Today we have recreated the Hefezopf from the most famous South Tyrolean cookbook, “So kocht Südtirol”.
Here is the recipe for you:
For 1 zopf (12 pieces)
Pre-ferment
25 g yeast (1 cube)
l tablespoon sugar
80 ml milk
Dough
300 g flour
40 g melted butter
30 g sugar
2 eggs
l pkg. vanilla sugar
l msp. Lemon zest, grated
5 ml rum
l pinch of salt
More
1 egg for coating
2 TBSP. Lauter sugar for coating
Pre-ferment
- Crumble the yeast and mix with 1 tablespoon of sugar and milk (all ingredients must be lukewarm).
- Cover and leave the steam to rise for about 20 minutes at a maximum temperature of ‘ 35 degrees.
Dough
- Add the flour, butter, sugar, eggs, vanilla sugar, lemon zest, rum, salt and the steam and mix.
- Now knead or beat the dough well until it bubbles and leave to rise again in a warm place, covered, for 20 minutes.
- Cut the dough into three equal pieces and shape into strands.
- Braid the strands of dough into a plait. Cover the pastry and leave to rise in a warm place for another 20 minutes, brush with beaten egg and bake with the vent closed (without air supply).
- Cover the pastry and leave to rise in a warm place for another 20 minutes, brush with beaten egg and bake with the vent closed (without air supply).
Baking
Top and bottom heat 180°C
Baking time: about 30 minutes