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This recipe is from my friend & the recipe came from Europe. I haven't made this yet but tried hers & it's very good.

Kranz Kuchen

A 200 year old , seven generation, family holiday bread.

3 cups warm water
2 Tab. ground ginger
1 cup scalded milk
2 Tab. kosher salt
1/2 cup white sugar
10 cups white bread flour
2 Tab. Instant dry yeast
1/4 cup vegetable oil
5 egg yolks

2 eggs yolks for 1st glaze
1/2 cup white granulated sugar plus 1 Tab. water for 2nd. Glaze

Using a very large bowl add water, yeast, sugar, milk and oil. Stir and allow to set for 10 minutes until a foam forms on top. Add 5 egg yolks and ginger to yeast mix and begin to add 2 cups of flour at a time using a large whisk.

After adding 6 cups of flour add the salt. Continue to add flour combining all ingredients evenly until dough comes together. Cover bowl with a heavy towel and allow to rest for 20 minutes.

Knead dough for 4-5 minutes using a small sifting of flour to prevent sticking hands. Cover bowl with towel and allow dough to rise for 1 hour.

Spray with Pam a large round baking pan (I use a 10” pie pan). Divide dough into 3 balls. Sift counter top liberally with flour. Divide 1st ball into 3 pieces forming 3 foot long rope. Connect one end and braid dough. Bring one end of braid around to form a circle tucking one end under to hide raw end. Place in sprayed pan. Brush dough liberally with egg yolks and allow to rise for 45-60 minutes. This recipe makes 3 round loaves.

Bake at 375 degrees for 45 minutes. Prepare 2nd glaze adding sugar and water. When bread come directly from oven brush with sugar glaze while still hot and allow to cool on rack.
Linda W. in Caro, Michigan


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