in Germany

Swabian wreath or braid

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Ingredients for 4 servings:

  • 500 g flour
  • 20 g yeast
  • 80 g sugar
  • 250 ml milk
  • 100 g butter
  • 1 egg(s), or 2
  • Lemon(s) peel or anise
  • 1 tbsp butter or 1-2 egg whites
  • 80 g sugar
  • Cinnamon
  • 50 g sultanas
  • 50 g almond(s), sliced

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Prepare the yeast dough. Roll out the dough into a finger-thick, rectangular strip. Brush with melted butter or egg white. Spread the sugar, cinnamon, sultanas, and almonds evenly over the dough. Roll up from the wide end. Cut the roll in half lengthwise with a sharp knife, then tie the two halves together with the cut sides facing up. Bake as a braid or wreath at 200°C for about 40 minutes. Cover with icing while still hot.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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