{"id":2272,"date":"2024-07-02T10:29:30","date_gmt":"2024-07-02T10:29:30","guid":{"rendered":"https:\/\/niederthalerhof.muwit.net\/the-hefezopf\/"},"modified":"2024-07-04T15:10:59","modified_gmt":"2024-07-04T15:10:59","slug":"the-hefezopf","status":"publish","type":"post","link":"https:\/\/www.niederthalerhof.com\/en\/the-hefezopf\/","title":{"rendered":"The Hefezopf"},"content":{"rendered":"\n<p>Today we have recreated the Hefezopf from the most famous South Tyrolean cookbook, &#8220;So kocht S\u00fcdtirol&#8221;.<\/p>\n\n<h2 class=\"wp-block-heading\">Here is the recipe for you:<\/h2>\n\n<p><strong>For 1 zopf (12 pieces)<\/strong><\/p>\n\n<p><strong><em>Pre-ferment<\/em><\/strong><br\/>25 g yeast (1 cube)<br\/>l tablespoon sugar<br\/>80 ml milk<\/p>\n\n<p><strong>Dough<\/strong><br\/>300 g flour<br\/>40 g melted butter<br\/>30 g sugar<br\/>2 eggs<br\/>l pkg. vanilla sugar<br\/>l msp. Lemon zest, grated<br\/>5 ml rum<br\/>l pinch of salt<\/p>\n\n<p><strong>More<\/strong><br\/>1 egg for coating<br\/>2 TBSP. Lauter sugar for coating<br\/><strong>Pre-ferment<\/strong><\/p>\n\n<ul class=\"wp-block-list\">\n<li>Crumble the yeast and mix with 1 tablespoon of sugar and milk (all ingredients must be lukewarm).<\/li>\n\n\n\n<li>Cover and leave the steam to rise for about 20 minutes at a maximum temperature of &#8216; 35 degrees.<\/li>\n<\/ul>\n\n<p><strong>Dough<\/strong><\/p>\n\n<ul class=\"wp-block-list\">\n<li>Add the flour, butter, sugar, eggs, vanilla sugar, lemon zest, rum, salt and the steam and mix.<\/li>\n\n\n\n<li>Now knead or beat the dough well until it bubbles and leave to rise again in a warm place, covered, for 20 minutes.<\/li>\n\n\n\n<li>Cut the dough into three equal pieces and shape into strands.<\/li>\n\n\n\n<li>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).<\/li>\n\n\n\n<li>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).<\/li>\n<\/ul>\n\n<p><strong>Baking<\/strong><br\/>Top and bottom heat 180\u00b0C<br\/>Baking time: about 30 minutes<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Today we have recreated the Hefezopf from the most famous South Tyrolean cookbook, &#8220;So kocht S\u00fcdtirol&#8221;. Here is the recipe for you: For 1 zopf (12 pieces) Pre-ferment25 g yeast (1 cube)l tablespoon sugar80 ml milk Dough300 g flour40 g melted butter30 g sugar2 eggsl pkg. vanilla sugarl msp. Lemon zest, grated5 ml ruml pinch [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":2057,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[36],"tags":[],"class_list":["post-2272","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rezepte_en"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>The Hefezopf vom Niederthalerhof<\/title>\n<meta name=\"description\" content=\"Today we have recreated the Hefezopf from the most famous South Tyrolean cookbook, &quot;So kocht S\u00fcdtirol&quot;.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.niederthalerhof.com\/en\/the-hefezopf\/\" \/>\n<meta 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