Hefezopf
Elevate your homemade baking with the irresistible Hefezopf, a classic German braided sweet bread known for its soft, pillowy texture and delicate vanilla aroma. Perfect for brunches, holidays, or as a comforting weekend treat, this recipe combines simple pantry staples like all-purpose flour, sugar, and instant yeast with rich ingredients such as milk, butter, and eggs to create a dough that’s both tender and flavorful. The bread is beautifully braided, brushed with a glossy egg wash, and topped with slivered almonds for a stunning finish. Baked to golden perfection, Hefezopf is as visually striking as it is delicious. Serve slices warm or enjoy with a smear of butter and jam for a satisfying experience that’s sure to impress.
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Recipe Information
Ingredients
- 500 grams all-purpose flour
- 75 grams sugar
- 1 teaspoon salt
- 7 grams instant yeast
- 250 milliliters milk
- 60 grams unsalted butter
- 1 whole egg
- 1 whole egg yolk
- 1 teaspoon vanilla extract
- 1 for egg wash egg
- 1 tablespoon milk
- 30 grams slivered almonds
Instructions
In a small saucepan, heat the milk over low heat until warm but not hot, about 110°F (43°C). Remove from heat.
In a large bowl, combine the flour, sugar, salt, and instant yeast.
Melt the butter and let it cool slightly. Add the warm milk, melted butter, egg, egg yolk, and vanilla extract to the dry ingredients.
Using a wooden spoon or a stand mixer with a dough hook, mix until a dough forms. Knead the dough on a lightly floured surface for about 8-10 minutes, until smooth and elastic.
Place the dough in a lightly greased bowl, cover with plastic wrap or a kitchen towel, and let it rise in a warm place until doubled in size, about 1-2 hours.
Punch down the dough and divide it into three equal pieces. Roll each piece into a long rope about 16 inches (40 cm) long.
Place the three ropes side by side on a baking sheet lined with parchment paper. Pinch the tops together and braid the dough, pinching the ends to seal.
Cover the braided dough with a kitchen towel and let rise for another 30 minutes, until puffy.
Preheat your oven to 350°F (175°C).
In a small bowl, whisk together the egg and 1 tablespoon of milk for the egg wash.
Brush the egg wash over the braided loaf and sprinkle with slivered almonds.
Bake in the preheated oven for 25-30 minutes, until golden brown and cooked through.
Allow the hefezopf to cool on a wire rack before slicing and serving.
Nutrition Facts
Calories |
265 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.6 g | 10% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 59 mg | 20% | |
| Sodium | 185 mg | 8% | |
| Total Carbohydrate | 41.2 g | 15% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 7.7 g | ||
| Protein | 7.2 g | 14% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 44 mg | 3% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 103 mg | 2% | |
*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.
