Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, lemon and almond zopf (braided loaf). One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Combine the almond mixture with the lemon juice. Reserve the filling and lemon curd until ready to fill the braids. Gently deflate the dough and divide it in half. To make the glaze: Whisk the egg yolk with the water, and brush the braid with this glaze.
Lemon and Almond Zopf (Braided Loaf) is one of the most popular of recent trending foods in the world. It is easy, it is fast, it tastes delicious. It is appreciated by millions every day. They’re fine and they look fantastic. Lemon and Almond Zopf (Braided Loaf) is something that I have loved my whole life.
To get started with this recipe, we must first prepare a few components. You can have lemon and almond zopf (braided loaf) using 12 ingredients and 16 steps. Here is how you can achieve it.
The ingredients needed to make Lemon and Almond Zopf (Braided Loaf):
- Take 210 grams Bread (strong) flour
- Take 50 grams Unsalted butter (room temperature)
- Get 25 grams Sugar (I used light brown sugar)
- Take 120 ml Milk (about 40°C)
- Prepare 1 1/3 tsp ☆Dry yeast
- Get 1/2 tsp ☆Sugar
- Make ready 20 ml ☆ Lukewarm water (about 40°C)
- Prepare 1/2 tsp Natural salt
- Get 3 to 4 tablespoons Sliced almonds
- Get 1 lemon worth Grated lemon zest
- Take 1 1/2 tbsp Granulated sugar
- Make ready 1 tbsp Unsalted butter, melted
This homemade lime and lemon cake is made in a loaf pan and topped with a citrus almond glaze that is to die for! A perfect lemon dessert for spring or summer! Tuck the ends of the loaf underneath and place the loaf on a baking sheet lined with parchment paper. Let the braided loaf rise another hour at room temperature until puffy.
Steps to make Lemon and Almond Zopf (Braided Loaf):
- 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.
- 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.
- 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.
- 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.
- 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.
- Leave the dough for its 1st rising, about an hour at 35°C, until it's 2 to 2.5 times its original volume.
- 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.
- 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.
- Mix the grated lemon zest and granulated sugar together well.
- Take the dough out from under the kitchen towel, and roll out with a rolling pin to about 15 x 10 cm.
- 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.
- Pinch the seam securely closed.
- 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.
- Braid the dough, and pinch the ends together. Fold the pinched ends under the roll a little, which secures them.
- 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.
- Brush the rolls with melted butter. Bake for 18 to 20 minutes, then cool on a rack. Done.
Tuck the ends of the loaf underneath and place the loaf on a baking sheet lined with parchment paper. Let the braided loaf rise another hour at room temperature until puffy. Brush the loaf with eggwash, if possible two times. Later just a women's braid went into the grave and as time passed a braided loaf of bread was buried with the husband. There were many ways to make a "Hair Sacrifice" be it the shaved monks head or giving a braid to a relative to honor the deceased.
So that is going to wrap this up with this exceptional food lemon and almond zopf (braided loaf) recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
