold country’. Thank you for sharing!
Can you tell me of the bread is soft and flaky inside (like a zopf) or is the texture more like regular bread?
Thanks again!
Tina
Hi Tina – I’m rolling out the Hefekranz this morning and am finally responding to your question. Hefekranz, I just learned, is indeed a Swabian variant of the Zopf, but has a sweeter dough. Also, I would say this particular recipe is not as eggy as most Zoepfe. Viel Glueck!
Yes my grandfather was a baker when in left Germany and moved to the Midwest and set up his own bakery He would make this bread every Christmas. My dad then continued the tradition. And now I am continuing this tradition. All the relatives and my children get a loaf for Christmas. Only changes we have made , is we add a tablespoon of brandy or cherry snopes. We sprinkles powder sugar instead of putting powder surger icing. Eating some right now. Yum
We loved reading this, Pat! Thanks for sharing… So good to hear of others continuing food traditions from their families. Christmas always makes us so nostalgic for Germany. Fröhliche Weihnachten!
I was just researching the proper spelling of this family holiday staple and came across your post. Funny thing, my grandma, a Kunstle, also emigrated from Pfrondorf, and I when I studied abroad, I got to visit there. After sharing this post with my father, we believe that Jacob is my great, great, (maybe another great) uncle. My grandma is Hedwig, and she traveled here with her brother, Ernie.
Thanks for posting the photo. Made my day.
Bob
Bob, what a very small world… I somehow missed this with Thanksgiving chaos! I’ll be sure to share this with Dave. These names all sound familiar — it’s a small world, and a very small one if you’re related to a Kunstle. Dave just made two loaves of this over the Christmas break. So delicious.