for 8 pieces

Dough

500 g	zopf flour
1 ½ tsp	salt
3 tbsp	sugar
½ cube	yeast (approx. 20 g), crumbled
80 g	butter
3 dl	milk

Grittibänz wreath

1	egg, beaten
16	raisins
1 tbsp	decorating sugar
2 tbsp	almonds, coarsely chopped

How it's done

Dough

Mix the flour, salt, sugar and yeast in a bowl. Add the butter and milk, mix and knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.

To shape

Set aside 350 g of the dough for decoration. On a lightly floured surface, divide the remainder of the dough into 8 equal portions, shape into ovals, flatten a little and place in a ring on a baking tray lined with baking paper, making sure they are well spaced out. Use the reserved dough for hair and hats, stick these on with a little water.

Grittibänz wreath

Brush the dough with egg, press raisins into the faces for eyes, cut the noses using scissors. Sprinkle sugar crystals and almonds over the hats and hair.

To bake

Approx. 30 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, leave the wreath to cool completely on a rack.

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