German Hefezopf

Ara you looking for a nice easter breakfast surprise? Just go for a simple and delicious German Hefezopf. 


  • 50 g butter in pieces, and a little more for greasing
  • 300 g milk
  • 20 - 60 g sugar (depending how sweet you like)
  • ½ cube yeast (20 g) or 2 tsp. dry yeast (8 g)
  • 550 g wheat flour
  • 1 tsp salt
  • 1 egg, beaten, for coating


1. Lightly grease a large bowl and line a baking tray with baking paper.


2. Place the milk, sugar, butter and yeast in the mixing bowl and heat for 3 mins/37°C/level 2.


4. Add the flour and salt and knead the dough with the kneading function/ 3 minutes.


3. Place the dough in the prepared bowl, cover with cling film or a damp tea towel and leave in a warm place to rise until approximately doubled in volume (approx. 1 hour).


4. Divide the dough into 3 pieces and roll each piece of dough into a strand (approx. 45 cm long). Join the 3 strands of dough at one end, then braid into a plait and place on the prepared baking tray.


5. Cover the plait again with cling film or the damp kitchen towel and leave in a warm place until it has about doubled in volume (about 30 minutes). During this time, preheat the oven to 180°C.


6. Brush the plait with beaten egg and bake for 25-30 minutes (180°C). The plait is done when it sounds hollow when you tap the underside. Leave the plait to cool on a cooling rack, cut into slices and serve.


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