Hefezopf: Braided yeast bread.
Hefezopf is a classic German braided yeast bread that is traditionally enjoyed during Easter and various celebrations. This sweet and fluffy bread is characterized by its rich, brioche-like texture and is commonly laced with hints of lemon zest, as well as sprinkles of sugar or almonds on top. Hefezopf can be served plain, with butter, or a spread of jam, making it a versatile treat for breakfast or afternoon tea. To make Hefezopf, a dough is prepared with yeast, flour, milk, sugar, butter, and eggs, which is then left to rise until doubled in size. After the first rise, the dough is divided into strands and braided to create the distinctive Hefezopf shape. A second rise ensures a soft and airy final texture, and an egg wash gives the loaf a golden, glossy finish upon baking.
Introduction:
Welcome to a delightful journey through a time-honored baking tradition as I present you with "The Ultimate Traditional Braided Yeast Bread," also known as Hefezopf. This classic, pillowy-soft bread is characterized by its sweet, rich taste and intricate braiding that’s not only a feast for the eyes but also for the palate. Brought to you by the skilled einfachgeschmack, this recipe captures the essence of homemade warmth and comfort. Perfect for a weekend brunch or a special family gathering, this Hefezopf will become a cherished recipe in your baking repertoire.
Ingredients:
- 500g all-purpose flour
- 50g granulated sugar
- 220ml whole milk, heated to 32°C (take care not to exceed 40°C)
- 42g fresh yeast (or equivalent dry yeast)
- 1 medium egg, at room temperature
- 75g unsalted butter, at room temperature
- Zest of 1 lemon
- A pinch of salt
- 100g raisins (optional)
- 1 egg yolk, for brushing
- A splash of milk, for brushing
- Pearl sugar, for sprinkling (optional)
- Almond flakes, for sprinkling (optional)
Prep Time: 20 minutes
Cook Time: 20-25 minutes
Total Time: 2 hours (includes rising time)
Equipment: Mixing bowl, kitchen scale, pastry brush, baking sheet
Servings: 2 braids
Instructions:
1. In a mixing bowl, dissolve the fresh yeast in the warm milk. If the milk is a bit too warm, add the butter to cool it down and melt the butter simultaneously.
2. Make a well in the center of the flour, pour in the milk and yeast mixture, and add the granulated sugar. Cover the mix with a little bit of flour and let it rest at room temperature for 10-15 minutes.
3. Add lemon zest, salt, and egg to the mixture. Start combining everything on a low speed, gradually increasing to medium until the dough starts to pull away from the sides of the bowl. The dough will initially be quite sticky, but with patience and continuous kneading, it will become more firm and smooth.
4. Once the dough pulls away cleanly from the bowl’s edges, knead in the optional raisins.
5. To check the dough's gluten development, perform the "windowpane test." If the dough stretches without breaking, it's ready; if not, continue kneading.
6. Form the dough into a round shape, cover with a clean kitchen towel, and let it rise in a warm place until it doubles in size, approximately 60 minutes.
7. After the dough has risen, divide it into six equal parts (if making two braids, otherwise one large braid).
8. Roll each piece into a strand and begin braiding. Start the braiding process in the center and then braid towards each end, pinching and tucking underneath to finish.
9. Allow the braided dough to rise again, covered, for another 60 minutes.
10. Preheat your oven to 180°C (356°F), with top and bottom heat, including a heat-proof dish inside the oven.
11. Brush the braid with a mixture of egg yolk and a splash of milk, then sprinkle with pearl sugar and almond flakes, if desired.
12. Before placing the loaf in the oven, pour water into the preheated dish to create steam. Bake the braid for 20-25 minutes. A larger loaf may need 30-35 minutes.
13. After the first 10 minutes of baking, remove the dish with water.
14. To check for doneness, perform a skewer test at the 20-minute mark. If the skewer comes out clean, the bread is perfectly baked.
15. For an extra shiny finish, brush the warm braid with melted butter and allow it to cool.
Cooking Tips:
- Always check the temperature of your milk before adding yeast to avoid killing the yeast with excessive heat.
- Patience is key when kneading sticky dough; it will become more manageable as you knead.
- If you prefer a less sweet bread, you can reduce the sugar or omit the raisins.
This authentic recipe is attributed to the talented author einfachgeschmack. Explore their YouTube channel for more delicious and detailed recipes: https://www.youtube.com/@einfachgeschmack.
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YouTube channel - einfachgeschmack: https://www.youtube.com/@einfachgeschmack
Hefezopf: Braided yeast bread.
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