Lemon and Almond Zopf (Braided Loaf)

Source : Combine The Ingredients In A Container And Leave To Pre-proof When It Is Bubbly And The Mixture Is 2-3 Times Its Original Volume It S Done This ...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

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at : December 18, 2021

Step:

  1. Combine the ☆ ingredients in a container, and leave to pre-proof. When it is bubbly and the mixture is 2-3 times its original volume, it's done. This takes about 10 minutes.

    Lemon and Almond Zopf (Braided Loaf) recipe step 1 photo
  2. While the step 1 mixture is pre-proofing, combine the bread flour, sugar, butter and lukewarm (40°C) milk in a bowl, and mix together with your fingers.

    Lemon and Almond Zopf (Braided Loaf) recipe step 2 photo
  3. When the yeast has finished proofing, add it to the step 2 bowl and mix in well again. Finally, add the salt and knead it in well.

    Lemon and Almond Zopf (Braided Loaf) recipe step 3 photo
  4. When the dough has come together in the bowl, transfer it to a work surface. Knead it well by pushing it out away from you, rolling it up and repeating.

    Lemon and Almond Zopf (Braided Loaf) recipe step 4 photo
  5. When the surface of the dough is smooth and finely textured, round it off into a ball with a smooth surface. Place in a large bowl and cover with plastic wrap.

    Lemon and Almond Zopf (Braided Loaf) recipe step 5 photo
  6. Leave the dough for its 1st rising, about an hour at 35°C, until it's 2 to 2.5 times its original volume.

    Lemon and Almond Zopf (Braided Loaf) recipe step 6 photo
  7. Transfer the dough gently to a floured work surface, and slap it down with both palms to deflate. Cut into 4 wedges using a pastry cutter.

    Lemon and Almond Zopf (Braided Loaf) recipe step 7 photo
  8. Fold the dough towards the center and round it off. Cover with a tightly wrung out moistened kitchen towel and leave the dough to rest for 15 minutes.

    Lemon and Almond Zopf (Braided Loaf) recipe step 8 photo
  9. Mix the grated lemon zest and granulated sugar together well.

    Lemon and Almond Zopf (Braided Loaf) recipe step 9 photo
  10. Take the dough out from under the kitchen towel, and roll out with a rolling pin to about 15 x 10 cm.

    Lemon and Almond Zopf (Braided Loaf) recipe step 10 photo
  11. Divide the step 9 sugar-lemon mixture into 4 portions. Spread the mixture and the sliced almonds on the rolled out dough, leaving 2cm clear on one side. Roll it up to form a cylinder.

    Lemon and Almond Zopf (Braided Loaf) recipe step 11 photo
  12. Pinch the seam securely closed.

    Lemon and Almond Zopf (Braided Loaf) recipe step 12 photo
  13. Place the dough seam side down, and make two cuts in it, leaving 2cm at the end. When you cut the dough, the layers of the dough will be revealed, so be careful not to destroy them when you cut.

    Lemon and Almond Zopf (Braided Loaf) recipe step 13 photo
  14. Braid the dough, and pinch the ends together. Fold the pinched ends under the roll a little, which secures them.

    Lemon and Almond Zopf (Braided Loaf) recipe step 14 photo
  15. Line up the braided rolls on a kitchen parchment paper lined baking sheet, cover with a tightly wrung out moistened kitchen towel and leave for the 2nd rising for 30 minutes at 35°C.

  16. Brush the rolls with melted butter. Bake for 18 to 20 minutes, then cool on a rack. Done.


Ingredients

  1. 210 grams Bread (strong) flour
  2. 50 grams Unsalted butter (room temperature)
  3. 25 grams Sugar (I used light brown sugar)
  4. 120 ml Milk (about 40°C)
  5. 1 1/3 tsp ☆Dry yeast
  6. 1/2 tsp ☆Sugar
  7. 20 ml ☆ Lukewarm water (about 40°C)
  8. 1/2 tsp Natural salt
  9. 3 to 4 tablespoons Sliced almonds
  10. 1 lemon worth Grated lemon zest
  11. 1 1/2 tbsp Granulated sugar
  12. 1 tbsp Unsalted butter, melted

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