Angel’s Braid

Angels Braid
Engelszopf
Lightly sweet and absolutely scrumptious, this wonderful yeast bread is perfect for Christmas brunch or a holiday breakfast.
Servings: 20 slices
Ingredients
  • 1.8 oz golden raisins 50 g
  • 4 tablespoons Kirschwasser distilled German cherry brandy
  • 5 1/3 cups flour 600 g
  • 1 cube fresh yeast or 1 package dry yeast 42 g
  • 1/3 cup brown sugar or turbinado sugar 80 g
  • 4.5 oz each of sour cream and heavy cream 125 g
  • 7 tablespoons unsalted butter 100 g
  • 2 eggs
  • 1.8 oz chopped almonds 50 g
  • 1.8 oz diced candied orange peel 50 g
  • 3 tablespoons unsweetened grated coconut
  • Flour for the work surface
  • 1 egg yolk
  • 1 tablespoon milk
  • 3 tablespoons almond slivers
Instructions
  1. Soak the raisins in Kirschwasser.
  2. Sift the flour into a bowl and make an indentation in the middle. Add the yeast (crumble the fresh yeast) and sprinkle with 1 teaspoon sugar. Combine the sour cream and heavy cream, warm up about 1/4 of the mixture, combine it with the yeast and sprinkle with a bit of flour. Let everything rest at a warm spot for about 30 minutes.
  3. Add the remaining sugar, soft butter and eggs, and knead everything into a dough. Then add the soaked raisins, almonds, candied orange peel and grated coconut, and let everything rest for another 30-60 minutes.
  4. Dust the work surface lightly with flour and knead the dough, and divide it into three parts. Form three logs and braid them together. Cover the braid and let it rest for another 45 minutes.
  5. Preheat the oven to 350°F (180°C)
  6. Mix the egg yolks and milk, spread over the mixture over the braid and sprinkle with the almond slivers. Bake in the hot oven until golden for 30-40 minutes.
Engelszopf
Lightly sweet and absolutely scrumptious, this wonderful yeast bread is perfect for Christmas brunch or a holiday breakfast.
Servings: 20 slices
Ingredients
  • 1.8 oz golden raisins 50 g
  • 4 tablespoons Kirschwasser distilled German cherry brandy
  • 5 1/3 cups flour 600 g
  • 1 cube fresh yeast or 1 package dry yeast 42 g
  • 1/3 cup brown sugar or turbinado sugar 80 g
  • 4.5 oz each of sour cream and heavy cream 125 g
  • 7 tablespoons unsalted butter 100 g
  • 2 eggs
  • 1.8 oz chopped almonds 50 g
  • 1.8 oz diced candied orange peel 50 g
  • 3 tablespoons unsweetened grated coconut
  • Flour for the work surface
  • 1 egg yolk
  • 1 tablespoon milk
  • 3 tablespoons almond slivers
Instructions
  1. Soak the raisins in Kirschwasser.
  2. Sift the flour into a bowl and make an indentation in the middle. Add the yeast (crumble the fresh yeast) and sprinkle with 1 teaspoon sugar. Combine the sour cream and heavy cream, warm up about 1/4 of the mixture, combine it with the yeast and sprinkle with a bit of flour. Let everything rest at a warm spot for about 30 minutes.
  3. Add the remaining sugar, soft butter and eggs, and knead everything into a dough. Then add the soaked raisins, almonds, candied orange peel and grated coconut, and let everything rest for another 30-60 minutes.
  4. Dust the work surface lightly with flour and knead the dough, and divide it into three parts. Form three logs and braid them together. Cover the braid and let it rest for another 45 minutes.
  5. Preheat the oven to 350°F (180°C)
  6. Mix the egg yolks and milk, spread over the mixture over the braid and sprinkle with the almond slivers. Bake in the hot oven until golden for 30-40 minutes.
Angels Braid