{"id":11315,"date":"2014-07-05T07:05:50","date_gmt":"2014-07-05T05:05:50","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/?p=11315"},"modified":"2024-03-22T16:40:44","modified_gmt":"2024-03-22T15:40:44","slug":"feiner-sonntagszopf-mit-sem-starter","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2014\/07\/feiner-sonntagszopf-mit-sem-starter\/","title":{"rendered":"Sunday braid with sweet starter"},"content":{"rendered":"

<\/p>\n

$\"Sonntagszopf$ <\/p>\n

I like to eat some \u201cZopf\u201d (or Challah or\u00a0 some other kind of soft braided bread), especially for breakfast on sunday. In the last year I often baked Schwiss\u00a0 Butterbraid<\/a>. I like it very much but for the most people who grow up in Germany this kind of bread has to be sweet while the swiss version is not sweet. And for those with a sweet tooth I baked this sunday braid. It is so delicious, that I baked it for the goodbye breakfast of a colleague again. And each time I bake it I\u2019m thrilled because of its buttery, sweet flavour and the soft crumb.<\/p>\n

A big portion of cream makes the crumb incredible soft and fluffy. And the advantage of cream instead of butter is that the dough (or the shaped bread) rise well in the fridge. With higher butter amounts I made the experience that the butter hardens in the cold and so hinder the dough to rise proberly. And for forming the dough \u00edt is necessary to keep it in the fridge for at least one hour. But then braiding will be easy.<\/p>\n

For a good flavour and good oven spring I included my sweet starter<\/a> in the recipe. If you don\u2019t have one, you can use instead some Lievito madre<\/a> or a Biga, which rise overnight in the fridge.<\/p>\n

Sunday Braid with sweet Starter<\/u><\/h1>\n
yied two braids<\/p>\n
Sweet Starter $\"Sonntagszopf\"$ <\/p>\n
\n
100g Sweet Starter<\/a><\/li>\n
100g flour Type 550<\/li>\n
50g Water<\/li>\n<\/ul>\n
Dough<\/p>\n
\n
Sweet Starter<\/li>\n
840g flour Type 550<\/li>\n
300g cream<\/li>\n
150g Water<\/li>\n
150g sugar<\/li>\n
100g Butter<\/li>\n
110g Egg (2 eggs size M)<\/li>\n
20g fresh yeast<\/li>\n
8g Salt<\/li>\n
seeds of 1\/2 vanilla bean<\/li>\n
peels of 1\/2 lemon<\/li>\n<\/ul>\n
Dekoration<\/p>\n
\n
1 egg (beaten)<\/li>\n
pearl sugar<\/li>\n
sliced almonds<\/li>\n<\/ul>\n
Mix the ingredients of the sweet starter and let it rise for 4 hours at 30\u00b0C.<\/p>\n
Knead all ingredients except sugar and butter for 5 min at slow speed. Then knead 7 min at fast speed. Now add the sugar in small increments and knead until the sugar is incooperated before adding the next sugar. At last add the butter all at once. Knead to full gluten development<\/a>.<\/p>\n
Let rise overnight in the fridge or\u00a0 for one hour temperature plus 1-2 hours in the fridge.<\/p>\n
Divide the dough and roll it into 12 strands (each about 30 cm). Take always six and braid them<\/a>. Brush lightly with beated egg.<\/p>\n
Proof for 90 min.<\/p>\n
After proofing brush again with egg and sprinkle with pearl sugar and almond slices. Bake at 180\u00b0C for about 40 min with steam.<\/p>\n
Tip: If you want to use a biga instead of a sweet starter, mix 165 g flour Type 550, 80g water and 1g of fresh yeast. Let the biga ferment in the fridge for at least 16 hours.<\/p>\n","protected":false},"excerpt":{"rendered":"
I like to eat some \u201cZopf\u201d (or Challah or\u00a0 some other kind of soft braided bread), especially for breakfast on sunday. In the last year I often baked Schwiss\u00a0 Butterbraid. I like it very much but for the most people who grow up in Germany this kind of bread has to be sweet while […]<\/p>\n","protected":false},"author":1,"featured_media":19677,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[5],"tags":[245,168,364,402],"class_list":["post-11315","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brot","tag-mandeln","tag-hagelzucker","tag-sweet-starter","tag-zopf"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/11315","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/comments?post=11315"}],"version-history":[{"count":3,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/11315\/revisions"}],"predecessor-version":[{"id":22103,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/11315\/revisions\/22103"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/19677"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=11315"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=11315"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=11315"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}