Mama Schnucki's Easter Cooking - Hefezopf!
Author: Schnucki xx Date Posted:12 April 2017
- 500g flour
- 15 – 20g yeast
- 80g unsalted butter (room temperature)
- 1-2 eggs (room temperature)
- 80g sugar
- ½ tsp salt
- 250ml milk, lukewarm
- lemon zest (from 1 lemon)
- 1 egg yolk, lightly beaten (room temperature)
1. Dissolve the yeast with 2-3 tablespoons lukewarm milk in a large mixing bowl and let stand for 5 minutes. Add 2-3 tablespoons of flour, beat at low speed with an electric mixer until smooth and soft. This mixture is called a Dampfl. Place the Dampfl in a warm place for 20-30 minutes to prove at room temperature.
2. While the Dampfl is resting, beat butter with electric mixer until smooth, add the eggs, sugar, salt and lemon peel mix well.
3. Place remaining flour in a large mixing bowl, make a crater in the middle and place butter mixture and Dampfl in the middle. Combine the ingredients and slowly add milk a little bit at a time until the dough no longer sticks to your hands.
4. Once the dough no longer sticks to your hands place a damp cloth or tea towel over the bowl to prevent the dough from drying out and set aside for 1 hour or until the dough has doubled in size.
5. When the mixture has doubled in size, turn the dough onto a bench dusted with flour and divide into 3 even portions.
6. With your hands roll out these 3 pieces into 3 evenly thick long strands and start to braid them together. Once you are finished tuck the end bits under. Watch how Mama Schnucki does it!
7. Line a baking tray with baking paper and place the Hefezopf on it. Cover the Hefezopf with a tightly wrung out damp cloth and allow to it to rise for the second time. It will take about 20-30 minutes and the dough should be 1.5 – 2 time bigger than its original size.
8. In the meantime, pre-heat the oven to 200 – 220C.
9. Once the Hefezopf has risen, glaze the dough evenly with the beaten egg yolk. Decorate the dough with nib sugar.
10. Bake for 40 minutes or until golden brown.
11. Serve with coffee or tea & enjoy!
HOT TIP: the more eggs you add to the dough the nicer the colour of it will be, however make sure to ever so slightly increase the flour.
Want to know more?? Ask Mama Schnucki!