Hefezopf
A sweet braided yeast loaf glazed with egg and sprinkled with pearl sugar, risen twice and baked for 30 minutes.
Photograph credit: Hefezopf-5er (image of Hefekranz on Wikidata Q1753583) by IEDAFHBG · Public domain · Wikimedia Commons
Compare it with a plain white loaf and you will find a richer, softer crumb, a shiny gold crust and a faint sweetness. Hefezopf is a German braided yeast loaf, eaten at weekends and on Easter morning with butter and jam.
The dough is enriched with eggs, butter, milk and sugar and flavoured with lemon zest and vanilla. Knead it until it is smooth and elastic, about 10 minutes, then leave it for 1 hour to double. Roll the three strands to the same length and thickness, so the braid is even. Pinch the ends together and tuck them under, as untucked ends pop open in the oven.
Leave the shaped loaf for 45 minutes until puffy, brush with beaten egg and milk and scatter with pearl sugar or flaked almonds. Bake at 180°C / 355°F for 30 minutes, until deep gold and hollow sounding when tapped underneath. Cool on a rack. It is best on the day it is baked and makes excellent toast the next day.
What People Ask
How long does Hefezopf take to make?
40 minutes of preparation and 30 minutes of cooking, plus 1 hour 45 minutes of Rising, so allow 2 hours 55 minutes from start to finish. The recipe serves 10.
Hefezopf: Step by Step
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Mix the flour, yeast, sugar, salt, milk, eggs, butter, zest and vanilla and knead for 10 minutes until smooth. Leave to rise for 1 hour.
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Divide into 3 and roll each into a strand 40 cm long. Braid them and tuck the ends under. Set on a lined tray and leave for 45 minutes.
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Heat the oven to 180°C / 355°F. Brush with the yolk and milk and scatter with the pearl sugar.
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Bake for 30 minutes until deep gold. Cool on a rack.
A Few Pointers
- Roll the strands to equal length.
- Tuck the ends under so the braid holds.
- Brush with egg for a deep gold crust.
What to Serve With It
Butter and jam · Coffee · Honey
Storage
Keeps for 3 days wrapped. Freeze for 2 months.
Nutrition per Serving
Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.
Your notes on this recipe
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Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked.
First published ; last changed .
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