Monday, March 25, 2013
STEP 1: MAKE HAGELZUCKER
2 cups of sugar in a baking tray with walls...spray with previously boiled water to avoid bacterial growth when crust builds use fork to scrape, repeat several times until you have consistecy that is suitable for your usage...let air dry over nightbefore you put in a container.
STEP 2: MAKE THE HEFEZOPF
3 cups bread flour
1 1/2 Tbsp salt
1/3 cup sugar
1 cup warm water (about 100 degrees F)
2 Tsp yeast quick rise
pinch of saffron (I use 6-8 drops yellow good color) for the warm water
Let the yeast soak in the warm water with 1 tablespoon sugar for 15 minutes till foamy.Add the eggs and saffrom or food color and mix. Add the rest of the sugar, salt and then the flour. Add a bit more of flour if needed to make a firm dough but not TOO firm-enought so it's not sticky.
Divide into 3 equal pieces and braid, place on greased cookie sheet, cover with moist towel and let rise until doubled in size (about 45 minutes). Brush with egg wash (1 egg beated with little rosewater) sprinkle with Hagelzucker.
Bake on same cookie sheet 20-30 minutes at a preheated 350 degree oven. You know when its done when you tap with a wooden spoon and it sounds the same in the middle as it does on the ends.
Jean has never made Hefezopf, but at her request, I will be bringing my copy off the computer, to her house this weekend. She would like to make it before Easter.
Christ is the head of this house, the unseen guest at every meal and the silent listener to every conversation.