This recipe for Croatian braided Christmas wreath bread or božić pletenica is a slightly sweet yeast bread with citrus zest and spices like nutmeg and allspice, as here. But variations aplenty exist -- sometimes with raisins and almonds. It is typically braided and baked in a ring mold pan so there is a hole in the middle for wheat and a candle. It is used as a centerpiece for dinner and left on the table until the Epiphany, which is Jan. 6, when it is cut and eaten.
Here is a larger photo of Croatian Braided Christmas Wreath Bread.
Here is a larger photo of Croatian Braided Christmas Wreath Bread.
Prep Time: 20 minutes
Cook Time: 40 minutes
Rising: 2 hours
Total Time: 3 hours
Yield: 1 loaf Croatian Christmas Braid
Ingredients:
- 20 ounces all-purpose flour
- 1 cup warm milk
- 1 package active dry yeast
- 7 ounces sugar
- 4 ounces (1 stick) softened butter
- 2 large eggs
- 1/2 teaspoon salt
- 1/4 teaspoon allspice
- 1/8 teaspoon nutmeg
- Zest of 1 orange
- Zest of 1 lemon
- 1 1/2 ounces chopped candied lemon rind
- 1 large beaten egg yolk for glaze
Preparation:
- In a small bowl, mix warm milk with yeast, cover and set aside. In a separate large bowl or a stand mixer using the paddle attachment, cream together sugar and butter. Add 2 eggs, salt, allspice, nutmeg and zests. Add yeast mixture and flour. Switch to the dough hook and knead until smooth. Transfer to a greased bowl, cover with greased plastic wrap and let rise in a warm place until doubled.
- Punch down dough and divide into three equal pieces. Roll into ropes that are 1 1/2 times the circumference of a 10-inch tube pan. Braid the three ropes and place in the greased pan, joining the ends. Cover with greased plastic wrap and let rise until doubled.
- Heat oven to 350 degrees. Brush bread with beaten egg yolk. Bake about 40 minutes or until instant-read thermometer registers 190 degrees. If bread is browning too quickly, cover loosely with aluminum foil. Remove from oven and cool completely on a wire rack.
