Curd Braid

Hefezopf

1. Slightly heat the milk in a saucepan and dissolve the yeast in it. Then stir in the sugar until it has dissolved. Melt the butter. Sift the flour into a large bowl and add the milk-yeast mixture in one go. Add the egg, butter and salt and knead everything briefly with the dough hook of a hand mixer. Then continue kneading with your hands until you get a smooth dough. Cover and let the dough rise in a warm place until the volume has doubled (can take up to 2 hours)

filling

1. Mix the low-fat quark with the sugar and vanilla sugar until a homogeneous mixture is formed. Then mix in the raisins and lemon zest.

preparation

1. Knead the dough briefly again and divide it into 3 equal pieces. Shape each piece into a roll and roll it out with a rolling pin (picture 4). Spread the filling evenly on top and roll up the dough (you shouldn’t use too much filling). When all 3 rolls have been filled, braid them into a braid and brush with a little egg yolk.
2. Bake the braid at 200 ° C (top and bottom heat) for about 15 minutes and then reduce the heat to 180 ° C. When the curd cheese turns dark, cover it with aluminum foil.

molding

1. Mix the powdered sugar with the juice of half a lemon and 2 teaspoons of water to a mixture. If this is too thick, just add a little lemon juice or water; If the mixture is too thin, add a little powdered sugar. As soon as the braid has cooled down, brush it with the icing. Enjoy your meal!