Hefezopf - braided yeast bun
- 500g Heimatsmühle Type 405 Wheat Flour
- 500g Heimatsmühle Type 630 Spelt Flour / Heimatsmühle Fibre-Rich Wheat Flour
- 80g sugar
- 1 pck. vanilla sugar
- 1pinch salt
- some ground lemon peel
- 80g soft butter
- 1 egg
- ½ cube yeast
- 250ml milk
- 1 egg yolk with a little milk
- 50g raisins
- slivered almonds or caster sugar to decorate
Dissolve the yeast in the lukewarm milk, weigh the remaining ingredients into a mixing bowl, and finally add the yeast-milk mixture.
Knead the dough well and then leave it covered in a warm place for about 80 to 90 minutes.
Knead well again.
Form three rolls of the same size from the dough and braid them into a braid.
Place the braid carefully on a baking tray lined with baking paper and then cover and leave to rise for another 15 minutes.
Then whisk an egg yolk with a little milk and brush the yeast braid with the mixture and sprinkle with granulated sugar or flaked almonds as desired.
Preheat the oven to approx. 200°C, baking time approx. 30 minutes - after 8-10 minutes of baking time switch the oven back to 180°C so that the braid does not get too dark.
Leave the yeast braid to cool on a rack.