📝 About This Recipe
A staple of German bakeries and festive Sunday tables, the Hefezopf is a cloud-like, golden-brown braided loaf that balances delicate sweetness with a rich, buttery crumb. This traditional 'Yeast Braid' is often enjoyed during Easter or family breakfasts, offering a comforting aroma of vanilla and fresh lemon zest that fills the entire home. Its soft, pull-apart texture and iconic braided shape make it a beautiful, edible centerpiece that symbolizes warmth and European hospitality.
🥗 Ingredients
The Yeast Dough
- 500 grams All-purpose flour (sifted; high-quality bread flour also works well)
- 250 ml Whole milk (lukewarm, approximately 35°C/95°F)
- 7 grams Active dry yeast (one standard packet)
- 80 grams Granulated sugar
- 80 grams Unsalted butter (softened at room temperature)
- 1 large Egg (at room temperature)
- 1/2 teaspoon Salt (fine sea salt)
- 1 teaspoon Lemon zest (freshly grated from an organic lemon)
- 1 teaspoon Vanilla extract (pure extract for the best flavor)
Glaze and Toppings
- 1 large Egg yolk (for the egg wash)
- 1 tablespoon Milk (to mix with the egg yolk)
- 2 tablespoons German Pearl Sugar (Hagelzucker) (traditional crunchy topping)
- 2 tablespoons Sliced almonds (optional, for added crunch)
👨🍳 Instructions
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1
In a small bowl, whisk the active dry yeast and one teaspoon of the sugar into the lukewarm milk. Let it sit for 5-10 minutes until it becomes frothy and activated.
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2
In the bowl of a stand mixer fitted with a dough hook, combine the sifted flour, the remaining sugar, salt, and lemon zest.
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3
Make a well in the center of the flour mixture and pour in the activated yeast mixture, the room temperature egg, and the vanilla extract.
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4
Start mixing on low speed. Once the ingredients begin to come together, add the softened butter piece by piece, ensuring each piece is incorporated before adding the next.
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5
Increase the speed to medium and knead the dough for about 8-10 minutes. The dough should be smooth, elastic, and pull away cleanly from the sides of the bowl.
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6
Shape the dough into a ball and place it in a lightly greased bowl. Cover with a damp cloth and let it rise in a warm, draft-free spot for 60-90 minutes, or until doubled in size.
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7
Gently punch down the risen dough to release the air. Transfer it to a lightly floured surface and divide it into three exactly equal portions (using a kitchen scale is recommended for a symmetrical braid).
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8
Roll each portion into a long rope, roughly 40-45 cm (16-18 inches) long. Try to keep the thickness consistent throughout the length of the ropes.
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9
Lay the three ropes side-by-side on a baking sheet lined with parchment paper. Pinch the top ends together firmly.
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10
Braid the ropes just like hair, crossing the outer ropes over the middle one. Keep the braid snug but not too tight to allow for the second rise. Pinch the bottom ends together and tuck them under the loaf.
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11
Cover the braid loosely with a clean kitchen towel and let it rise again for about 30-45 minutes until it looks puffy.
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12
Preheat your oven to 180°C (350°F). Whisk the egg yolk and tablespoon of milk together, then gently brush this glaze over the entire surface of the braid.
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13
Generously sprinkle the pearl sugar and sliced almonds over the top of the glazed dough.
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14
Bake for 25-30 minutes until the Hefezopf is deep golden brown and sounds hollow when tapped on the bottom. If it browns too quickly, cover loosely with foil after 20 minutes.
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15
Remove from the oven and let it cool completely on a wire rack before slicing to ensure the crumb sets perfectly.
💡 Chef's Tips
Always ensure your milk is lukewarm; if it is too hot (above 45°C), it will kill the yeast and the bread won't rise. For an extra rich flavor, you can soak 50g of raisins in rum or warm water and knead them into the dough during step 5. If you don't have a warm spot for rising, place the bowl in an unlit oven with a bowl of hot water on the rack below it. To check for doneness, use an instant-read thermometer; the internal temperature should reach about 90°C (195°F). Avoid adding too much extra flour during the shaping process, as this can make the final bread dry and dense.
🍽️ Serving Suggestions
Serve thick slices with high-quality salted butter and a dollop of apricot or strawberry jam. Pair with a large cup of 'Milchkaffee' (German-style café au lait) or a strong Earl Grey tea. Top with a thin layer of chocolate hazelnut spread for a decadent afternoon treat. Use any leftovers the next day to make the most incredible, rich French toast you've ever tasted. Serve alongside a platter of fresh seasonal berries and whipped cream for a light dessert.