German Hefezopf

Soft and fluffy, this German Hefezopf recipe is a classic sweet braided bread, often enjoyed at Easter celebrations!

What is a Hefezopf?

Hefezopf, directly translates to yeast braid. It is a light and fluffy simple sweet bread from Germany that is often enjoyed at easter.

Is Challah the same as Hefezopf?

While they are similar, challah is usually made with eggs and oil whereas this recipe uses butter and the only egg is the egg yolk which is part of the egg wash.

How to store it?

This sweet braided bread tastes best eaten on the same day as it is baked. However, it makes a delicious french toast if you have any left overs.

Additional Sweet Breads to try:

• Semmeln – plain German bread rolls
• Classic Nusszopf – Sweet German Nut Braid
• German Nut Strudel Recipe

Tips for making Braided Yeast Bread

• Be sure all ingredients are warm or at room temperature, this will create the optimal environment for the yeast to grow and work.
• Be sure to knead the dough until it passes the window pane test. This means that when you break off a portion of the dough, it can be gently stretched to the point of light passing through, without it breaking.
• When shaping the dough, be sure to braid it tightly. I prefer to do a four strand braid but you can also do a three strand braid if that’s easier. If it is braided too loosely, the braid will split while baking. *This is not the end of the world as it will still taste good, it just won’t look as nice.
• Be sure to led the braid proof fully but not overproof. You will need to keep an eye on it as you want to bake it as soon as it has doubled in size. If it goes over, the bread will collapse when baking.

Ingredients

• All Purpose Flour: Any all purpose flour should work for this! I have not yet tried any other flour with this recipe.
• Yeast: Either instant or active dry yeast can be used in this recipe. Be sure that your yeast has not expired.
• Milk: The braid uses milk as the liquid in the dough – I prefer to use whole milk; however, any millk should work.
• Butter: The butter adds flavor to the hefezopf and adds to the overall interior texture.
• Granulated Sugar: A small addition of sugar gives this bread a subtle sweetness.
• Vanilla Extract: Vanilla adds a touch of flavor and enhances the sweetness of the bread.
• Egg yolk: An egg yolk whisked together with a couple tablespoons of water will make the egg wash for the bread which gives it the shiny and brown top.

How to make German Braided Bread at Home?

Make the dough

• In the bowl of a stand mixer, add in the flour, yeast, and sugar. Whisk together until combined.
• Add in the butter, warm milk, and vanilla. Then use the dough hook to knead the dough on low speed for about 15-20 minutes. To speed up the process I often turn the mixer to a higher speed very briefly at the beginning until a shaggy dough has formed but then turn down the speed as to not damage the mixer.
• Once kneaded, the dough should be soft, smooth and stretchy and pass the window pane test as mentioned in the Tips section above. Remove the dough and lightly grease the bowl of the mixer or a different large bowl. Place the dough back in and cover the bowl with a lid to prevent the dough from drying out.
• Place somewhere warm to rise for 30-40 minutes until it has doubled in size.

Shape the Bread

• Preheat the oven to 325 F and place a rack in the center of the oven.
• After the dough has grown, divide it into 4 equal portions.
• Once divided, flatten out each portion into an oval using the heal of your hand or a rolling pin.
• Tightly roll the oval up from one long side to the other. Pinch the dough seam and both ends shut.
• Use your hands to roll out each strand to 18″. If the dough shrinks back, leave it to sit for 5 minutes, covered, then roll again.
• Lay all four strands in front of you vertically. Start the braid a few inches down from the top.
• With the strands numbered 1-4 from left to right, begin the braid. Lay 3 over 2. Then lay 1 over 3 and 4 under 2. I find it easiest to then re-number the strands and repeat the same pattern until you reach the end, and press all the ends together.
• Once you have braided to one end, then re-orient yourself to the other end and braid again to the second end.

Bake the Bread

• Lay the braid on a parchment or silicone mat lined baking sheet. Tuck 2″ at each end under the braid. Slightly squish the braid together to shorten it if it seems to have stretched out.
• Cover the braid with a damp towel or plastic and let it proof until it has doubled in size.
• While the braid rests, make the egg wash by whisking an egg yolk together with 2 tablespoons of water and brush it onto the surface of the braid.
• Place the braid in the oven and bake for 30 minutes, rotating the pan halfway through to ensure even baking.
• Once baked, remove the pan from the oven and leave to cool on a wire rack for 10 minutes before cutting into it.

This page may contain affiliate links. This means that if you click on one of the product links above and complete a purchase, I’ll receive a small commission at no extra cost to you. I will never place a link nor make a recommendation on a product or service that I don’t love or use personally. Read our privacy policy here. Thank you for supporting Red Currant Bakery.