{"id":21443,"date":"2018-03-23T07:53:00","date_gmt":"2018-03-23T06:53:00","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/en\/?p=21443"},"modified":"2018-03-18T19:54:31","modified_gmt":"2018-03-18T18:54:31","slug":"heiewecken","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2018\/03\/heiewecken\/","title":{"rendered":"Hei&szlig;ewecken"},"content":{"rendered":"<p><a href=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2018\/03\/Heie-Wecken-210-1.jpg\"><img loading=\"lazy\" decoding=\"async\" title=\"Heie-Wecken-210\" style=\"border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: left; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px\" border=\"0\" alt=\"Heie-Wecken-210\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2018\/03\/Heie-Wecken-210_thumb-1.jpg\" width=\"200\" align=\"left\" height=\"300\"><\/a>Hei\u00dfewecken \u2013 sometimes called Hedew\u00e4ggen, Hetwegge, Heiteweggen or Heetwich, too \u2013 are spiced raisin buns which are typical for North Germany.&nbsp; Their form vary from region to region, sometimes they are baked in bun shape, in others regions they are baked as flatbreads. They are baked traditionally in the feasting time between carnival and Easter and often served with warm milk and butter.<\/p>\n<p>I have them on my list of regionals breads I want to bake for already one year. And before it is Easter again I finally managed to bake them. I chose the bun shape over the flatbread as I find the buns easier to eat for breakfast. But you can easily roll the dough to small flatbreads, too. Both forms&nbsp; are baked fast and hot which ensured a moist crumb. <\/p>\n<p>I like the fine crumb and soft crust of this rolls very much. Cinnamon and Cardamom add a delicious deepness to the flavour and I ask myself why it took me so long to bake them \u2026<\/p>\n<p><!--more--><\/p>\n<p>&nbsp;<\/p>\n<h1><u>Hei\u00dfewecken<\/u><\/h1>\n<p>yields 10 buns<a href=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2018\/03\/Heie-Wecken-17-1.jpg\"><img loading=\"lazy\" decoding=\"async\" title=\"Heie-Wecken-17\" style=\"border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: right; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px\" border=\"0\" alt=\"Heie-Wecken-17\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2018\/03\/Heie-Wecken-17_thumb-1.jpg\" width=\"200\" align=\"right\" height=\"300\"><\/a><\/p>\n<p>P\u00e2te Ferment\u00e9e <\/p>\n<ul>\n<li>100g four Type 550\n<li>70g Water\n<li>1g Salt\n<li>1g fresh yeast<\/li>\n<\/ul>\n<p>Dough  <\/p>\n<ul>\n<li>P\u00e2te Ferment\u00e9e\n<li>400g&nbsp; flour Type 550\n<li>230g Milk\n<li>50g Egg\n<li>10g fresh yeast&nbsp;\n<li>5g Salt\n<li>60g sugar\n<li>75g Butter\n<li>3g Cardamom\n<li>3g cinnamon\n<li>120g raisins<\/li>\n<\/ul>\n<p>Mix the ingredients for the P\u00e2te Ferment\u00e9e and let it rise for at least 16 hours in the fridge.  <\/p>\n<p>Mix flour, P\u00e2te Ferment\u00e9e , milk, egg, yeast, salt and spices and knead 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 <a href=\"https:\/\/www.hefe-und-mehr.de\/en\/2011\/08\/gluten-entwicklung-und-fenstertest\/\">full gluten development<\/a>.  <\/p>\n<p>Let rise for 90 min.  <\/p>\n<p>Divide into portions of 110g. Form a round buns and place it on a baking tray.  <\/p>\n<p>Proof for 90 min.  <\/p>\n<p>Brush with egg and at 230\u00b0C for about 15 min with steam.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Hei\u00dfewecken \u2013 sometimes called Hedew\u00e4ggen, Hetwegge, Heiteweggen or Heetwich, too \u2013 are spiced raisin buns which are typical for North Germany.&nbsp; Their form vary from region to region, sometimes they are baked in bun shape, in others regions they are baked as flatbreads. They are baked traditionally in the feasting time between carnival and Easter [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":21439,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[25,9],"tags":[200,399,288,328,315],"class_list":["post-21443","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-regionale-brote","category-brotchen","tag-kardamon","tag-zimt","tag-pate-fermentee","tag-rosinen","tag-regional"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/21443","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=21443"}],"version-history":[{"count":1,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/21443\/revisions"}],"predecessor-version":[{"id":21444,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/21443\/revisions\/21444"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/21439"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=21443"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=21443"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=21443"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}