{"id":3373,"date":"2011-10-31T13:13:13","date_gmt":"2011-10-31T12:13:13","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/2011\/10\/quitten-mandel-zopf\/"},"modified":"2019-07-23T13:33:07","modified_gmt":"2019-07-23T11:33:07","slug":"quitten-mandel-zopf","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2011\/10\/quitten-mandel-zopf\/","title":{"rendered":"Quince-Almond-Braid"},"content":{"rendered":"<p><a href=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2011\/10\/Quitten-Mandel-Zopf.jpg\"><img loading=\"lazy\" decoding=\"async\" style=\"padding-left: 0px; padding-right: 0px; float: left; padding-top: 0px; border-width: 0px;\" title=\"Quitten-Mandel-Zopf\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2011\/10\/Quitten-Mandel-Zopf_thumb.jpg\" alt=\"Quitten-Mandel-Zopf\" width=\"205\" height=\"304\" align=\"left\" border=\"0\" \/><\/a>Its nearly two weeks ago that I posted a recipe! At the moment my work is once again consuming most of my time, but hopefully this part of my Ph.d. thesis will be finished successfully in soon future. I will tell you more about it then.<\/p>\n<p>The bad thing with stressful days is that it makes me always susceptible for colds. After I had a really bad at the beginning of October the second cold for this month sent me last week straight to my bed again. I drank a lot of tea, eats a lot of vitamins and now the fever is gone. I am just still very hoarse and coughing badly.<\/p>\n<p>But I am fit enough once again for reading blogs and for baking. <a href=\"http:\/\/www.paules.lu\/\">Paule<\/a> baked <a href=\"http:\/\/www.paules.lu\/2011\/10\/herbstlicher-schuedi-mit-quittenmus-und-nussen\/\">Quitten-Schuedi<\/a> this weekend, a cake with yeast dough and quince sauce. I liked the Idea of using some of last years quince sauce I had still in the freezer. I need new space to freeze my share of quince from my parents garden that at the moment is still waiting in a small laundry basket in my kitchen.<!--more--><\/p>\n<p>And so I changed my plans for baking of a Nusszopf and made a the filling with quince sauce, roasted almonds and bread crumbs. I seasoned the filling with my favorite quince spice: Vanilla and add some lemon juice to make the taste round. I like this braid very much: fluffy crumb, sweet and fruity filling, hinds of vanilla and almond. Very delicious!<\/p>\n<h1><span style=\"text-decoration: underline;\">Quince-Almond-Braid<\/span><\/h1>\n<p><strong>P\u00e2te ferment\u00e9e <\/strong><\/p>\n<ul>\n<li>210 g flour Type 550<\/li>\n<li>145 g Water<\/li>\n<li>1g fresh yeast<\/li>\n<li>4g Salt<\/li>\n<\/ul>\n<p><strong>dough<\/strong><\/p>\n<ul>\n<li>360 g flour Type 550<\/li>\n<li>120 g water<\/li>\n<li>80g oil<\/li>\n<li>9 g fresh yeast<\/li>\n<li>7g Salt<\/li>\n<li>P\u00e2te ferment\u00e9e<\/li>\n<li>3 egg yolks (60g)<\/li>\n<li>75 g sugar<\/li>\n<\/ul>\n<p><strong>Filling<\/strong><\/p>\n<ul>\n<li>400g Quince sauce (like apple sauce, just made with quince)<\/li>\n<li>200g Almonds<\/li>\n<li>100g Breadcrumbs<\/li>\n<li>200g Sugar<\/li>\n<li>1 Egg<\/li>\n<li>Pulp of 1 Vanilla bean<\/li>\n<li>2 Tbs. lemon juice<\/li>\n<\/ul>\n<p><strong>Glazing<\/strong><\/p>\n<ul>\n<li>1 Tbs. Quince jelly<\/li>\n<\/ul>\n<p>Mix all ingredients for the P\u00e2te ferment\u00e9e and proof it for 1 hour at room temperature. Place the dough in the fridge for 12 hours.<\/p>\n<p>Dissolve the yeast in water, then knead in the kitchen machine with eggs, oil, salt, flour and P\u00e2te ferment\u00e9e for 5 min at slow speed.<\/p>\n<p>Knead 7 min at high speed. Because the sugar inhibits the gluten development, the sugar is added just now. Add always a tablespoon at once and knead in between always for 1 min.<\/p>\n<p>Ferment for one hour.<\/p>\n<p>While dough is fermenting prepare the filling: Roast the almonds and ground them finely, then mix all ingredients for the filling together.<\/p>\n<p>Roll the dough to a rectangle of 30 cm x 60 cm, and spread the filling on it. Roll into a log and cut in half.<\/p>\n<p>Place each log on a tray covered with baking paper, then use a scissor to cut it lengthwise, so you got two strands. Twist both strands around each other and proof the Braids for 1.5 hours or overnight in fridge<\/p>\n<p>Preheat the oven to 180\u00b0C and bake for 35 min on convection mode until golden.<\/p>\n<p>Bring the quince jelly to cook and glaze the braids with quince jelly.<\/p>\n<p>I send this entry to <a href=\"http:\/\/www.wildyeastblog.com\/category\/yeastspotting\/\">yeastspotting<\/a>, Susans weekly showcase of yeast baked goods<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Its nearly two weeks ago that I posted a recipe! At the moment my work is once again consuming most of my time, but hopefully this part of my Ph.d. thesis will be finished successfully in soon future. I will tell you more about it then. The bad thing with stressful days is that it [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":20174,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[19],"tags":[245,226,273,288,310,380],"class_list":["post-3373","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kuchen-und-geback","tag-mandeln","tag-laktosefrei","tag-nur-mit-hefe","tag-pate-fermentee","tag-quitten","tag-vanille"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/3373","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=3373"}],"version-history":[{"count":2,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/3373\/revisions"}],"predecessor-version":[{"id":20173,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/3373\/revisions\/20173"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/20174"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=3373"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=3373"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=3373"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}