Hefekranz Yeast Wreath

This recipe is from the king arthur flour website, one of my all time favorites. I've changed it a bit to make it more authentically german. It is a traditional christmas bread.

Steps

Break the eggs into a 2 cup measuring cup.

Add cooled milk to equal 2 cups liquid.

Beat in the sugar , yeast and 3 cups of the flour.

Let rest for 20 minutes.

Stir in the salt , butter , lemon zest , raisins and 2 cups flour.

Stir until the dough begins to pull away from the sides of the bowl.

Turn out of the bowl and knead , using the last cup of flour if needed , to make a smooth , elastic dough.

Halfway through , let the dough rest while you lightly oil a bowl.

Bread dough loves a short rest ! return , knead again until you have a smooth elastic dough.

Place in the bowl let rise until doubled , punch down , let rise again.

Dough is ready when you poke your finger in and indent remains.

Turn it out onto a table divide into 3 equal pieces.

Roll into ropes an inch in diameter , letting the dough relax if you need to , to relax the gluten.

Braid and form a wreath , tucking the ends into each other as best you can.

Place on a greased baking sheet cover with a damp cloth o.

Ingredients

eggs, milk, sugar, active dry yeast, unbleached all-purpose flour, butter, salt, lemon, golden raisin, egg, sliced almonds