Vorarlberger Hefezopf
Posted: Sat May 05, 2007 11:42 am
Ingredients:
1kg flour
40g fresh yeast
2 eggs
~1/2l milk
2 tsp salt
160g sugar
90g butter
Tepefy the milk. Stir yeast, 2 tblsp milk and 1 tsp sugar in a cup until smooth. Keep at a warm place, until the mass is cremy and starts to rise.
Stir sugar, salt, eggs and the molten butter into the lukewarm milk with an eggbeater until everything's smooth and dissolved.
Slowly blend this liquid and the yeast mixture together with the flour. (Add raisins if you like).
Use a mixer with a hook to knead the dough 5min. and then keep it covered in a warm place until it grew twice as high.
Afterwards knead it manually on a flour-covered surface. Let it prove for another 1/2 hour.
Make 2 big braids and let them prove for another 15min. Brush it with whisked egg (optional).
Put it in the preheated oven (170-190°C) for 1/2 hour.
1kg flour
40g fresh yeast
2 eggs
~1/2l milk
2 tsp salt
160g sugar
90g butter
Tepefy the milk. Stir yeast, 2 tblsp milk and 1 tsp sugar in a cup until smooth. Keep at a warm place, until the mass is cremy and starts to rise.
Stir sugar, salt, eggs and the molten butter into the lukewarm milk with an eggbeater until everything's smooth and dissolved.
Slowly blend this liquid and the yeast mixture together with the flour. (Add raisins if you like).
Use a mixer with a hook to knead the dough 5min. and then keep it covered in a warm place until it grew twice as high.
Afterwards knead it manually on a flour-covered surface. Let it prove for another 1/2 hour.
Make 2 big braids and let them prove for another 15min. Brush it with whisked egg (optional).
Put it in the preheated oven (170-190°C) for 1/2 hour.