Family Favorites...Spring Holiday Breads or Oster-Hefezopf mit Hagelzucker

In German, these Easter loaves are called Oster-Hefezopf mit Hagelzucker, or Easter yeast braids with "hail" sugar.  This is a nice spring loaf for Easter or other holidays from "Fleischmann's Best-ever Breads."  I shared a loaf with Myrna’s family – and made our loaf into French toast – delicious!  I had some coarse sugar that I use for Dutch Puff Pillows – so I used that on top.  This is also good with a thin powdered sugar glaze and slivered almonds on top or more elaborately decorated for Easter with icing flowers or smaller egg-type candies.
The recipe suggests that you can also replace the lemon peel and nutmeg with 2 tsp. ground cardamom, and/or knead in 2 cups chopped toasted nuts or chopped dried or candied fruit or a combination for a nice variation.    There are 2 choices of braiding directions; you can also braid each loaf into a round for another attractive variation.  This is a recipe you can make your own.                 

 Spring Holiday Braid

  6 1/2   Cups  Flour, All-purpose

     1/2   Cup  Sugar

  4          Teaspoons  Instant Yeast

  1          Tablespoon  Grated Lemon Peel

  1 1/2   Teaspoons  Salt

     1/2   Teaspoon  Nutmeg

     3/4   Cup  Whole Milk

     1/2   Cup  Water

     1/3   Cup  Butter -- softened

  3          Large  Eggs

  1          Large  Egg White -- lightly beaten

              Sugar

In mixer bowl, combine 2 cups flour, 1/2 cup sugar, yeast, lemon peel, butter, salt and nutmeg.

Heat milk and water until very warm (120° to 130°); using paddle attachment, stir into dry ingredients.  Stir in 3 eggs and enough remaining flour to make a soft dough.

Change to dough hook and knead 6 minutes.  Cover and let rest 10 minutes.

To shape:

1. Divide dough in half; set aside half.  Divide 1 half into 4 equal pieces; roll 3 pieces into 14" ropes.  Place on greased baking sheet and braid.  Pinch ends firmly to seal.
2. Divide remaining dough into 3 equal pieces; roll each piece into a 9" rope.  Braid.  Place the small braid on the large braid; pinch ends to seal and to secure to the large braid.
3. Repeat with remaining dough to make 2 finished braids.
4. Or divide into 6 equal pieces; braid 3 together for each loaf.

Cover and let rise in a warm place until doubled, about 25-30 minutes.

Brush braids with egg white.  Sprinkle with sugar.  Bake at 350° for 35-45 minutes or until done; if needed, cover with foil during last 10 minutes.