Hefezopf (German Braided Yeast Bread)
Why this recipe works
- Classic braided shape: Dividing the dough into ropes and braiding it gives Hefezopf its recognisable look and an even, sliceable structure.
- Soft enriched crumb: Milk, egg and butter make the dough tender and rich without turning it into a heavy sweet bread.
- Easy to serve: The loaf slices neatly and works well with simple toppings such as butter, jam or honey.
Get the most out of this recipe
Timing notes
- Let the dough guide the timing: Proofing can vary with room temperature, so look for a visibly doubled dough on the first rise and a puffy braid before baking.
- Cool before slicing: A short cooling time helps the crumb set, making the bread easier to slice without compressing it.
Texture tips
- Knead until elastic: A smooth, stretchy dough gives the loaf its light, fibrous crumb and helps the braid hold its shape.
- Do not overbake: Bake until deep golden and hollow-sounding underneath; leaving it too long can dry out the enriched crumb.
Make-ahead tips
- Prepare for an easier bake: Measure the dry ingredients and bring the butter to a soft, workable texture before starting the dough.
- Freeze sliced: Freeze slices well wrapped, then defrost at room temperature and refresh gently in a 160°C (320°F) oven.
Authenticity notes
- German home baking style: Hefezopf is a familiar German-style enriched loaf, often served in slices rather than as a dessert bread.
- Traditional serving: It is commonly served simply with butter, jam or honey, especially for breakfast, brunch or coffee time.
Equipment you'll need
Ingredients
Dough
Finish
Instructions
- Warm the milk until just lukewarm, then stir in the caster sugar. Sprinkle over the instant yeast, whisk briefly, and leave for 5 minutes until slightly foamy.
- In a stand mixer bowl, mix the flour and fine sea salt. Beat the eggs in a separate bowl and reserve a little for glazing. Add the remaining beaten egg, milk mixture and vanilla extract to the flour, then knead on low to medium speed for 6 to 8 minutes until smooth and elastic.
- Add the softened butter a little at a time, kneading until fully incorporated and the dough is glossy and stretchy, 4 to 6 minutes. Shape into a ball, cover, and leave to prove until doubled in size.
- Tip the dough onto a lightly floured surface and divide into 3 equal pieces. Roll each piece into a long rope, then braid them together and pinch the ends to seal.
- Transfer the braid to a baking tray and cover lightly. Prove for 45 to 60 minutes until puffy and the braid holds a gentle indentation when pressed.
- Heat the oven to 180°C (355°F). Brush the braid with the reserved beaten egg, then sprinkle generously with pearl sugar.
- Bake for 25 to 30 minutes until deep golden and the loaf sounds hollow when tapped underneath. Cool on a rack for at least 20 minutes before slicing.
Recipe notes
Tips
- If the top is browning too quickly, loosely cover the loaf with aluminium foil for the final 10 minutes of baking.
- For the best texture, knead until the dough can be stretched into a thin, translucent sheet without tearing.
- If serving to vulnerable groups, use pasteurised eggs where available.
Substitutions
- Replace Vanilla extract with vanilla sugar, using 20 g and reducing the Caster sugar to 50 g.
- Replace Whole milk with lactose-free-milk for a lactose-free version with the same richness.
- Replace Pearl sugar with Caster sugar for a finer, more even crust.
Storage
- Refrigerate up to 2 days
- Store well wrapped at room temperature for up to 2 days for the softest crumb, or refrigerate if your kitchen is warm. Freeze sliced for up to 2 months; defrost at room temperature and refresh in a 160°C (320°F) oven for 5 to 8 minutes.
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Recipe overview
- Servings: 10 servings
- Yield: braided loaf
- Total time: 3h 15min (35min active)
- Difficulty: Medium
- Cuisine: German
-
Allergens:
Eggs Gluten Milk Wheat
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