Hefezopf

Ingredients

• 500 g flour
• 80 g sugar
• 0.5 cube yeast (21 g)
• 170 ml lukewarm milk
• 100 g raisins
• 80 g softened butter
• 1 tsp organic lemon zest
• 1 egg
• flour (for dusting)
• 1 egg yolk
• 2 Tbsp whipping cream

Instructions

1. 1.

   Sift the flour into a bowl, make a well in the center, sprinkle 1-2 tbsp sugar and crumble the yeast on top. Stir with 2-3 tbsp lukewarm milk to form a small dough, dust with flour and let rest covered in a warm place for about 15 minutes.

2. 2.

   Rinse the raisins with hot water and soak them.

3. 3.

   Add the remaining milk, the rest of the sugar, lemon zest, egg and drained raisins to the pre‑mix. Knead thoroughly (about 10 minutes) until a soft, smooth dough forms; adjust flour or milk slightly if needed. Cover and let rise again for about 1 hour.

4. 4.

   Divide the dough into three equal pieces and roll each on a floured surface into strands 2-3 cm thick. Braid them into a knot, tuck the ends underneath. Place on a baking sheet lined with parchment paper, cover and proof for another 15 minutes.

5. 5.

   Preheat the oven to 180 °C (350 °F) fan‑forced or conventional.

6. 6.

   Whisk the egg yolk with the cream and brush over the braid. Bake in the middle of the oven for about 45 minutes until golden brown.