The Allerseelenzopf is a traditional pastry. It consists of a sweet yeast dough that is braided into a plait about 30 cm long. In some places the yeast plaits are only plaited together at the ends, in the middle the strands then run roughly parallel.
Traditionally, it was used as an offering for a deceased person. But hardly anyone does that anymore. What has remained, however, is the recipe, so that the delicious plait can be eaten at any time.
Ingredients & Shopping list
- 0,5 l milk
- 200 g soft butter
- 30 g resh yeast
- 100 g sugar
- 1 pinch salt
- 1 kg flour (type 405)
- First, let the ingredients come to room temperature.
- Sift the flour into a large enough bowl, make a well in the middle and crumble the yeast into it. Mix with a little lukewarm milk and 1 tsp sugar.
- Mix with a little lukewarm milk and 1 tsp sugar.
- Knead in sugar and milk alternately, then salt and the melted, lukewarm butter. "Beat" dough by hand until it forms bubbles.
- Cover and let rise again in a warm place.
- The dough pieces are then separated with the hands and shaped into length. Braid 3 or 4 strands together into a braid.
- Bake at 220°C for about 35 minutes.