Hefezopf is a speciality hailing from the German lands but can be found in slight variations all over Europe. It is sweetened and has rich dough which is then rolled and forms strands. They are then joined together by the process of braiding.
In Europe itself there are different characteristics which can be found in the Hefezopf. In Bavaria for instance, particularly in the Upper Palatinate region, as per a local custom of Spitzlschenkens where by a Godfather, during the baptism gives an Allerheiligenspitzi, a large plait to his Godson. In Rhineland pretzel shaped bread plaits are served which carry fillings of almonds and granulated sugar. Saxony has its own tradition where there is a dish that goes by the name of Brötchentei. It also involves both sweet yeast plaits and regular yeast plaits along with poppy fillings. In the upper Franconia region you can find Hefezopf usually in the form of a round egg shaped ring. It is a speciality during Easter in the region.
The preparation of Hefezopf does involve elaborate measures. You can also find different varieties. Some which contain chocolates and others are spiced with nuts or poppy. Hefezopf is served during certain special occasions. They are served at around the time of Easter, New Years, also Baptisms and many others.
Snippets form the history
The traditions of Hefezopf and Hefekranz are of that of braiding and go back a very long time. Historical documents have rather shown that these traditions in some ways began as a matter of symbolic tradition of human sacrifice. It was found that back in the day if the husband died then the wife would follow him to the grave by sacrificing herself. However, this tradition could no longer continue and was then replaced with the woman’s braids being cut and placed in within the husband’s grave. Furthermore, as more time passed by the burial of the braid was replaced with the braided loaves being buried along with the husband’s body.
Hair sacrifices as a matter of tradition holds significance across many geographies and varied cultures. Mostly they are performed in the honour of the deceased. It is termed as sacrificial because hair is often regarded as the best part of the human’s body. On the other hand there are also communities where hair is given as a symbol of marriage proposal.
As time passed by pragmatics took over the existing logic of religion. Thus, in the same regard using braided breads instead of actual hair began to be used in the honour of the tradition.
Moreover, there are also evidences which show that the Hefezopf was first developed by the bakers union present in Switzerland which was started in 1256. Records have shown that the first Hefezopf was baked sometime in the year 1430.
Recipe
Ingredients
For the dough
- All-purpose flour: 400 grams (prefer the wheat flour)
- Fresh yeast: 21 grams
- Whole Milk: 125 millilitres (should be lukewarm)
- Sugar: 50 grams
- Lemon zest: Taken out of 1 lemon
- Butter: 80 grams
- Egg: 2
- Kosher Salt: ½ teaspoons
- Raisins: 50 grams
- Condensed milk: 4 tablespoons
For garnishing and the glazing process
- Egg: ½
- Almonds sliced: 3 tablespoons
- Nib sugar as per the requirements
Procedure
First take a large sized bowl and then add milk to it along with one tablespoons worth of sugar and then then fresh yeast. Mix it well and then put it on the side for about 15 minutes approximately. Also remember to cover the top of the bowl.
When the 15 minutes are up get the bow, remove the lid and add the remaining amount of sugar, eggs and the salt. At first mix it well with gentle strokes and careful manoeuvres.
Next you will need a completely separate bowl of similar dimensions. In this bowl you will have to sift the flour. Then you take this flour and add it to the first bowl which has the batter. Furthermore, also add the raisins and then give it a thorough mix. You will have to knead the dough rigorously for about 10 minutes. The aim is to reach a point where the dough feels nice and flexible enough. Next, let the dough remain in the bowl and cover the opening by using a plastic covering. Remember not to cover it too tightly, there should be enough room for the dough to rise. This process should take anywhere between 45 minutes to an hour and 15 minutes generally.
In the meantime while the dough is getting ready you can go on preparing the baking sheet. For this purpose you will have to grease the baking parchment using butter. Next when the dough is ready you can cut the dough into three equal pieces and turn them into three rolls of 40 centimetres or 16 inches each.
The process which follows is tricky and you will have to be the most careful hereon. Now, take the rolls and start braiding them. Remember to keep your hands gentle and the movements have to be similar to how you would braid the hair. Now, when the braiding process is done you will have to tuck their ends underneath and then go on placing them one by one on the baking parchment. With that done, cover the parchment suing a clean kitchen towel and let them rest again for 15 more minutes.
While that is happening you can go on preheating the oven at 375 degrees Fahrenheit or 200 degrees centigrade. You can also top the braided loaves with some of the condensed milk and also evenly sprinkle the almonds. Furthermore, place the parchment in the middle tray of the oven and let it bake for 20 to 25 minutes. But the task is not done here. Ovens normally do not operate in the same manner everywhere. So, keep an eye on the loaves and if you spot the crust getting too dark, in that case you can go on covering the top with another baking parchment or an aluminium foil.
You can check whether the loaves are ready by knocking on the bottom side. If there is a hollow sound then the loaves are ready.