Description
Goldbrauner, duftender Hefezopf mit zarter Krume, luftig-weich und saftig. Mild-süß im Geschmack, fein buttrig, mit glänzender Kruste und knusprigen Mandelblättchen – wie frisch vom Bäcker, nur noch köstlicher.
Ingredients
Scale
- 1 kg Weizenmehl (wheat flour)
- 1 Würfel frische Hefe (fresh yeast cube)
- 50 g bis 150 g Zucker (sugar, to taste)
- 1 EL Salz (1 tablespoon salt)
- 100 g Butter
- 530 ml Milch (milk), or slightly more if needed
- 1 Ei (egg), for brushing
- Mandelblättchen (sliced almonds), optional
- Hagelzucker (pearl sugar), optional
Instructions
- Prepare all your ingredients. Place the wheat flour into a large mixing bowl and make a well in the center.
- Crumble the fresh yeast cube into a small bowl. Add the sugar to the yeast and mix them together. Let the mixture sit for a few minutes until the yeast dissolves and becomes liquid.
- Pour the dissolved yeast-sugar mixture and the tablespoon of salt into the well in the flour.
- In a saucepan, melt the butter over low heat. Add the milk to the melted butter and gently warm it until the mixture is lukewarm. Be careful not to overheat it, as milk that is too hot can kill the yeast.
- Pour the lukewarm butter-milk mixture over the flour with the yeast and salt. Begin mixing all the ingredients together using your hands or a stand mixer with a dough hook.
- Knead the dough thoroughly for about 10 minutes, until it is smooth, elastic, and no longer sticks to your hands or the sides of the bowl. If the dough seems too dry, add a little more milk, one tablespoon at a time, until the right consistency is achieved.
- Cover the bowl with a clean kitchen towel and place it in a warm, draft-free spot. Allow the dough to rise for at least one hour, or until it has doubled in volume.
- Once the dough has risen, punch it down gently to release excess air. Briefly knead the dough again to make it smooth and pliable.
- Divide the dough into equal portions, depending on how many strands you want for your braid (typically three for a classic Hefezopf). Roll each portion into long, even strands.
- Lay the strands side by side on a parchment-lined baking sheet. Pinch the ends together at one side and braid the dough by alternately crossing the strands over each other. Tuck the ends underneath to secure the braid.
- In a small bowl, beat the egg. Brush the entire surface of the braided loaf generously with the beaten egg to give it a shiny finish.
- If desired, sprinkle the top with sliced almonds and/or pearl sugar for extra flavor and decoration.
- Preheat your oven to 200°C (392°F). Allow the braided loaf to rest for about 15 minutes while the oven heats, so it can rise slightly more.
- Bake the Hefezopf in the preheated oven for 40 to 45 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom. If the loaf browns too quickly, cover it loosely with aluminum foil towards the end of the baking time.
- Remove the Hefezopf from the oven and let it cool on a wire rack before slicing.
- Optional: The dough can also be used to make round rolls. If you like, you can add raisins to the dough. Before adding, soak the raisins in water for about 10 minutes, then drain and knead them into the dough before shaping.
Notes
Adjust the amount of sugar to your taste for a sweeter or less sweet Hefezopf. For a richer flavor, you can add a splash of vanilla extract or some lemon zest to the dough. Soaking raisins before incorporating them ensures they remain plump and juicy after baking. You can also experiment with different toppings such as poppy seeds or sesame seeds. The Hefezopf is best enjoyed fresh, but it can be frozen and reheated if needed.
- Prep Time: 10
- Cook Time: 20
- Category: Brot Rezepte, Gebäck Rezepte
Nutrition
- Serving Size: 3 Portionen
- Calories: 350-450
- Sugar: 11-16g
- Sodium: 500-800mg
- Fat: 17-25g
- Saturated Fat: 7-11g
- Carbohydrates: 40-50g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg
