Hefekranz or Hefezopf (the Letter. Mayan Wreath or Mayan Tile) is an insidious temptation common in southern Germany, Switzerland, Austria and South Tyrol.
It is prepared from dough with yeast, milk, eggs and butter with often added raisins and almonds. Both types are traditionally made from three braided strips of dough, but while Hefezopf is shaped like a loaf, Hefekranz is wrapped in a circle like a wreath. These Easter cakes are very similar to the vetekrans or vetelängd (literally 'wheat wreath' or 'wheat slice') made in Sweden. Here we will offer you an option for the preparation of Hefezopf.

Necessary products:

German Hefekranz or Hefezopf

500y white wheat flour
80-100y. sugar
80y butter
1 / 2 cube of fresh yeast or 7g. dry
1 / 2h vanilla essence
1 / 2h lemon juice
1 big egg
200ml milk
For glaze and decoration:
1 yolk
1l milk
Refined almonds or coarse sugar

Method of preparation:

All products must be heated (not from the refrigerator). Dissolve the sugar and yeast well in half of the warmed milk. Mix the softened butter with the flour and add the dissolved yeast and the other products. Knead a soft dough that does not stick. If necessary and depending on the brands used, it may be necessary to add a little flour or milk. Cover and leave warm to double in volume. Knead again and divide into three (or more if desired) equal pieces, from which by hand form equal in length and thickness strips of dough. Knit and place in the baking tray. Cover again and put on warm for 30-40 minutes, then spread with beaten egg yolk and sprinkle with almonds and / or sugar. Bake in preheated to 170 ° C until ready - about 40 minutes.