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Hefezopf – German Plait Bread

  • Author: Sylvie
  • Prep Time: 2 hours
  • Cook Time: 40 minutes
  • Total Time: 2 hours 40 minutes
  • Yield: Makes 1 loaf 1x
  • Category: Bread
  • Cuisine: German


Buttery brioche style Hefezopf is a great breakfast bread best served smeared with butter and jam.



640 grams/4 cups plain flour
115 grams/1/2 cup superfine/caster sugar
2 tablespoons yeast
Pinch of salt
200 grams/7 ounces butter, melted
250 milliliters/1 cup warm milk
1 egg, lightly beaten


  • Place the flour, sugar, yeast and salt into a bowl and stir to combine, creating a well in the center.
  • In a slow and steady stream, add the warmed milk and melted butter and combine to form a dough with an electric mixer.
  • When a dough has formed and there are no dry parts remaining, add in half the egg, setting the remaining half aside.
  • Knead the dough until it is smooth, approximately 4 minutes with a stand mixer, 5 1/2-6 minutes with a hand mixer or 8 minutes kneading by hand.
  • Place into a bowl and set aside somewhere warm for at least an 1 1/2 hours, until doubled in size.
  • Turn the dough onto a lightly floured surface. Place on a scale and weigh so you can divide equally into three portions of dough.
  • Knead into a smooth dough ball and  roll out into long thin strips of equal length, approximately 1 1/2 inches thick.
  • Take the three pieces and push one end together then slowly move each piece of dough into the center…plaiting the bread together.
  • Once you have finished the braid, press the ends firmly together and allow to rest for 30 minutes.
  • Preheat the oven to 180°C/355F.
  • Brush the reseved half an egg over the entire surface of the bread, just prior to baking.
  • Bake in the oven for 40 minutes or until golden brown.
  • Remove and allow to cool.
  • Serve with butter and sweet jam.


Adapted from Foody Food

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