Dairy-Free Hefezopf
Discover the perfect twist on a classic German treat with this Dairy-Free Hefezopf recipe! This beautifully braided sweet bread is light, fluffy, and entirely free of dairy, making it ideal for those with dietary restrictions or looking for a vegan-friendly option (just replace the egg wash with almond milk!). Made with simple pantry staples like all-purpose flour, almond milk, and sunflower oil, and lightly sweetened with a touch of vanilla, this loaf embodies the delicate balance of softness and subtle sweetness. Perfect as a breakfast pastry, a teatime snack, or a stunning centerpiece for brunch, this Hefezopf is delightfully easy to prepare and sure to impress. Sprinkle slivered almonds on top for an added layer of texture and elegance. Whether served plain, with jam, or your favorite spread, this dairy-free delight is destined to be a crowd-pleaser.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 10 grams Instant yeast
- 60 grams Sugar
- 5 grams Salt
- 250 ml Unsweetened almond milk
- 50 ml Sunflower oil
- 5 ml Vanilla extract
- 1 Egg (for egg wash, optional)
- 30 grams Slivered almonds (optional)
Instructions
In a small saucepan, gently warm the almond milk to lukewarm (about 37°C or 98°F) but not hot. Remove from heat.
In a large mixing bowl, combine the flour, instant yeast, sugar, and salt. Mix well with a whisk to evenly distribute the dry ingredients.
Create a well in the center of the flour mixture. Pour in the warm almond milk, sunflower oil, and vanilla extract.
Using a wooden spoon, mix the ingredients until they come together to form a sticky dough.
Knead the dough on a lightly floured surface for about 10 minutes until it is smooth and elastic. Add a little more flour if necessary to prevent sticking.
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place until it doubles in size, about 1 to 1.5 hours.
After the dough has risen, punch it down to release any air bubbles and then divide it into three equal parts.
Roll each piece into a long rope of equal length. Place them on a baking sheet lined with parchment paper and braid them together. Tuck the ends underneath the braid to ensure it holds its shape.
Cover the braided dough with a towel and let it rise for another 30 minutes, or until puffy.
Preheat your oven to 180°C (350°F).
If you want a shiny crust, beat the egg and brush it over the surface of the loaf. For a vegan alternative, brush the top with almond milk instead.
Sprinkle slivered almonds on top of the loaf (optional).
Bake in the preheated oven for about 25 to 30 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom.
Allow the hefezopf to cool on a wire rack before slicing. Enjoy your dairy-free delicacy!
Nutrition Facts
Calories |
2871 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.1 g | 96% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 31.1 g | ||
| Cholesterol | 185 mg | 62% | |
| Sodium | 2202 mg | 96% | |
| Total Carbohydrate | 466.6 g | 170% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 63.4 g | ||
| Protein | 70.9 g | 142% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 649 mg | 50% | |
| Iron | 22.0 mg | 122% | |
| Potassium | 838 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
