Yeast Braid – Hefezopf

Yeast braid

Ingredients

750 g flour
125 g sugar
1 cube of yeast
375 ml lukewarm milk
100 g butter
1 pinch of salt
2 eggs
Milk for spreading

Preparation

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• For the risen dough, sift the flour into a bowl. Dissolve the yeast in 3-4 tablespoons of warm milk and 1 teaspoon of sugar and pour the dissolved yeast into a small well in the flour. Lightly stir the yeast with a teaspoon and a little flour. Cover with a kitchen towel and leave to rise for about 15 minutes.

Cover the risen dough with a teaspoon and a little flour.

• Cover the risen dough with the flour, as the yeast must not come into contact with the other ingredients.

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• Now add the other ingredients. Knead with the kneading machine at full speed for about 5 minutes until a homogeneous dough is formed. Cover the dough again with a kitchen towel and leave it to rise until it has doubled in size, which takes about 45 minutes.
• Place the dough on the work surface and knead again briefly. Divide into three loaves and braid into a plait. Brush with warm milk to give a nice colour.
• Bake in a preheated oven at 200 °C on top/bottom heat for about 20 – 30 minutes.

The dough should be baked in the oven.

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Tip:
Instead of 1 cube of yeast, 2 sachets of dry yeast can also be used, in which case it is not necessary to mix it separately with the flour.

Baking time: 20-30 minutes
Baking temperature: 200°C

baking temperature: 200°C