HAUSSLER ALPHA - Hefezopf Recipe and Kneading Times; Hefezopf Recipe Ingredients and Preparation; Hefezopf Baking Instructions

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6 Good to know – Hefezopf (braided yeast bun) basic recipe
Ingredients for 4 x 450 g Hefezopf (braided yeast bun)
1 kg Häussler Zopf our/type 550
500-600 ml Milk
1 Yeast cube
220 g Sugar
Peel and juice of one lemon
1/2 tsp Salt
1 Egg
60 g Buer
60 g Lard
1 Egg for glazing
Preparaon
Put the our into a bowl and make a fermentaon starter with a lile lukewarm
milk and the yeast. Leave this to prove for 20 minutes. Now knead into a dough with
the rest of the ingredients (approx. 8 minutes). Then add the room temperature
buer and lard and knead for a further 4 minutes. Cover the dough and leave to
prove for around an hour.
Weight the dough out into 450 g porons. Split each poron into three and roll into
approx. 50 cm long strands. Lay the strands next to each other and begin braiding.
Press both ends together rmly. Brush with egg yolk and sprinkle with sugar crystals
and aked almonds to taste. Bake aer a proving me of 30 minutes.
Baking instrucons
In a Häussler wood-red oven: insert at 220° C. Baking me 30-40 minutes.
In a Häussler electric stone oven: top heat 230° C, boom heat 130° C, backing me
30-40 minutes.
In a domesc oven: insert at 220° C baking me 30-40 minutes.
Good to know – Hefezopf (braided yeast bun) basic recipe