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Hefezopf – German Yeast Bread (zur deutschen Version)

Hefezopf (In German) is a soft spongy bread. You get it in almost all the bakery and supermarkets. Here you get a recipe of its simpler normal version.

You must not be a baker very often. Anyone new to the baking field also can try it out. It does not need much of baking knowledge & requires very minimum ingredients.

Recipe for the German Hefezopf (Yeast Braid)

Hefezopf yeast-braid

Ingredients

Zutaten Zitrone


Ingredients

For coating


Methode

  1. Take the milk, Salt and the grated lemon peel from one lemon into a casserole and heat the mixture under constant stirring until a maximum of 104 °F (40 °C).
  2. Take the flour in a big bowl. Add the dry yeast and stir the yeast with the flour.
  3. Add the butter and the warm mixture of milk, salt and grated lemon peel to the flour.
  4. Add knead into a smooth dough.

Raisins

The story of the cranberries

Friends from Oregon made us a gift with Cranberries. One day we were missing raisins for baking. We have the raisins replaced by Cranberries. The taste was overwhelming. Since we bake Hefezopf only with cranberries.


  1. The original “Schwäbische Hefezopf” needs a handful of raisins in it. You also can use cranberries.
  2. Knead the raisons (cranberries) into the dough.
  3. Keep the dough covered in a warm place for about 40 min.
  4. The dough becomes almost double than before. Knead it slightly once again & you get a soft & fluffy dough.


  1. Spread some flour on the working area & make 3 portions of the dough. Roll the 3 portions to 50 cm long strands.
  2. Using the 3 strands form the braids. Place it on a backing tray lined with a backing sheet. Cover it with a clean cloth and wait for 15 min.

  1. Put the Braid on a greased baking tray.
  2. Mix the egg in a bowl. Brush the Braid with this mixture.
  3. Rub over almonds

  1. Bake it for about 35 min at 338 °F (170 °C) in a fan oven.

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