We have a breakfast tradition at work – at our weekly Wednesday meetings somebody has to bring breakfast. This week was my turn and instead of my usual (and well loved) Banana Bread I decided to do a more traditional breakfast: Rye-Spelt Rolls and yeast-dough Brioche.
I started the rolls already on Sunday before and left them rising in the fridge for 3 days – the taste was amazing. The yeast-dough based German „Hefezopf“ was started on Tuesday night. Of course the yeast somehow did not start and the dough decided not to rise – hence, I prepared another dough (fool-proof and already tested). After one hour at room temperature, the new dough was rising nicely and thus was put in the fridge as well. After a nightmare of yeast-dough not working (true! I woke up at 3 am in the morning), I woke up early enough to bake the rolls and folded the „Hefezopf“ in the right shape. The yoghurt-cinnamon yeast-dough that refused to rise the night before was left at room temperature and started to rise over night so I thought I will give it a go and formed some balls that were put in a cake tin and left to rise for another hour in the warmth (24 °C should be enough). Funny enough: this problematic yeast-dough child was getting the highest ratings at the breakfast later…
- 450 g flour
- 300 g half-fat joghurt
- 60 g sugar (need to be „true“ sugar, substitutes do not work in yeast-based doughs!)
- 4 g dried yeast (or 12 g fresh yeast but hard to get in Britain!)
- 60 g butter
- 5 g salt
- 2 g cinnamon
- 5 g honey
- 1 egg yolk to brush
! use joghurt at room temperature !
- Mix the flour with sugar, salt and cinnamon and add the dried yeast. Add the joghurt. Melt the butter and add to the flour mixture (make sure the butter is not too warm!!! hot mixture will kill the yeast, cold mixture will be difficult to start). Add honey and knelt everything to a homogenous dough. The dough might be quite dense…
- Let rest for 1 hour at 24 °C. If the dough is not rising (mine did not), leave in the kitchen covered with a kitchen towel over night (our kitchen has about 16-17 °C). If the dough rises enough, keep it in the fridge over night.
- The next day form some balls and put them in a long cake tin. Let rise for another hour at 24 °C (dough should rise quite well this time). Brush the surface with egg yolk. Bake for 20 minutes at 200°C. Take out of the tin and let cool down completely.
Tastes very well with sweet and savoury toppings – enjoy!