Recipes

  • 2 / 5 hours
  • Low

Hefezopf

Ingredients (for a large braid)
350 g of Soft wheat flour type 1
150 g Type 0 Manitoba flour
250 g of sourdough (or a cube of brewer's yeast)
100 g of sugar
2 large eggs (or 3 small ones)
100 g of butter
100 g raisins (to taste)
250 ml of fresh whole milk
Grated zest of a large lemon
 
Procedure
First sift the flours in a bowl then dissolve the yeast in 3 or 4 tablespoons of warm milk and a teaspoon of sugar (if you use sourdough, use 100 g of milk to dissolve it). Add the melted yeast and milk mixture to the flour and start kneading.
At this point, add the sugar and the remaining milk a little at a time and continue kneading until completely absorbed. Add the raisins and knead until you get a mixture with a homogeneous consistency, then let it rise until doubled: it will take about an hour for the brewer's yeast and up to 3 hours for the sourdough.
After the rising time, move the dough on the worktop, deflate it slightly, divide it into three or four strands and then make a braid. Brush the surface with a little warm milk then let it rest for a further 30 minutes. At this point, cook at 200° for about 30 minutes.



In collaboration with Vaniglia Cooking

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