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Braided German Sweet Bread (Hefezopf) fresh from the oven

German Sweet Bread Braided

5 from 1 vote
German Sweet Bread (Hefezopf) is a classic, soft, and slightly sweet braided loaf perfect for breakfast, brunch, or gifting. Made with simple ingredients like flour, milk, butter, eggs, and yeast, it can be enjoyed fresh, toasted with butter or Nutella, or even turned into French toast.
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Prep Time 30 minutes
Cook Time 30 minutes
Rise Time 2 hours 30 minutes
Total Time 3 hours 30 minutes
Servings: 1 Loaf
Course: Bread, Breakfast, Dessert
Cuisine: German
Calories: 2632
Ingredients Equipment Method Nutrition Video Notes

Ingredients
 

  • Ingredients
  • 250 ml warm milk
  • 50 g sugar
  • 21 g fresh yeast or 7 g dry yeast
  • 500 g all-purpose flour or white spelt flour for a slightly nutty flavor
  • 1 teaspoon salt
  • 1 egg for the dough
  • 75 g unsalted butter softened
  • 1 egg for brushing the loaf
  • 2 tablespoon pearl sugar optional, for topping
  • Sliced Almonds optional, for topping

Equipment

Method
 

  1. Instructions
  2. Activate the yeast
  3. In a small bowl or measuring cup, combine the warm milk, sugar, and yeast. Stir gently and let it sit for 15 minutes until it becomes foamy.
  4. Prepare the dough
  5. In a large mixing bowl, add the flour. Make a well in the center and pour in the yeast mixture and the egg.
  6. Add the softened butter and salt. Mix until the dough comes together.
  7. Knead the dough
  8. Knead by hand for 10 minutes or in a stand mixer with a dough hook for 5–7 minutes until smooth and elastic.
  9. Tip: If using spelt flour, knead just until the dough comes together—overkneading can make it too soft.
  10. First rise
  11. Cover the bowl with a damp kitchen towel and let the dough rise until doubled in size (1–2 hours, depending on room temperature).
  12. Shape the loaf
  13. Punch down the dough and knead briefly.
  14. Divide the dough into three strands and braid, or use two ropes twisted together for a simpler spiral braid.
  15. Prepare for baking
  16. Place the shaped loaf on a parchment-lined or greased baking sheet.
  17. Beat the second egg and brush it evenly over the loaf. Sprinkle with pearl sugar if desired.
  18. Let the loaf rise again for 30 minutes.
  19. Bake
  20. Preheat the oven to 335°F convection or 350°F conventional heat.
  21. Bake for 30–35 minutes until golden brown. Tap the bottom of the loaf—if it sounds hollow, it’s done.
  22. Cool and serve
  23. Let the bread cool slightly before slicing. Enjoy fresh, with butter, jam, or Nutella.

Nutrition

Calories: 2632kcalCarbohydrates: 451gProtein: 54gFat: 66gSaturated Fat: 39gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gTrans Fat: 2gCholesterol: 161mgSodium: 2351mgPotassium: 681mgFiber: 15gSugar: 67gVitamin A: 1874IUVitamin C: 0.02mgCalcium: 99mgIron: 24mg

Video

Notes

Recipe Notes

  • For best results, I recommend weighing your ingredients. This recipe was tested in metric measurements for precision. If using cups, small adjustments may be needed—add more flour or liquid as the dough requires.
  • The dough should be smooth and no longer stick to your fingers.
  • When shaping, try to avoid using extra flour if possible. You can lightly dust the strands so the braids don’t stick together, but it’s not necessary.
  • If the dough feels too sticky, you can always add a little more flour.
  • Flour type matters:
    • With spelt flour, knead just until the dough comes together. Its gluten structure is different, so overmixing can make it too soft.
    • With all-purpose flour, knead about 10 minutes by hand or 5–8 minutes using a stand mixer with a dough hook to properly develop the gluten.

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