Hefezopf – luftig leicht – ala Ehemann.

Osterzeit ist für uns nicht nur die Zeit des Eier Färbens oder der Osterglocken. Osterzeit heißt bei uns auch Hefezopf ala Ehemann, das ist sein Rezept.


Mein Mann hat damit mit dem Hefezopf angefangen als wir Kinder bekommen haben. Über den ersten Hefezopf spreche wir bis heute noch. Der war zum Schluss so groß aufgegangen, dass er zum Backen in den Offen NICHT mehr rein passte hahahaha…

Eigentlich muss mein Mann immer zwei mal einen Hefezopf machen. Einen für uns und eine für meine große Verwandtschaft wenn wir uns alle zum Eiersuchen wiedersehen…

Er hat das Rezept vom Hefezopf natürlich nicht erfunden und es gibt unzählige Rezepte, aber nach 8 Jahren hat er das so abgewandelt das es der luftigste und leichteste Hefezopf ist, den ich je gegessen habe.

Zum Glück, darf ich das jetzt mit Euch teilen. Hier kommt das Hefezopf Rezept und seine Arbeitsschritte.

Zutaten für den Hefezopf

  • 250 ml Milch
  • 375 g Weizenmehl (Type 405)
  • 60 g Zucker½ 
  • ca. 21 g Würfelfrische Hefe 
  • 50 g weiche Butter (Zimmertemperatur)
  • 1 Prise Salz
  • 1 Ei (Gr. M)
  • etwas Milch 
  • zum Bestreichen etwas Hagelzucker (nach belieben)
  • zum Bestreuen etwas Mehl zur Teigverarbeitung

Zubereitung für den Hefezopf

Schritt 1

Hefezopf Rezept

250 ml Milch / 375 g Weizenmehl (Type 405) / 1 Prise Zucker / ½ Würfel frische Hefe (ca. 21 g)

Milch erwärmen bis sie lauwarm ist. Mehl in eine Schüssel sieben. Eine Mulde darin bilden und die Hefe in die Mulde bröseln. 3 EL von der lauwarmen Milch mit 1 Prise Zucker vermischen und über die Hefe in der Mulde gießen. Mit einem Löffel die Hefe-Milchmischung etwas vermischen (noch nicht das Mehl einkneten). Die Schüssel mit einem Geschirrhandtuch abdecken und an einem warmen Ort ca. 15 Min. gehen lassen.

Schritt 2

Hefezopf Rezept

1 Ei (Gr. M) / 60 g Zucker / 1 Prise Salz / 50 g weiche Butter (Zimmertemperatur)

Ei, restliche Milch, restlichen Zucker und Salz in die Schüssel geben und zusammen mit der Hefemischung und dem Mehl 3 Min. auf niedriger Stufe, dann ca. 5 Min. auf hoher Stufe mit den Knethaken des Rührgeräts verkneten. Butter in Stücken nach und nach unterkneten. Damit der Teig später gut aufgeht, sollte der Teig mindestens 5 Min. kräftig geknetet werden. Sonst kann der Teig später zusammenfallen oder klebrig sein!

Schritt 3

Hefezopf Rezept

Etwas Mehl zur Teig verarbeitung.

Schüssel mit dem Teig nochmals mit einem Geschirrhandtuch abdecken und weitere 60 Min. an einem warmen Ort gehen lassen. Dann denTeig auf eine bemehlte Arbeitsfläche geben und in drei Teile teilen. Die Teigstücke jeweils zu einer langen Wurst mit 40 cm Länge rollen. Teigsträhnen zu einem Zopf flechten. Die Enden miteinander verdrehen und unter den Zopf legen, damit sie einen schönen Abschluss bilden. Zopf auf ein mit Backpapier belegtes Blech legen und mit einem Geschirrhandtuch abdecken. Nochmals 45 Min. gehen lassen.

Schritt 4 Hefezopf

Hefezopf Rezept

Etwas Milch zum Bestreichen etwas Hagelzucker zum Bestreuen (nach belieben)

Währenddessen den Backofen auf 200 Grad Ober-/ Unterhitze (Umluft: 180 Grad) vorheizen. Den Hefezopf mit etwas Milch bestreichen und mit Hagelzucker bestreuen. Zopf schließlich im vorgeheizten Ofen ca. 15-20 Minuten leicht bräunlich backen. Vollständig auskühlen lassen.

Der Hefezopf kann auch wunderbar eingefroren werden.

Ich verspreche euch, ihr werdet den Hefezopf lieben!

Schau mal was mein Mann noch zaubern kann. ARTIKEL HIER!

P.S.: Ihr habt den Hefezopf gebacken und fotografiert? Dann taggt mich gerne auf Instagram (@suedostperle) oder auch mit dem Hashtag: #suedostperlerezepte, damit ich eure Werke nicht verpasse und bewundern kann. Daaaankeschön!

Ich freue mich, wenn du das Rezept Hefezopf teilst:

Alles Liebe, Eure

Hefezopf luftig leicht – ala Ehemann


15.516 Gedanken zu „Hefezopf luftig leicht – ala Ehemann

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