14/52 Hefezopf

Hefezopf is just one of those things that somehow loses its identity when trying to translate it into English. But options could be Plaited Yeast Bun, Braided Yeast Bread, Twist,...
Or simply Yeast Braid, if you translated it literally.

Anyway, a Hefezopf should not be missing on any (Easter) brunch table.
It is so versatile because it is neither sweet nor salty, so you can top it with anything you like.
Like a slice of toast, if you will. Just so much better!

You can also fill it with a nut or poppy seed mixture but that transforms it to more of a cake, so I personally like the plain (bread-like) one better for breakfast or brunch.

Hefezopf

Adapted from recipe on package of Streich-Mühle's Zopfmehl (braid flour)

500 g (4 cups) Zopfflour (which is extra fine flour, in this case half wheat, half spelt)

20 g (1.8 oz) yeast

300 ml (1 1/3 cup) milk

1 teaspoon salt

1 teaspoon sugar

50 g (3.5 tablespoons) butter

1 egg yolk

• Dissolve yeast in lukewarm milk.
• Mix with flour, salt, sugar, and butter.
• Knead well until dough is smooth and elastic.
• Let rise in covered bowl for 1 hour (or overnight in the fridge - see below).

• Form 3 strings and braid. Note that the strings do not have to be equally thick but should be the same length.

• Brush with egg yolk.

• Bake in preheated oven at 200°C (390°F) for 40-55 minutes.

My modifications:

None.
But for the first time, I let the dough rise over night in the fridge. I was a bit sceptical but it worked really well. This is perfect for all yeast baking you want to do for breakfast because that 1 hour of dough-rising is just too much in the morning...

The taste:

Delicious.

Plain with just butter.

Or topped with jam, honey, chocolate spread, peanut butter.

But also with cheese, meat, veggies.

What do you bake for Easter? Or for any other brunch occasion?