Swabian Hefezopf
About this recipe
The thing this recipes helps you make is called ‘Hefezopf’. That translates loosely to: a twisted, braided white yeast bun. A great and simple recipe if you have some experience. Great to make casually while doing something else.
If you are looking for detailed instructions, this is not the right place.
If you are here for the ingredients list and some ideas how to tweak it,
then read on.
The recipe is based on Friedas genialer Hefezopf.
| Step | Required time |
|---|---|
| Active preparation | 30 - 45 min. |
| Baking (additinoal) | ca. 45 min. |
| Dough rising (additional) | 1h 30m - 2h |
| Oven temperature | 160°C - 190°C |
| Vegetarian | yes |
| Vegan option available | yes |
Ingredients
for two medium sized results or one huge piece of yumminess.
| Ingredient | Amount |
|---|---|
| Flour (type 405) | 1 kg |
| Yeast (preferrably fresh) | 42 g 1 |
| White sugar | 100 g |
| Butter | 150 g |
| Milk | 500 ml |
| Salt | 15-20 g |
| Lemon peel | 1/2 - 1 lemon |
| Eggs | 2 (medium size) |
| Recommended additions | |
| Raisings | ca. 50g (t.t. 2) |
| Recommended Toppings | |
| Egg | 1 (medium size) |
| Almonds (julienned) | 30-50 g |
| Sugar (coarse) | 30-50 g |
Preparation
- Prepare your usual yeast-based dough and mix everything thoroughly. The dough come off nicely your tools/hands/the bowl.
- Put it in a bowl, cover it loosely and let it rise for about 1h.
- Depending on you want to have 1 or 2 resulting “Hefezopf”: Partition the dough in 3 or 6 equally sized pieces. 3
- Braid the dough 4 5 and the intermediate result put on parchment paper.
- Brush the top of the braided dough with egg.
- Let it rest for ~30 min.
- Brush again with egg and put toppings on top.
- Oven time - until nice and golden brown.
- Take out it out and let cool down for a few minutes.
Make it vegan
Substitute the following ingredients to make a vegan version.
| Ingredient | Substitute with (e.g.) |
|---|---|
| Milk | Oatmilk |
| Eggs for the dough | - (just leave them out) |
| Eggs for brushing the top | Oat milk |
| Butter | Magarine, Oil |