Ecomely

Language

Huesenzopp (Huesenzopp): recipe illustration
Breakfast

Huesenzopp (Huesenzopp)

Luxembourgish braided brioche loaf with a soft, golden crumb and a glossy egg-yolk crust. Traditionally prepared for Easter and major family celebrations.

Made it? Rate this recipe

Save to favoritesAdd to my shopping list

Ingredients

Ingredients

Pâte

Spices & seasoning

Optional extras

On the side

Instructions

  1. In a bowl, mix the lukewarm milk, yeast and a spoonful of sugar. Leave for 10 minutes until the surface foams.
  2. In a large bowl, mix the flour, remaining sugar, salt and vanilla.
  3. Add the milk mixture, eggs and lemon zest, then knead for 5 minutes.
  4. Gradually work in the soft butter and knead for another 8 to 10 minutes, until the dough is smooth and elastic.
  5. Cover and leave to rise for 1 hour in a warm place, until doubled in size.
  6. Knock back the dough, divide it into three equal ropes and braid them. Place the braid on a tray lined with baking paper.
  7. Leave to rise for another 30 minutes. Preheat the oven to 180 °C.
  8. Brush with egg yolk mixed with milk, sprinkle with sesame or almonds and bake for 30 minutes, until golden. Leave to cool on a rack.

Variations and tips

Raisin version. Add the soaked raisins to the dough before the first rise.

More ideas

Buttered Braided Brioche (Monni Zopp)2 h 05 · 8 serv. · budget-friendlyRiesling pie (Rieslingspaschtéit)1 h 45 · 8 serv.Bouchée à la Reine luxembourgeoise1 h 05 · 4 serv.Bretzel mat Quetschen (Bretzel mat Quetschen)1 h 10 · 6 serv. · budget-friendlyBrëtzelkuch (pretzel cake)1 h · 8 serv. · budget-friendlyGefëllte Kuckel (stuffed chicken)1 h 45 · 4 serv.Redcurrant jam (Johannisbierkonfituer)40 min · 6 serv. · budget-friendlyDréibrout (three-flour bread)1 h 20 · 8 serv. · budget-friendly

Original Ecomely recipe.