Hefezopf (yeast braid)

By • January 29, 2016 0 Comments

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Author Notes: Classical German sweet bread with yeast. Delicious fresh out of the oven for an extended Sunday brunch.Vera Kern


Makes 1 loaf

  • 350 grams all purpose flour
  • 150 milliliters lukewarm milk
  • 21 grams fresh yeast
  • 3 tablespoons sugar
  • 50 grams soft butter
  • 1 egg
  • 1 dash salt
  • egg or buttermilk for brushing
  • sesame seeds or coarse sugar for decoration
  1. Dissolve sugar and yeast in the lukewarm milk.
  2. Mix flour and salt in a big bowl of a hand or stand mixer and stir in the milk mixture.
  3. Add the egg and let the mixer do it's thing until most of the ingredients are roughly combined.
  4. Add the soft butter and knead for 8-10 minutes. Make sure the butter is fully absorbed and evenly distributed. The dough should be smooth and come away from the sides of the bowl.
  5. Cover the bowl and let the dough rest for 45 minutes (I have done anything from 30 to 60 minutes).
  6. Prepare a baking tray with parchment paper.
  7. Divide the dough into three equal pieces (or two or four depending on your braiding technique), and braid the dough.
  8. Place the braid on the prepared baking tray, cover it and let it rest for another 30 minutes.
  9. In the last 15 minutes of the raise, preheat the oven to 350F/180C.
  10. Brush the braid with buttermilk or egg wash, decorate with sesame (or coarse sugar or other seeds), and bake for 25 minutes.
  11. Have a warm piece with some cultured, salted butter.

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