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Sunday, December 29, 2013

New Year's Brezel {#Dairyfree} for #SundaySupper

How can it be that 2013 is already coming to an end? Just a few days ago I was fretting that we were not prepared for Christmas. But you know what? It all turned out great. Santa brought presents,  dinner turned out well, we are all healthy so I must tell myself that there is no reason to fret :) This shall be my New Year's resolution...no fretting :)

With 2013 coming to an end I am sure you can guess the theme for this week's #SundaySupper.  It is Reflections and Resolution hosted by Constance a.k.a. The Foodie Army Wife.

Is New Year's Eve a big event for you?  Do you celebrate with a big party, or do you usually turn in before the New Year arrives?  I remember New Year's Eve being a big deal both as a child and as a young adult in Germany.  When I was a child we always drove to Karlsruhe to Omi's house.  My uncles, aunts and cousins were all there to ring in the New Year and to celebrate  Omi's birthday on January 1st.  It was a  tradition just like the food; the main dish always was baked carp, the appetizer - for the adults only - was fish soup, bubbly at midnight, and a New Year's Brezel for breakfast. The adults feasted while the kids played and got to stay up super late. At breakfast we all joined and shared the big New Year's Brezel.  Now this is not an ordinary brezel as they range in size from just slightly under a foot larger; it is made from a sweet yeast dough often covered with large sugar crystals {Hagelzucker}.  The New Year's Brezel symbolizes good luck and health for the New Year to all who share in eating it around the table.  I love this tradition together with the fond memories of  New Year's Eve parties and Omi's birthday's so many years ago.  The New Year's Brezel  is something we continue; it be no surprise that a New Year's Brezel is my #SundaySupper dish today.  I bring it to you along with wishes for a Happy and Healthy 2014 to you, and your entire family.

New Year's Brezel

  • 4 C flour
  • 2 Tbs sugar
  • zest of an untreated lemon
  • 1-1/4 tsp yeast
  • 1/4 tsp cardamom
  • 1/2 tsp cinnamon
  • 2/3 C dried unsweetened cranberries
  • 1-1/4 C Almond milk
  • 9 Tbs Earth Balance or other Vegan "butter"
  • 1 egg yolk
  • 2-3 Tbs water
  1. Mix flour, sugar, lemon zest, spices, cranberries and yeast in a large mixing bowl
  2. Warm "milk" on the stove - do not bring to a boil - and gently melt "butter" in the "milk"
  3. Pour the heated liquid {combined "milk" & "butter"} over the dry ingredients.
  4. Mix the ingredients using a dough hook until a soft dough forms.
  5. Set dough covered into a warm spot and let it rise for at least 30 minutes
  6. Preheat oven to 425F
  7. When dough has risen, roll it into a large roll; it should be thicker in the middle and thinning at both ends.  Lay the roll flat onto a surface and shape it into a brezel, by bringing the ends towards the middle {thick} section of the dough. Twist the two ends, and place them each onto the middle section.
  8. Combine the egg yolk with water; brush the egg water mixture onto the brezel.
  9. Transfer the brezel to a baking sheet, and bake in the preheated oven for 30 minutes or until it is golden!
Happy New Year from our family to yours 


Now check out what the other contributors are bringing to our #SundaySupper table today.

Join us this weekend for Reflections and Resolutions! Breakfast Appetizers & Snacks Main Dishes & Sides Desserts & Drinks Sunday Supper Movement Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our#SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement.
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