Gran'ma's Hefekrantz

Ingredients

• 1 ¹/₂ c. milk
• 6 - 7 c. flour
• ¹/₂ c. + 2 Tb sugar
• 1 package (2 ¹/₄ tsp.) yeast
• ³/₄ c. (1 ¹/₂ sticks) butter
• 2 eggs
• ¹/₂ tsp. salt
• zest of 1 lemon
• 1 Tb butter or oil
• 1 egg yolk
• ¹/₄ c sliced almonds

Directions

In a 1 qt. bowl, combine ¹/₂ c. of the milk, 2 Tb of the sugar and ¹/₂ c. of the flour. Mix until smooth; the mixture should resemble pancake batter. Add the yeast. Cover and allow to sit in a warm place to proof for 10 to 15 minutes. Mixture will foam and resemble a dough.

While the yeast is proofing, measure 4 ¹/₂ c. flour into a large bowl. Add butter in roughly tablespoon-sized pieces. Using the paddle beater, mix on low to medium spead until butter is combined. The butter will coat the flour, delaying gluten formation, and making a richer and softer bread.

Combine remaining sugar, remaining milk, eggs, salt and lemon zest; stir until sugar dissolves.

After the yeast has proofed, make a well in the flour. Pour milk-egg mixture and proofed yeast into the well in the flour. Stir together until a ball of dough forms.

Dust your kneading surface with ¹/₂ c. of the remaining flour. Drop the dough ball onto the kneading surface, and dust with another ¹/₄ c. Keep additional flour on hand for dusting while you knead. Knead dough until a springy ball. The dough should still be somewhat soft, and not very sticky.

Use 1 Tb butter or oil to grease a 3 qt. bowl. Drop dough in bowl and turn to coat with the fat. Cover with a clean dishcloth, place somewhere warm, and allow to rise until doubled in size, about an hour.

When the dough has doubled in size, punch down.

To shape the wreath:Divide into three even pieces. Roll each piece into a rope about 25 to 30 inches long. Lay the ropes side by side; beginning from the middle, braid loosely first to one end of the ropes, then to the other. When the second half of the loaf is braided, you will have to braid backwards. Move braid to a buttered cookie sheet 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. If the braid is tight, it will pull apart while rising and baking, and not look as nice.

Alternately: Form dough into two straight braids. Divide dough in half; divide each half into thirds. Roll each third into 12 to 15 inch ropes, and loosely braid three ropes together, starting in the center. Place braids onto a buttered cookie sheet, with about 4 to 5 inches of space between them.

Cover the shaped dough, place in a warm, draft-free spot, and allow to rise until nearly doubled, about 45 minutes.

Preheat oven to 375 degrees F. (190 degrees C.).

In a small bowl or ramekin, combine egg yolk with 1 Tb or less of water; beat smooth. Brush dough with egg wash, being sure to cover sides of the braid. Press sliced almonds onto each loaf.

Place cookie sheet onto the middle rack, and bake for 45 to 50 minutes.