Cooking recipes Regional specialties from the federal statesRegional specialties from Bavaria and FranconiaTypically German: bread

Allerseelenzopf

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.

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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.

Recipe Allerseelenzopf

A delicious custom recipe that is eaten every day today.
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Course: pastries
Cuisine: Bavaria
Keyword: sweet
Difficulty: Experienced
Total Time: 1 hour 55 minutes
Servings: 1 piece

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)

Preparation

  • 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.
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