ReceptnaptárHefezopf (buttery braided yeast bread with jam)
Hefezopf is a classic German Sunday breakfast: a buttery, lightly sweet braided yeast bread eaten freshly sliced with butter and jam. In many regions it also graces the table at Easter and on holidays. The braiding looks impressive, but is actually simple.
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Method
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- Mix the flour, sugar, yeast and salt in a large bowl, then add the lukewarm milk, egg, melted butter and lemon zest.
- Knead for 8-10 minutes until smooth, elastic and no longer sticking to your hands; add a little flour if needed.
- Cover and let rise in a warm place for 1-1.5 hours, until doubled in size.
- Divide the dough into three equal parts, roll each into a 40 cm rope and braid them together.
- Place on a baking tray lined with baking paper, cover and let rise for 30-40 minutes, until visibly puffed again.
- Brush with the beaten yolk and milk, sprinkle with flaked almonds and bake in an oven preheated to 180 °C for 30-35 minutes until golden brown.
- Cool on a rack and serve with butter and jam.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- The milk should be lukewarm, about 35-37 °C, because too hot kills the yeast and too cold slows the rise.
- The dough should stay soft and slightly slack, so do not work in too much flour.
- Cover the top with foil if it browns too quickly towards the end of baking.
Frequently asked questions
When is it best eaten?
Fresh is best, but in an airtight box it stays soft for 2-3 days and tastes good toasted the next day.
Can it be risen more quickly?
The first rise can also be done overnight in the fridge, leaving less work for the morning.
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