If you grew up anywhere near Bavaria, you know this bread. It’s the thing sitting on the kitchen table on Sunday morning, slightly warm, with a crust that crackles when you tear off a piece. Hefezopf — braided yeast bread — is one of those recipes that sounds fancy and looks impressive but is really just flour, butter, and a little patience.
My version comes from a torn-out page of Essen & Trinken magazine, scribbled over in pen with my own notes. The original recipe is solid. My handwriting is barely legible. But the bread? The bread is perfect every single time.
The trick is giving the dough time. Three rises, no shortcuts. The butter goes in gradually while kneading, the braid is loose (not tight — it needs room to puff up), and the pearl sugar on top is non-negotiable. You’ll want to eat half of it before it even cools down. That’s fine. That’s what the other half is for.
The Recipe
Makes: 1 large braid • Prep: 30 min • Rising: ~2 hours • Bake: 25 min
Ingredients
- 250 ml milk
- 20 g fresh yeast (or 7 g active dry yeast)
- 75 g sugar
- 1 large egg
- 1½ tsp salt
- 500 g all-purpose flour (German Type 550)
- 75 g soft butter
- 2 tbsp pearl sugar (Hagelzucker), for topping
Instructions
- Activate the yeast: Warm the milk until lukewarm. Stir in the yeast and sugar until dissolved. Let it sit for 5 minutes until slightly foamy.
- Prep the egg wash: Beat the egg. Set aside 3 tablespoons in a small bowl (for brushing later). Keep the rest for the dough.
- Make the dough: In a stand mixer with the dough hook, combine the remaining egg, yeast mixture, salt, and flour. Knead on low for 3 minutes.
- Add butter: Increase speed to medium, knead for 5 minutes. Cube the butter and add it piece by piece, kneading on high for another 5 minutes until the dough is smooth and pulls away from the sides.
- First rise: Cover and let rise in a warm spot for 1 hour, until doubled.
- Shape: Punch down the dough, divide into 3 equal pieces. Cover and rest 10 minutes. Roll each piece into a 40 cm strand. Braid loosely, tucking the ends under.
- Second rise: Place on a baking sheet lined with parchment. Cover and let rise for 45 minutes.
- Bake: Brush with the reserved egg wash and sprinkle with pearl sugar. Bake at 200°C (390°F), second rack from the bottom, for about 25 minutes. If it browns too quickly, cover loosely with foil for the last 10 minutes.
Notes
- Don’t braid too tightly — the dough needs room to expand.
- Fresh yeast gives the best flavor, but dry yeast works in a pinch.
- Pearl sugar (Hagelzucker) is the classic topping. Sliced almonds work too.
- Best eaten the same day, but toasts beautifully the next morning.