{"id":14787,"date":"2021-03-16T04:52:24","date_gmt":"2021-03-16T04:52:24","guid":{"rendered":"http:\/\/dev.pane-bistecca.com\/2021\/03\/16\/herz-zopf-mit-rosen-nicht-nur-fur-den-oster-brunch\/"},"modified":"2024-10-01T11:21:45","modified_gmt":"2024-10-01T03:21:45","slug":"herz-zopf-mit-rosen-nicht-nur-fur-den-oster-brunch","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2021\/03\/16\/herz-zopf-mit-rosen-nicht-nur-fur-den-oster-brunch\/","title":{"rendered":"Herz-Zopf mit Rosen nicht nur f\u00fcr den Oster Brunch – Heart Zopf with Roses not only for Easter Brunch"},"content":{"rendered":"

Meine Schwester hat zu Ostern dieses fantastische Herz-Zopf mit Rosen gebacken, aber nicht einfach als Zopf, sondern als Herz mit Rosen serviert. Ist es nicht unglaublich sch\u00f6n? Als ich es sah, musste ich daraus unbedingt einen Gastbeitrag machen! Ich finde es sch\u00f6n, dass man mit Brotteig so ziemlich alles machen kann. Diese Rosen passen nicht nur zu Ostern gut auf das Brot, sondern auch zum Muttertag, Geburtstagsfeiern und Weihnachten! Danke liebe Schwester!<\/p>\n

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

My sister made this beautiful bread for an Easter Brunch. It is not just a Swiss Zopf, but in heart shape with decorations of roses. Isn’t it beautiful? When I saw it I needed to make a guest entry for it! I like the fact that you can make anything with bread dough! These roses fit well to Easter, but are also perfect for Mother’s Day, Birthdays, Christmas or any celebration. Thank you dear sister!<\/em><\/p>\n\n

\n
\"Herz-Zopf<\/figure>\n<\/div>\n\n

1 kg Mehl
1 EL Salz
40 g frische Hefe mit 1 EL Zucker aufgel\u00f6st
125 g Butter fl\u00fcssig
6 \u00bd – 7 dl Milch \u2013 in fl\u00fcssige Butter giessen<\/p>\n

2 Eigelbe und etwas Milch zum Bestreichen<\/p>\n

Alle Zutaten des Teiges gut kneten, bis ein weicher, glatter Teig entsteht. 1 Stunde ruhen und auf das Doppelte gehen lassen.<\/p>\n

Jetzt einen kleineren Teil des Teiges nehmen und 2 mm dick auswallen. Daraus 15 Kreise \u00e0 ca. 4 \u2013 5 cm Durchmesser ausstechen und leicht \u00fcbereinander legen. (Bild 1) Nun die 3 Reihen satt einzeln aufrollen, von links nach rechts und aufstellen. Oben die \u00e4usseren Rosenbl\u00e4tter etwas nach aussen dr\u00fccken und die Rosette etwas \u201eb\u00fcschelen\u201c. Total sind es 3 Rosetten. (Bild 2)<\/p>\n

Dann ein weiteres St\u00fcck des Teiges nehmen, wieder 2 mm dick auswallen und 2 Kreise \u00e0 10 \u2013 11 cm Durchmesser ausstechen. Mit dem Ausstecher, mit welcher diese grossen Kreise ausgestochen wurden, jeden Kreis einzeln so halbieren, dass total 4 Bl\u00e4tter entstehen. (Bild 3) Mit dem Messerr\u00fccken die typischen Kerben einf\u00fcgen, um das Aussehen eines Blattes zu erhalten. (Bild 4) Anschliessend die 4 Bl\u00e4tter in der Mitte zusammenpressen (nur ca. je 0.5 bis 1 cm aufeinander), die Bl\u00e4tter mit Eigelb bestreichen und die Rosetten in der Mitte drapieren, etwas andr\u00fccken, (Bild 5 und 6) Nun auch die Rosetten mit Eigelb bestreichen und das ganze Kunstwerk auf einen mit etwas Mehl best\u00e4ubten Teller in den K\u00fchlschrank stellen.<\/p>\n

Sobald diese Dekoration bereit ist, den restlichen Teig verarbeiten. Wir teilen den Teig genau in 3 Teile, mit der Waage abw\u00e4gen und ganz genau arbeiten. Die 3 Teigteile nochmals sehr gut kneten und dann zu 3 Rollen verarbeiten, immer wieder einen Teil rollen, die n\u00e4chste Rolle nehmen, die andere Rolle inzwischen ruhen lassen, bis alle 3 Rollen gleich d\u00fcnn sind. Die drei St\u00e4nge m\u00fcssen je ca. 110 bis 120 cm lang werden. (Bilder 7,8 und 9)<\/p>\n

Nun in der Mitte beginnen einen Zopf zu formen, genau gleich, wie einen Haarzopf. Am Ende zusammendr\u00fccken. Dann den ganzen Zopf auf den Bauch drehen (was vorher oben lag, liegt nun auf der Arbeitsplatte) und die andere H\u00e4lfte z\u00f6pfeln und wieder am Schluss zusammendr\u00fccken. (Bild 10)<\/p>\n

Nun auf dem Backblech ein Herz formen und da wo die beiden Enden zusammenkommen fest mit der Faust runterdr\u00fccken. Es soll ziemlich platt sein, etwa Faust gross. (Bild 11) Den ganzen Zopf mit Eigelb bestreichen und jetzt die Rosetten aus dem K\u00fchlschrank auf den heruntergedr\u00fcckten Teil fest draufdr\u00fccken. Hier darauf achten, dass diese Rosetten etwas weiter oben sind als bei meinem Zopf, damit diese im Backofen nicht runterrutschen. (Bilder 12 und 13)<\/p>\n

Im Backofen sind meine Rosetten dann leider tats\u00e4chlich runtergerutscht und die Rosetten gekippt. Dies h\u00e4tte verhindert werden k\u00f6nnen, wenn ich die Rosetten etwas weiter oben drauf gedr\u00fcckt h\u00e4tte. Deshalb beim Zusammenf\u00fchren der beiden Zopfenden wirklich fest runterdr\u00fccken, damit nachher die Rosetten dort bleiben. (Beim zweiten mal Backen hats wunderbar geklappt!) Nochmals alles mit Eigelb bestreichen.<\/p>\n

Bevor der Zopf in den Backofen kommt, 30 Minuten ruhen lassen und dann bei 190 Grad ca. 30 Minuten backen.<\/p>\n

Ich w\u00fcnsche en guete Appetit!<\/p>\n

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

1 kg Flour<\/em>
1 tbsp Salt<\/em>
40 g fresh Yeast mixed with 1 tbsp Sugar<\/em>
125 g Butter melted<\/em>
650 – 700 ml Milk \u2013 add to the melted butter<\/em><\/p>\n

2 Egg-yolks and a little Milk for egg-wash<\/em>\u00a0<\/p>\n

Knead all ingredients for the dough well together until you have a soft dough. Let rest for 1 hour until grown double the size.\u00a0<\/em><\/p>\n

Take a small portion of the dough and flatten to 2 mm. Cut 15 disks of approx. 4-5 cm diameter and lay them slightly over each other. (pic 1) Now roll these 3 rows well together from left to right and stand them up. Slightly push the upper part of the rose petals out. You have now 3 roses! (pic 2)\u00a0<\/em><\/p>\n

Then take another portion of the dough and flatten again to 2 mm. Cut two disks of 10-11 cm diameter. Then use the cutter to cut the leaves, by cutting the disks into ovals. You have now 4 leaves. (pic 3) With the back of a knife press in some veins (pic 4) Now press the tips of the leaves one one side together (only approx. 5 mm to 1 cm over each other) and brush them with the egg-wash. Now add the three roses into their middle, press slightly down. (pic 5 and 6) Now also brush the roses with egg-wash. Put on a floured plate and store in the fridge!\u00a0\u00a0<\/em><\/p>\n

When your decoration for the heart is done, we work on the rest of the dough. Cut into three precise parts! Knead each part again well. Then work each piece into a roll. Roll one part, let rest, work on the next roll, let rest and so on until you have three approx. 110 to 120 cm long thin rolls. (pics 7,8 and 9)<\/em><\/p>\n

Now you start braiding in the middle, just like you braid your hair. Push the ends together. Turn the whole bread upside down, what was up is now facing down, and braid the other ends together. (pic 10)<\/em><\/p>\n

Now form a heart shape with this braid and press the ends well together with your fist! It has to be flat approx. fist size. (pic 11) Brush the whole bread with egg-wash, the take the roses from the fridge and add it to the flat part. Be careful to add the roses a bit higher up than mine, so they do not slip down while baking. (pic 12 and 13)<\/em><\/p>\n

As you can see, my roses slipped and tumbled over. This could have been avoided if I had them put slightly higher on the bread. That’s why you really have to press hard down when you bring the heart together. (my second attempt on this bread worked perfectly!) Now brush all of it again with egg-wash!\u00a0<\/em><\/p>\n

Before you put it into the oven let it rest for another 30 minutes. Bake at 190 C for approx. 30 minutes.\u00a0<\/em><\/p>\n

Enjoy!<\/em><\/p>\n

\u00a0<\/p>\n\n

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\"Herz-Zopf<\/figure>\n<\/div>\n\n\n
\"Herz-Zopf<\/figure>\n\n\n\n
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\"Herz-Zopf
Zweiter Versuch – Second attempt!<\/figcaption><\/figure>\n<\/div>\n\n
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\"Herz-Zopf<\/figure>\n<\/div>\n\n

Marisa<\/h1>","protected":false},"excerpt":{"rendered":"

Meine Schwester hat zu Ostern dieses fantastische Herz-Zopf mit Rosen gebacken, aber nicht einfach als Zopf, sondern als Herz mit Rosen serviert….<\/p>\n","protected":false},"author":5,"featured_media":160562,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[135,85,230,93,53,235,243,44,184,77,33,320,231,174],"tags":[137,88,95,57,175],"class_list":{"0":"post-14787","1":"post","2":"type-post","3":"status-publish","4":"format-gallery","5":"has-post-thumbnail","7":"category-bread","8":"category-eggs","9":"category-celebration","10":"category-breakfast","11":"category-guest-entry","12":"category-baked-goods","13":"category-gifts-from-the-kitchen","14":"category-main-dishes","15":"category-easter","16":"category-switzerland","17":"category-snack","18":"category-valentines-day","19":"category-weihnachten","20":"category-zopf","21":"tag-brot","22":"tag-eggs","23":"tag-fruehstueck","24":"tag-guest-entry","25":"tag-zopf","26":"post_format-post-format-gallery"},"yoast_head":"\nHerz-Zopf mit Rosen nicht nur f\u00fcr den Oster Brunch - 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