Gluten-Free Hefezopf
Indulge in the rich tradition of German baking with this Gluten-Free Hefezopf, a braided sweet bread that’s perfect for special occasions or a cozy weekend treat. Crafted with a blend of gluten-free all-purpose flour and xanthan gum, this recipe delivers a tender, golden loaf that rivals its wheat-based counterpart. Flavored with aromatic vanilla extract and zesty lemon, the dough is enriched by eggs and softened butter for a soft, slightly sweet crumb. After being carefully braided and baked to perfection, the Hefezopf is brushed with milk for a luscious sheen and optionally topped with sliced almonds for added crunch. Finished with a dusting of powdered sugar, this delightful loaf pairs beautifully with a cup of tea or coffee, making it an irresistible centerpiece for brunches or dessert tables. Perfect for those following a gluten-free lifestyle, this recipe proves that traditional flavors and textures can still shine in a gluten-free diet.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum
- 70 grams Granulated sugar
- 1 teaspoon Salt
- 10 grams Instant yeast
- 250 ml Milk, lukewarm
- 100 grams Unsalted butter, softened
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 1 teaspoon Lemon zest
- 2 tablespoons Milk for brushing
- 30 grams Sliced almonds (optional)
- 2 tablespoons Powdered sugar for dusting
Instructions
In a large mixing bowl, combine the gluten-free flour, xanthan gum, sugar, salt, and yeast. Mix well to ensure the ingredients are evenly distributed.
In a small saucepan, warm the milk slightly until it is lukewarm, around 35°C (95°F).
In the center of the flour mixture, make a well and pour in the lukewarm milk, softened butter, eggs, vanilla extract, and lemon zest.
Using a stand mixer with the dough hook attachment, mix the ingredients on a low setting until the dough comes together. Increase the speed to medium and knead the dough for about 5 minutes until smooth and slightly sticky.
Cover the dough in the bowl with a clean kitchen towel and allow it to rise in a warm place for about 1 hour or until it has doubled in size.
Punch down the risen dough and turn it out onto a lightly floured surface. Divide the dough into three equal portions.
Roll each portion into a long rope, about 40-45 cm (16-18 inches) in length.
Place the three ropes parallel to each other and pinch one end together. Carefully braid the ropes, pinching the other end to seal the braid.
Transfer the braided loaf to a baking sheet lined with parchment paper. Cover with a kitchen towel and let it rest for another 30 minutes in a warm place.
Preheat the oven to 180°C (350°F).
Brush the loaf with milk and sprinkle sliced almonds on top if using.
Bake in the preheated oven for approximately 30-35 minutes or until the loaf is golden brown and sounds hollow when tapped on the bottom.
Let the Hefezopf cool on a wire rack. Dust with powdered sugar before serving.
Slice and enjoy your gluten-free Hefezopf with a warm cup of tea or coffee!
Nutrition Facts
Calories |
3383 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.4 g | 151% | |
| Saturated Fat | 60.0 g | 300% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 613 mg | 204% | |
| Sodium | 2675 mg | 116% | |
| Total Carbohydrate | 553.8 g | 201% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 102.8 g | ||
| Protein | 45.8 g | 92% | |
| Vitamin D | 5.7 mcg | 29% | |
| Calcium | 579 mg | 45% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 934 mg | 20% | |
*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.
