{"id":14235,"date":"2019-01-22T11:28:17","date_gmt":"2019-01-22T11:28:17","guid":{"rendered":"http:\/\/dev.pane-bistecca.com\/2019\/01\/22\/gefuellte-zoepfe-filled-breads\/"},"modified":"2024-10-08T15:44:13","modified_gmt":"2024-10-08T07:44:13","slug":"gefuellte-zoepfe-filled-breads","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2019\/01\/22\/gefuellte-zoepfe-filled-breads\/","title":{"rendered":"Gefuellte Zoepfe – Filled breads"},"content":{"rendered":"\n

Aus Hefezopfteig<\/a> laesst sich einiges herstellen! Man arbeitet nach diesem Rezept<\/a> und kann dann eine beliebige Fuellung auf den Teig streichen. Gefuellte Zoepfe sind ausgezeichnet. Passt auf den Fruehstueckstisch oder am Nachmittag zum Kaffee. Ich habe verschiedene Fuellungen ausprobiert und das sind meine Lieblingsfuellungen. Und Ihr findet sicher auch eine Mischung mit Euren Lieblingszutaten!<\/p>\n\n\n\n

Die ersten drei Bilder sind in dieser Reihenfolge: Nutellazopf, Speckzopf, Nusszopf.<\/p>\n\n\n\n

************<\/p>\n\n\n\n

With the Zopf dough<\/a> you are able to make filled breads. In Switzerland it is a traditional bread<\/a> and can be filled with any filling. They are absolutely delicious! They can be eaten for breakfast or even as an afternoon snack with a coffee. I made different fillings and these are my favorite ones. I am sure, you can make your own filling with your favorite ingredients!<\/em><\/p>\n\n\n\n

The first three pictures are: Nutella Zopf, Bacon Zopf and Hazelnut Zopf. <\/em><\/p>\n\n\n\n

\"\"\"\" \"\" Einen Hefezopfteig nach diesem Rezept<\/a> herstellen und wie beschrieben 2 Stunden gehen lassen.<\/p>\n\n\n\n

Fuellungen:<\/h4>\n\n\n\n

Nussfuellung:
200 g gemalene Haselnuesse
100 g gemalene Mandeln
100 g Butter
100 g Zucker
50 ml Sahne
die abgeriebene Schale einer Zitrone<\/p>\n\n\n\n

Alle Zutaten gut vermischen. Es entsteht eine klebrige streichbare Masse.<\/p>\n\n\n\n

~~~~~~<\/p>\n\n\n\n

Speck-Pilz Fuellung:
200 g Speck, gehackt
1 Zwiebel, fein gehackt
200 g Pilze, fein geschnitten
1 Zweig frischen Rosmarin
Gewuerze nach Belieben<\/p>\n\n\n\n

Den Speck mit der Zwiebel in einer Pfanne anziehen lassen (es braucht kein zusaetzliches Fett!). Dann den Rosmarin und die Pilze zugeben und gut wuerzen und ca 5 Minuten kochen lassen.
Auskuehlen lassen.<\/p>\n\n\n\n

~~~~~~<\/p>\n\n\n\n

Oder:
Nutella
Marmelade
Pesto
Tepanade
Pizzasauce mit Kaese gemischt<\/p>\n\n\n\n

Den Teig auf eine bemehlte Flaeche kippen und in zwei gleich grosse Teile schneiden. Beide Teile duenn auswallen, auf ca 50\/25 cm.
Auf jedes Teil die Fuellung streichen, dabei ca 5 cm Rand frei lassen.
Den Teig satt aufrollen und die Enden gut zusammendruecken.
Beiden Rollen nun nebeneinander legen. Die Straenge nun ineinander verdrehen und die Enden unter den Zopf druecken.
Den Nusszopf kann man auch oben einschneiden, das sieht sehr schoen aus. Dazu schneidet man die Teigrollen vor dem Verdrehen oben bis zur Haelfte der Rollentiefe ein.
Die Zoepfe mit mit Milch verduenntem Eigelb bestreichen.
Die Zoepfe bei 200 C Grad ca 40 Minuten im Ofen backen. Dann auf 180 C Grad herunterstellen und nochmals 5-10 Minuten backen.<\/p>\n\n\n\n

Die Zoepfe lassen sich wunderbar einfrieren und dann bei Gelegenheit einfach auftauen lassen und er ist wieder wie frisich gebacken. Wer den deftigen Zopf warm will, baeckt ihn einfach bei 180C Grad ca 15 Minuten auf.<\/p>\n\n\n\n

************<\/p>\n\n\n\n

Make a Zopf dough with this Recipe<\/a> and let it rest for 2 hours.<\/em><\/p>\n\n\n\n

Fillings:<\/em><\/h4>\n\n\n\n

Hazelnut Filling:<\/em>
200 g ground Hazelnuts<\/em>
100 g ground Almonds<\/em>
100 g Butter<\/em>
100 g Sugar<\/em>
50 ml Whipping Cream<\/em>
Zest of one Lemon<\/em><\/p>\n\n\n\n

Mix all ingredients together until you have a sticky mass.<\/em><\/p>\n\n\n\n

~~~~~~<\/em><\/p>\n\n\n\n

Bacon-Mushroom Filling:<\/em>
200 g Bacon, chopped<\/em>
1 Onion, chopped<\/em>
200 g Mushrooms, chopped<\/em>
1 Twig fresh Rosemary, cut up<\/em>
Seasoning to taste<\/em><\/p>\n\n\n\n

Fry the bacon with the onion in a flat pan (you don’t need any additional fat!). Then add the rosemary and the mushrooms and season very well. Let simmer for 5 minutes. Let cool.<\/em><\/p>\n\n\n\n

~~~~~~<\/em><\/p>\n\n\n\n

Or:<\/em>
Nutella<\/em>
Marmalade\/Jam<\/em>
Pesto<\/em>
Tepanade<\/em>
Pizza sauce mixed with Cheese<\/em><\/p>\n\n\n\n

Put the dough onto a working surface. Cut it into two pieces and roll both out into long sheets (approx 50\/25 cm).<\/em>
Spread the filling onto both pieces, but leave a 5 cm wide border.<\/em>
Roll the dough up and tuck the ends in.<\/em>
Put the rolls next to each other. Twist them around each other and tuck the ends under the Zopf.<\/em>
The hazelnut Zopf looks more interesting, by cutting the top open to reveal the filling. You make a cut along both rolls approx. half the roll deep. Then twist the rolls, by trying to keep the cut on top.<\/em>
Brush the bread with an egg-yolk and milk mixture.<\/em>
Bake the Zopf at 200 C for approx. 40 minutes, then turn the heat down to 180 C for an additional 5-10 minutes.<\/em><\/p>\n\n\n\n

These breads can be frozen. Just take them out of the freezer the night before serving.  If you like to serve them warm, just heat them up in the oven at 180 C for approx. 15 minutes.<\/em><\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n
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\"Gefuellte<\/figure>\n\n\n\n
\"Gefuellte<\/figure>\n\n\n\n
\"Gefuellte<\/figure>\n\n\n\n
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\"\"<\/figure>\n\n\n\n
\"Gefuellte<\/figure>\n\n\n\n
\"Gefuellte<\/figure>\n\n\n\n
\"Gefuellte<\/figure>\n\n\n
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\"\"<\/figure>\n<\/div>","protected":false},"excerpt":{"rendered":"

Aus Hefezopfteig laesst sich einiges herstellen! Man arbeitet nach diesem Rezept und kann dann eine beliebige Fuellung auf den Teig streichen. Gefuellte…<\/p>\n","protected":false},"author":5,"featured_media":160884,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[135,124,93,235,197,153,77,201,174],"tags":[137,127,95,237,199,157,83,203,175],"class_list":{"0":"post-14235","1":"post","2":"type-post","3":"status-publish","4":"format-gallery","5":"has-post-thumbnail","7":"category-bread","8":"category-meat","9":"category-breakfast","10":"category-baked-goods","11":"category-nuts","12":"category-mushrooms","13":"category-switzerland","14":"category-speck","15":"category-zopf","16":"tag-brot","17":"tag-meat","18":"tag-fruehstueck","19":"tag-baked-goods","20":"tag-nut","21":"tag-pilz","22":"tag-switzerland","23":"tag-bacon","24":"tag-zopf","25":"post_format-post-format-gallery"},"yoast_head":"\nGefuellte Zoepfe - Filled breads[:] - Pane-Bistecca<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/pane-bistecca.com\/en\/2019\/01\/22\/gefuellte-zoepfe-filled-breads\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:locale:alternate\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Gefuellte Zoepfe - Filled breads\" \/>\n<meta property=\"og:description\" content=\"Aus Hefezopfteig laesst sich einiges herstellen! 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