The Hefezopf (yeast wreath) is a Swabian specialty. Unlike the Swiss braid he is cute. Sweetened fatty yeast dough is divided into three or more parts that are rolled into strands. From the dough strands a braid is braided, which can also be closed to a wreath.
- 1 kg Wheat flour
- 500 ml milk
- 100 g sugar
- 42 g Yeast, 1 cube
- 150 g butter
- 2 teaspoon salt
- 3 eggs
- 1 tablespoon Lemon zest
- 2 tablespoon granulated sugar
Time: 45 min
- Sift the flour into a large bowl. Heat milk gently and pour into a mixing bowl. Add the sugar and crumbled yeast and stir well until the yeast has dissolved.
- Add lemon zest, or bitter almond oil and eggs and whisk together well. Best with a magic wand, otherwise with the hand mixer.
- Add this liquid to the flour in one go, add the butter and salt, and knead it all together.
- A Vorteig is not necessary and not desirable. Knead until the dough is elastic and smooth. About 10 minutes by hand, less with the food processor. If you want, you can of course add raisins. Cover with a damp kitchen towel (so that the dough does not dry on top) and let it rise twice. (May take 2 hours.)
- The dough can also be made very well in the BBA, program ‘dough kneading’. This takes about 1 hour and 20 minutes and of course reduces the walking time considerably. However, that only works with half of the ingredients.
- Sprinkle a baking tray with flour and pour the leavened yeast dough and knead it by hand again.
Now comes the forms.
You can braid the braid from three strands, or something like that:
- Divide the dough in half. From this as long as possible, form tapered rollers at the ends. Wrap both rolls spirally around each other. It’s best to start in the middle and work towards the ends. Turn pretty tight. Now you have a spiral strand. Hold it at both ends and twist it as it is, then loop it around again spirally. The braid has now visually very small and looks at one end much narrower. That is desired and correct. With this simple form of wrapping, it looks like a braided plait (Attention, requires some practice) and it will rise bombastic.
- Place the braid diagonally on the greased baking tray or with baking paper. Now whisk a whole egg very well, preferably with the help of the blender, and add a pinch of sugar and salt. This is very important because the egg coated plait will not turn black when baking. If desired, sprinkle with a thick layer of hail sugar.
- Now he should go another 30 min.
- Meanwhile preheat the oven to 160 ° C hot air. Some recommend top and bottom heat, as the plait can be dry faster with hot air, because it rises too fast and thus too much air in the dough. In this case, preheat the oven to 180 ° C, because the braid at top / Lower heat needs a higher temperature.
- Place on the middle rail of the oven and bake for about 30-35 minutes. The braid should have a caramel-colored tan. Whether he is really baked is easy to determine. Just tap the bottom with your curved finger. Sounds hollow, he is done.