Sugar-Free Hefezopf
Indulge in the timeless tradition of German baking with this Sugar-Free Hefezopf, a beautifully braided, golden loaf that's as delicious as it is health-conscious. Made with erythritol or your favorite sugar substitute, this traditional sweet bread offers all the rich, buttery flavor of the classic recipe without the added sugar. With a soft, pillowy interior and a stunning golden crust thanks to an egg wash, this Hefezopf is perfect for breakfast, brunch, or as a show-stopping centerpiece for your dessert table. A simple combination of wholesome ingredients like all-purpose flour, milk, butter, and vanilla creates the delicate sweetness, while the braided shape adds an elegant homemade touch. Whether served plain or with a spread of butter and jam, this sugar-free delight promises to impress. Perfect for those pursuing a sugar-free lifestyle, it's a healthier twist on a beloved classic!
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Recipe Information
Ingredients
- 500 grams all-purpose flour
- 7 grams active dry yeast
- 250 ml milk
- 80 grams butter
- 50 grams erythritol (or preferred sugar substitute)
- 1 teaspoon vanilla extract
- 1 unit large egg
- 1 teaspoon salt
- 1 unit egg yolk (for egg wash)
- 1 tablespoon milk (for egg wash)
Instructions
Warm the milk slightly until it's lukewarm (not hot to the touch) in a small saucepan or in the microwave.
In a large bowl, combine the lukewarm milk, active dry yeast, and erythritol. Stir gently and let it sit for about 5-10 minutes until frothy.
Add the melted butter, vanilla extract, egg, and salt to the yeast mixture.
Gradually add the flour into the wet ingredients and mix until a dough forms.
Knead the dough on a floured surface for about 8-10 minutes until it's smooth and elastic.
Place the dough in a lightly greased bowl, cover it with a kitchen towel or plastic wrap, and let it rise in a warm place for about 1 hour or until doubled in size.
Once risen, punch down the dough and divide it into three equal pieces.
Roll each piece into a long rope, about 30-40 cm long.
Braid the three ropes together to form a loaf and pinch the ends to seal.
Place the braided loaf onto a baking sheet lined with parchment paper.
Cover with a damp towel and let it rise again for about 30 minutes.
Preheat your oven to 180°C (356°F).
Make the egg wash by whisking together the egg yolk and milk.
Brush the top of the bread with the egg wash for a shiny, golden finish.
Bake the Hefezopf in the preheated oven for about 25 minutes, or until golden brown and cooked through.
Let it cool on a wire rack before slicing and serving.
Nutrition Facts
Calories |
2720 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.2 g | 111% | |
| Saturated Fat | 43.9 g | 219% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 583 mg | 194% | |
| Sodium | 2983 mg | 130% | |
| Total Carbohydrate | 449.4 g | 163% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 16.1 g | ||
| Protein | 73.1 g | 146% | |
| Vitamin D | 4.9 mcg | 24% | |
| Calcium | 478 mg | 37% | |
| Iron | 24.8 mg | 138% | |
| Potassium | 1217 mg | 26% | |
*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.
