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Hefezopf
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Authentic Hefezopf (German Braided Bread)

A sweet and fluffy braided yeast bread that's perfect for breakfast or brunch. This traditional German Hefezopf is easier to make than you think!
Prep Time30 minutes
Cook Time30 minutes
Rising Time1 hour 30 minutes
Total Time2 hours 30 minutes
Course: Breakfast, Brunch, Dessert
Cuisine: German
Keyword: Braided Bread, German Bread, Hefezopf
Servings: 1 loaf
Calories: 250kcal

Equipment

  • Mixing bowls
  • Baking Sheet
  • Parchment Paper
  • Pastry Brush

Ingredients

Dough

  • 4 cups all-purpose flour
  • 1 package active dry yeast about 2 1/4 tsp
  • 1/2 cup granulated sugar
  • 1 cup milk warm (not hot)
  • 4 tbsp unsalted butter melted
  • 2 large eggs room temperature
  • 1 tsp salt
  • 1 tsp vanilla extract optional

Optional Add-Ins

  • 1/2 cup raisins soaked in warm water and drained

Topping

  • 1 egg yolk beaten with 1 tbsp milk for egg wash
  • Sliced almonds or pearl sugar optional, for sprinkling
US Customary - Metric

Instructions

  • Activate the Yeast: In a small bowl, combine warm milk (not hot) and the active dry yeast. Let it sit for about 10 minutes until frothy.
    1 package active dry yeast, 1 cup milk
  • Prepare the Dough: In a large mixing bowl, combine flour, sugar, and salt. Make a well in the center and add the yeast mixture, melted butter, eggs, and vanilla extract if using. Mix until a soft dough forms.
    4 cups all-purpose flour, 1/2 cup granulated sugar, 4 tbsp unsalted butter, 2 large eggs, 1 tsp salt, 1 tsp vanilla extract
  • Knead the Dough: Turn the dough onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for about 5 minutes.
  • Add Optional Ingredients: If using raisins or other add-ins, knead them into the dough until evenly distributed.
    1/2 cup raisins
  • First Rise: Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
  • Shape the Bread: Punch down the dough and divide it into three equal pieces. Roll each piece into a rope about 16 inches (40 cm) long. Place the ropes side by side and pinch them together at one end. Braid the ropes and pinch the other end to seal.
  • Second Rise: Transfer the braided loaf to a baking sheet lined with parchment paper. Cover with the kitchen towel and let it rise for another 30-45 minutes until puffy.
  • Preheat the Oven: Preheat your oven to 350°F (180°C).
  • Apply Egg Wash: Brush the loaf with the beaten egg yolk and milk mixture. Sprinkle with sliced almonds or pearl sugar if desired.
    1 egg yolk, Sliced almonds or pearl sugar
  • Bake: Bake in the preheated oven for 30-35 minutes or until golden brown and sounds hollow when tapped on the bottom. If it browns too quickly, cover loosely with aluminum foil.
  • Cool and Enjoy: Remove from the oven and let it cool on a wire rack. Slice and enjoy with butter, jam, or just as it is!

Notes

  • Storage: Store in an airtight container at room temperature for up to 3 days.
  • Freezing: You can freeze the baked loaf for up to 2 months. Thaw and reheat gently before serving.
  • Variations: Try adding dried cranberries, chocolate chips, or nuts.
  • Tip: For a richer flavor, substitute half of the milk with heavy cream.

Nutrition

Calories: 250kcal | Carbohydrates: 40g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 50mg | Sodium: 200mg | Potassium: 100mg | Fiber: 2g | Sugar: 10g | Vitamin A: 300IU | Calcium: 50mg | Iron: 2mg