Watteweicher Hefezopf - Osterzopf mit/ohne Rosinen - locker und saftig - Braided Yeast Bun

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while still maintaining moisture.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories and is suitable for lactose-intolerant individuals.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers a natural sweetness with a unique flavor.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal is a vegan alternative that binds ingredients.

Add 250ml warm milk to a bowl and mix in 50g sugar and vanilla powder.

Dissolve half a cube of fresh yeast in the milk mixture.

In a mixing bowl, combine 500g flour and a pinch of salt.

Add the egg yolks and the milk-yeast mixture to the flour.

Turn on the mixer and knead until a dough ball forms.

Gradually add soft butter in small portions while kneading for about 8 minutes until the dough is soft and elastic.

Knead the dough on a lightly floured surface, using minimal flour to prevent sticking.

Place the dough in a greased bowl, cover, and let rise in a warm place for about 1 to 1.5 hours until doubled in size.

Punch down the dough and divide it into three equal pieces, each weighing about 330g.

Roll each piece into a long strand of about 60cm.

Braid the three strands together and press the ends together.

Place the braided dough on a baking sheet lined with parchment paper and cover with a kitchen towel to rest.

Prepare the egg wash by mixing 1 egg yolk, cream, a pinch of salt, and sugar.

Brush the dough with the egg wash and sprinkle with hail sugar and almond flakes.

Let the dough rise for another 10 to 15 minutes.

Preheat the oven to 180°C and bake for 35 to 40 minutes, placing it on a lower rack to avoid over-browning.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens