Hefezopf ist ein traditionelles Gebäck aus Deutschland, das oft zum Sonntagsfrühstück oder zu besonderen Anlässen serviert wird. Das Hefezopf Rezept #467 verspricht einen fluffigen und saftigen Zopf, der mit Rosinen und Mandeln verfeinert wird. Das Ergebnis ist ein köstliches Gebäck, das jedem Genießer das Wasser im Mund zusammenlaufen lässt.

Hefezopf Rezept, fluffig und saftig #467

write 400 words based on Hello my friends. It’s nice to have you back with this episode of Nobbi’s cooking lesson. This episode is about a yeast plait with sugar- coated sugar and flaked almonds , but without raisins. This is not my thing. Well, at the beginning

We always prepare things, i.e. we put baking paper on the baking sheet. Crumble yeast into the milk and stir it vigorously. We also mix the sugar with the flour and stir the whole thing briefly so that the sugar is evenly distributed in the flour. After that we need

A large mixing bowl because we put the ingredients, all the ingredients in this mixing bowl. Starting with the flour-sugar mixture, then with the yeast-milk mixture, then a very soft butter and then we can knead the whole thing. If you want, you can of course also briefly heat

The butter so that it becomes a little liquid. So now we’ve kneaded the dough. But now we’re going to do it by hand and knead the dough really hard by hand. To do this, of course, we also put a little flour on the work surface. Because now the dough is still too sticky.

So I usually keep it there, like with pizza dough. I knead this dough for at least 5 minutes, even better for 10 minutes. Then I get this bowl again, which I had before, and now I put the dough back in. But first I add a little flour so that the dough

Doesn’t stick to the bottom. Then we add the bowl with the dough and let it rest for 1 hour. Then of course it opens up wonderfully, you will see it afterwards. We will use the time by whisking 1 egg and milk together. But whisking is not enough, I puree the

Whole thing. So afterwards, when we spread the dough, everything will be nice and smooth. After the time, we get the dough out again and first we flour the work surface. When we have the dough on the work surface, we divide it in half. We divide the halves into 3 pieces again.

Say we make 2 braids with three strands each. When we have prepared everything, we first clear away all of the flour , because we cannot use it. Immediately afterwards we form long lines out of the dough pieces. They should then be as long as possible. So, then the time has come. Then we

Spread 2 strands on the right side and one strand on the left side. On the side where the 2 strands are, we take the outer one and put it over the middle one. So we do it until we have reached the end.

We then knead the end together so that it then sticks together. We then turn the strand upside down and do the same on the other side. I’m sure there are people out there who can braid the braid a lot better than me.

But what counts is what comes out of the oven afterwards and it looks really good there. As soon as we have finished braiding the braid, we then place it on the baking sheet and take care of the second braid. The second braid is also placed on the baking sheet, immediately afterwards

We brush the two braids with the egg-milk mixture. But it’s not put in the oven just yet, the braid or two braids have to rest for another 40 minutes so that they can still walk. Then we cover the braids again and brush them again with the

Egg-milk mixture, add granulated sugar and flaked almonds and only then do they come into the preheated oven. We have meanwhile preheated the oven to 180 ° C top and bottom heat. As you have already noticed, I do n’t use raisins, they just don’t taste really good. They bother me

When, for example , I want to make delicious elderflower jelly on it. They just really bother me . So, but now put them in the oven for 30 to 35 minutes, depending on how brown we want the braids to be. When I’ve got it out of the oven, I do

N’t cut it right now, I just let it rest for half an hour . Then I cut off one end and add a lot of butter and try how it turned out. We got back to tasting and thus at the end of this episode of

Nobbi’s cooking lesson. I would be happy if you would be there again for the next episode. I hope you stay healthy and stay tuned. So bye, see you next time. in german
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