This bake is an “all-time classic” for any Easter brunch here in Germany. A Sweet Braided Loaf or as we call it “Hefezopf” is one of my favorite bakes and one of the first bakes I was able to make on my own when I started to bake as a kid… this should show you how easy this bake is ;P If I was able to make this as a kid everyone else should be able to do it too ;)
I am not kidding. A yeast loaf, bread, or whatever you want to call it is not really difficult to make. The dough is easy to prepare and the steps are to create the braided loaf are also not that complicated. All you need is some patience. Yeast dough needs time to rise. Some people are afraid that their dough will not puff up, but that does not happen very often – unless you use yeast that is dead already – but normally that is not an issue. If you follow the recipe and instructions here you should get the perfect loaf for your Easter breakfast.
The recipe is listing raisins here – I know that not everyone loves raisins, but I think they are perfect in a bake like this one here. In my family, everybody was fine when a braided loaf had raisins in it. I know there are some raisin haters out there, so if you have someone in your family that does not like those little dried grapes, you can totally leave them out or replace them with something else. Cranberries, for example. They do a perfect job as a replacement here. The loaf will be nice with or without any added dried fruits… for sure! ;)
INGREDIENTS / ZUTATEN
For the dough:
0.7 oz (21g) fresh yeast
1/2 cup (125ml) lukewarm milk
1/4 cup (50g) sugar
2 medium eggs
a pinch of salt
3 1/8 cup (400g) all-purpose flour
1/3 cup (80g) butter
1/3 cup (50g) raisins (optional)
For the decoration:
2-4 tbsp. milk
2-3 tbsp. sliced almonds (optional)
Für den Teig:
21g frische Hefe
125ml lauwarme Milch
50g Zucker
2 Eier (M)
Prise Salz
400g Mehl (Type 405)
80g Butter
50g Rosinen (optional)
Für die Dekoration:
2-4 EL Milch
2-3 EL gehobelte Mandeln (optional)
DIRECTIONS / ZUBEREITUNG
1. In a large bowl mix the milk, one teaspoon of the sugar, and the yeast. Let bubble up in a warm place for about 10-15 minutes to make sure the yeast is still good. Add the remaining sugar, eggs, and salt to the milk and mix in. Sift the flour and add to the bowl. Add the butter and raisins (optional) and mix well. Knead for about 10 minutes until you have a nice and flexible dough. Cover and let rise for 45-60 minutes or until doubled in size.
2. Line a baking sheet with baking parchment and set aside. Transfer the dough to a floured surface and cut into three equal pieces. Shape into 16 inches (40cm) long strings. Braid these strings and tuck the ends underneath. Place on the prepared baking sheet, cover, and let rest for another 15 minutes.
3. Preheat the oven to 390˚F (200°C). Brush the braided loaf with the milk and sprinkle with some sliced almonds (optional). Place in the middle of the oven and bake for 20-25 minutes. Check after 15 minutes and if the loaf gets a bit too dark on top, cover with some baking parchment or aluminum foil and continue baking. The loaf is done when you knock on the bottom side of the loaf and you get a hollow sound. Take out of the oven and let cool down completely on a wire rack.
1. Hefe, Milch und etwa 1 TL vom Zucker in einer großen Schüssel verrühren. An an einem warmen Ort für etwa 10-15 Minuten gehen lassen – damit stellt ihr sicher, dass die Hefe noch aktiv ist. Restlichen Zucker, Eier und Salz dazugeben und verrühren. Das Mehl darübersieben, Butter und Rosinen (optional) dazugeben und alles in etwa 10 Minuten zu einem glatten und weichen Teig verkneten. Die Schüssel abdecken und den Teig für 45-60 Minuten gehen lassen – das Volumen sollte sich in etwa verdoppelt haben.
2. Ein Backblech mit Backpapier auslegen und zur Seite stellen. Den gegangengen Teig auf eine bemehlte Fläche stürzen und dann in 3 gleich große Stücke aufteilen. Diese Teigstücke dann jeweils in etwa 40cm (16 inches) lange Würste formen und zu einem Zopf flechten. Die Enden solltet ihr unter den Zopf schieben, damit das Ding später eine schöne Form hat. Aufs Blech setzen, mit einem Küchentuch abdecken und noch einmal etwa 15 Minuten gehen lassen.
3. Den Ofen auf 200°C (390°F) vorheizen. Den gegangenen Zopf mit Milch bestreichen und die gehobelten Mandeln darüber streuen (optional). In der Mitte des Ofens für 20-25 Minuten backen. Nach 15 Minuten checken – sollte der Zopf zu dunkel werden, einfach mit etwas Backpapier oder Alufolie abdecken und weiterbacken. Der Hefezopf ist fertig, wenn man auf die Unterseite klopft und es dann hohl klingt. Aus dem Ofen holen und auf einem Kuchengitter komplett abkühlen lassen.
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Here is a version of the recipe you can print easily.
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Sweet Braided Loaf aka. Hefezopf
- Prep Time: 00:20
- Cook Time: 00:25
- Total Time: 02:00
- Yield: 1 1x
- Category: Bread
- Cuisine: Germany
Description
A classic bake for Easter (or any brunch all year round): Sweet Braided Loaf aka. Hefezopf. One of my all-time favorite bakes!
Ingredients
For the dough:
0.7 oz (21g) fresh yeast
1/2 cup (125ml) lukewarm milk
1/4 cup (50g) sugar
2 medium eggs
a pinch of salt
3 1/8 cup (400g) all-purpose flour
1/3 cup (80g) butter
1/3 cup (50g) raisins (optional)
For the decoration:
2-4 tbsp. milk
2-3 tbsp. sliced almonds (optional)
Instructions
1. In a large bowl mix the milk, one teaspoon of the sugar, and the yeast. Let bubble up in a warm place for about 10-15 minutes to make sure the yeast is still good. Add the remaining sugar, eggs, and salt to the milk and mix in. Sift the flour and add to the bowl. Add the butter and raisins (optional) and mix well. Knead for about 10 minutes until you have a nice and flexible dough. Cover and let rise for 45-60 minutes or until doubled in size.
2. Line a baking sheet with baking parchment and set aside. Transfer the dough to a floured surface and cut into three equal pieces. Shape into 16 inches (40cm) long strings. Braid these strings and tuck the ends underneath. Place on the prepared baking sheet, cover, and let rest for another 15 minutes.
3. Preheat the oven to 390˚F (200°C). Brush the braided loaf with the milk and sprinkle with some sliced almonds (optional). Place in the middle of the oven and bake for 20-25 minutes. Check after 15 minutes and if the loaf gets a bit too dark on top, cover with some baking parchment or aluminum foil and continue baking. The loaf is done when you knock on the bottom side of the loaf and you get a hollow sound. Take out of the oven and let cool down completely on a wire rack.
Notes
Enjoy baking!
I would love to make some of these breads but have no fresh yeast cakes in my area. Is there a way to substitute instant yeast for the fresh? These look amazing.
Hi Karen,
sure – no problem to substitute!
Instant yeast is similar to our “Trockenhefe” aka. “dry yeast” here in Germany – for this braided loaf you need 7g (0.25 oz.) of instant yeast – if you have active dry yeast I would recommend to use 10g (0.35 oz.) cause that kind of yeast is less strong. Besides that no changes to the recipe needed – rising times should be the same.
Hope that helps!
Cheers,
Marc
Hi! I love all your bakes and would like to try baking breads from your recipes. I just want to know if you knead using a mixer or by hand? Thank you!!
Hi Yvonne,
first of all – happy you like my stuff here :)
Second – depends on the dough – if I have to knead for 10 minutes, I normally let the machine do most of the work and just knead a bit with my hands at the end to give the dough some warmth of my hands ;) Dough that comes together quickly is done only by hand :)
Hope that helps.
Cheers,
Marc