Braided Orange Bread
A sweet yeasted braided bread perfect for Easter! This hefekranz is braided with an orange cream cheese filling which makes it perfectly moist and full of flavor!
Servings: 12
Calories: 230kcal
Equipment
- Stand Mixer
Ingredients
Dough
- 300 grams ap flour
- 8 grams active dry yeast
- 30 grams granulated sugar
- 150 ml milk lukewarm
- 35 grams butter softened
- 1 egg
- 1 orange zested
Filling
- 4 oz cream cheese softened
- 1 orange zested
Icing
- 200 grams powdered sugar
- 3 tbsp freshly squeezed orange juice
Instructions
Dough
- Combine flour, sugar in the bowl of a stand mixer and whisk to combine.
- Make a well in the center of the dry ingredients and pour in the warmed milk and yeast. Stir to combine and incorporate a little bit of the flour and sugar mixture.
- Cover the bowl and set aside for 10 minutes.
- Stir to combine into a shaggy dough. Add in the egg and orange zest and knead until smooth.
- Then add in the butter and knead again. Scrape the bowl as necessary to incorporate the butter.
- Knead on low for 15-20 minutes, until smooth. Place the dough in a greased bowl and cover. Let it rest somewhere warm for 45 min to an hour until doubled in size.
Orange Cream Cheese Filling
- In a microwave safe bowl, briefly (10 seconds) heat the cream cheese in the microwave until it becomes a spreadable consistency.
- Zest an orange into the cream cheese and stir to combine.
Assemble & Baking
- Preheat the oven to 350 F and prepare one baking sheet with parchment or a silicone mat.
- Roll the dough out on a lightly floured surface to 30 cm x 45 cm (approx. 12" x 18").
- Spread the filling onto the dough leaving a 1/2" border on the 2 short ends and 1 long side and leave a 1" border on the remaining long side.
- Roll up the dough starting from the long side with a 1/2" border so that you have a skinny log that is 45 cm in length. Pinch the seam closed and roll the log over so it is sitting on the seam. Then seal both of the short ends closed.
- Cut down the center of the log lengthwise so that the cream cheese center is now exposed.
- Twist the two halves together, always making sure that the filling stays face up and exposed. Once twisted, pinch together the ends.
- Transfer the twist to the prepared baking sheet and shape into a wreath with a glass jar in the center.
- Tuck both ends under the crown so that you have a complete circle and the ends are hidden.
- Once shaped, bake for 30-35 minutes until golden brown.
- While the bread is baking, prepare the glaze. Combine the powdered sugar and orange juice and whisk together by hand until you have a thick smooth icing.
- Once baked, remove the bread from the oven and leave to cool for 10-15 minutes.
- Once cooled remove the jar from the center and spread the icing over the wreath.
Notes
This will last in an airtight container at room temp for 3-4 days, briefly microwave for 10-15 seconds to refresh.
Nutrition
Calories: 230kcal | Carbohydrates: 40g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 63mg | Potassium: 72mg | Fiber: 1g | Sugar: 20g | Vitamin A: 245IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg