Haeffekrunz (Hay-Fa-Kruns)
Serves: 6
Gideon Batz
1 January 1970
Based on User reviews:
53
Spice
56
Sweetness
60
Sourness
36
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1 cup
Water (warm)2 cup
Sugar2 tsps
Kosher Salt2 large
Egg (beaten)1.75 cups
Whole Milk (warm)1
Cinnamon2 cups
Raisin (optional)Directions:
1
Dissolve yeast in 1/2 cup warm water
2
Sprinkle a dash of sugar on top to feed it
3
Set aside to proof
4
Meanwhile, in a large bowl, add flour and make a well in the middle
5
On top of the flour, add sugar, salt, butter pieces and lemon zest
6
After yeast is bubbly, pour into the well and sprinkle a little flour on top
7
Add beaten eggs to yeast in center
8
Using a wooden spoon, start stirring in the eggs, adding/pulling in a little bit of flour from the sides
9
When you can't stir it anymore, begin to add the warm milk and keep stirring and adding milk until it's impossible to stir
10
Now, using your hands, keeping adding milk and blending in the flour until the dough is soft and barely tacky but not wet
11
You may or may not use all the milk (depends on the weather)
12
Turn out the dough onto a very lightly floured surface
13
Knead for about 10 to 15 minutes to develop the gluten properly
14
Dough should spring back quickly from touch
15
Put into a lightly oiled bowl, turn once and cover with plastic wrap (touching the dough) and a towel
16
Place in a warm area to rise for at least one hour (should double in bulk)
17
When fully risen, remove and divide dough in two
18
Set one aside under a warm towel
19
With the remaining piece, divide it into three equally-weighted pieces
20
Set two aside
21
Using a heavy rolling pin and your hands, begin to roll the dough into a rectangle
22
(Size doesn't matter, just so long as it isn't longer than a 1/2 sheet pan
23
) It should be very thin
24
Using a pastry brush, coat the whole piece in melted butter
25
Liberally sprinkle on the cinnamon/sugar mixture and spread some raisins (if you want) over the whole piece
26
Carefully roll up the dough lengthwise
27
Pinch the seam together and place on 1/2 sheet pan that is lined with parchment paper
28
Cover with a warm towel
29
Repeat the process with the other two pieces of dough
30
When all three are done, braid the "strands" loosely together
31
Cover with a clean towel and place in a warm place to rise again for at least 30 minutes
32
Repeat the whole process with the other half of your dough batch
33
Paint the braids with the egg wash and bake in a preheated 350 degree oven for approximately 25 to 35 minutes
34
Bread should be deep brown and slightly hollow when tapped
35
Slide the bread on the paper off the pan onto a cooling rack and allow to cool to the touch
36
Remove paper
37
If you want to pack it for a gift, allow it to cool completely
38
Then wrap tightly in good plastic wrap, then in foil
39
Cover with pretty cellophane and tie each end with curling ribbon