Very fluffy, moist yeast cake - baked in the Römertopf

Time

Preparation time: 30 min.
Cooking or baking time: 60 min.
Rest period: 70 min.
Total preparation time: 2 hours 40 min.

On special request, a dear user, if I could bake something sweet in the Römertopf: Now I have tackled it, the first time. The Hefezopf in Römertopf has become very tasty, because there remains the moisture inside. Have already baked a lot of braids, which were also good, this surpassed all.

It worked fine, although I had no clue and did not know what temperature, and baking time, had to just try it.


From 40 minutes baking time, I looked every 5 minutes, the braid is the right color had reached.

Now to the recipe:

ingredients

  • 600 g wheat flour type 550
  • 250 ml of warm milk
  • 80 g of sugar
  • 80 g of butter
  • 60 g raisins who wants
  • 20 g of fresh yeast
  • 2 vanilla sugar
  • 1 whole egg and a protein
  • Brush 1 egg yolk with the yeast custard and sweeten it lightly with Stevia
  • Chopped almonds to sprinkle

preparation

Step-by-step guide:

Dissolve yeast in the warm milk.


Knead all ingredients except the raisins to a smooth dough.

Leave the dough covered for about 40 minutes, in the meantime water the Römertopf.

Pour the dough on a baking tray, then knead the raisins, greased the base and my hands with coconut oil, margarine, etc., so you can process the soft dough well.


Mix all ingredients, except the raisins, to a smooth dough. Leave the dough covered for about 40 minutes, in the meantime water the Römertopf. Put the dough on a baking tray, then work in the raisins.

Divide the dough into 3 equal pieces.

Divide the yeast dough into three equal pieces, then roll into 3 skeins and braid into a braid.

Roll the dough pieces into 3 skeins.

Divide the yeast dough into three equal pieces, then roll into 3 skeins and braid into a braid.

Braid the strands into a braid.

Divide the yeast dough into three equal pieces, then roll into 3 skeins and braid into a braid.

Grease the bottom of the Römertopf with coconut oil and lightly dust with flour. If you do not have a glazed Römertopf, you can take baking paper, place the braid in the Römertopf and let it go covered for 30 minutes with a tea towel.

Divide the dough into 3 equal pieces, then roll in 3 skeins and braid into a braid.

After 30 minutes, brush with egg yolk slightly sweetened with stevia and sprinkle with chopped almonds.

After 30 minutes, brush with egg yolk slightly sweetened with stevia and sprinkle with chopped almonds.

Put the lid on top and in the cold oven, bake the bottom rail with 190 ° top and bottom heat for approx. 60 minutes. Since not all ovens bake the same way, at the end, take off the lid and check.

Put the lid on top and in the cold oven, bake the bottom rail with 190 ° top and bottom heat for approx. 60 minutes. Since not all ovens bake the same way, at the end, take off the lid and check.

Let it cool on the grate.

Remove the baked yeast from the Römertopf and allow to cool. It is recommended to bake this Hefezopf after.

It is recommended to bake the Hefezopf after.

Bake fluffy and very humid Hefezopf, in Römertopf: Just how exactly, shows you the step-by-step instructions.

I wish you a lot of fun and good appetite!

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