Fluffy, slightly sweet and just the right amount of golden brown – the German Hefezopf is a classic yeast braid that’s made for Sunday afternoons. Add some butter and homemade jam and you’ll find yourself right in cake heaven.
When I grew up, we had coffee and Hefezopf nearly every Sunday. The grown-ups had coffee, we kids had warm milk – and there was always thick slices of soft, sweet braided bread on the table. Served with butter and either homemade raspberry jam or some slightly bitter orange marmalade. The good stuff you know.
Even today, it’s one of those bakes that brings everyone to the table. My kids love it just as much. Whether it’s for breakfast, brunch or afternoon tea, Zopf is always a good idea.
Why you’ll love this German Hefezopf
- Fluffy, buttery dough with a hint of lemon zest
- Perfect for brunch, birthdays or lazy weekends
- Easy to make ahead or freeze
- Smells amazing while baking – trust me
- Kid-approved (and freezer-friendly!)
A little background
The recipe I’m sharing here is inspired by Austrian chef Johann Lafer – his books are full of those foolproof, simple-but-genius recipes that just always work. Over the years, I’ve adapted it a little to make it my own. But it’s still the base I come back to, again and again.
And if you’re visiting friends? Bring a fresh Hefezopf. It’s a beautiful, homemade gift – and if you’re clever, just make two: one to give, one to keep. You’ll only need to slightly adjust the baking time for the smaller braids (note to self: no one likes a burnt Zopf).
German Hefezopf- a classic German recipe
Just a heads up: I use grams and Celsius degrees in all my recipes, as I’m based in Germany.
Equipment
- 1 baking sheet
Ingredients
- 75 g butter room temperature
- 250 ml milk
- 20 g yeast if you cannot find fresh yeast, please use 7g dried yeast instead
- 50 g sugar
- 1 pinch salt
- 1 whole egg size M
- 500 g flour
- 1 tsp freshly grated lemon zest
- 1 egg yolk
- 1 pinch of salt
- 1 pinch of sugar
- 30 g coarse sugar optional
Instructions
- Warm the milk: Gently heat the milk in a small pot until it's lukewarm – not hot, not cold. You should be able to dip a finger in it comfortably (which, of course, we won’t do 😉).250 ml milk
- Activate the yeast In a large mixing bowl, combine the yeast and sugar. Pour the warm milk over it and give it a stir.50 g sugar, 20 g yeast
- Add the good stuff Add salt, butter, 1 egg, and lemon zest to the bowl.75 g butter , 1 pinch salt, 1 whole egg, 1 tsp freshly grated lemon zest
- Mix the dough: Using a dough hook, mix everything together.
- Add flour & knead: Add the flour and knead for about 3 minutes until the dough comes off the sides of the bowl. It should be smooth, slightly sticky, and shiny. If needed, add a little more flour.500 g flour
- Let it rise: Cover the bowl with a clean tea towel and let the dough rise for 2minimum of 1 hour at room temperature.
- Shape the dough: Lightly flour your work surface. Divide the dough into 3 equal pieces. Shape each into a ball, then roll into long strands, about 30 cm each.
- Braid it: Place the strands next to each other and braid them into a classic plait. Tuck the ends slightly under.
- Second rise: Transfer the braid to a tray lined with baking paper. Let it rest for another 20 minutes.
- Preheat the oven: Preheat your oven to 180 °C (top/bottom heat).
- Egg wash: In a small bowl, mix the egg yolk with a pinch of sugar and salt. Brush the braid generously after the second rise.1 egg yolk, 1 pinch of sugar, 1 pinch of salt
- Toppings (optional but lovely): Sprinkle with pearl sugar and/or almonds if you like.30 g coarse sugar
- Bake Place the tray on the lowest rack, reduce the oven temperature to 160 °C, and bake for 35–40 minutes.
- Check & cover: Peek at your Zopf after 25 minutes – if it’s browning too quickly, cover it loosely with baking paper.
- Cool & enjoy Let the braid cool slightly, then enjoy with butter and homemade jam. Heaven!
Notes
Nutrition
The nutritional values are automatically calculated – I use them as a rough guide myself when I want to keep track.
Disclaimer
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Variations of German Hefezopf
There are lots of ways to tweak the basic recipe, depending on what you like – or what you have in the cupboard:
- Add raisins to the dough (I rarely do – not my thing, but go for it if you like them!)
- Sprinkle with pearl sugar before baking
- Top with sliced almonds for a bit of crunch and extra flavor
What to serve with German Hefezopf
- Soft butter (a must)
- Homemade jam – raspberry, strawberry or orange marmalade
- A little honey or nut butter for variation
- Nutella as everything tastes better with it!
- Or keep it simple and eat it just like that – it’s good enough on its own
Can you freeze German Hefezopf?
Yes! Absolutely. Once the dough for the Hefezopf is braides and ready before baking, wrap it tightly in cling film and then pop it in a freezer bag.
To defrost: Leave it in the fridge overnight to defrost and the next morning simply place it on a baking tray for an hour and then bake as instructed.
How to store
The Hefezopf stays fresh for 1–2 days at room temperature, wrapped in a clean kitchen towel or bread bag. But honestly? It rarely lasts that long.
One more thing
One of the best things about baking this Zopf (besides the eating part)?
The smell. The whole kitchen smells like a proper bakery. Warm, slightly sweet, with a hint of lemon and vanilla. It’s the kind of smell that says: Welcome home.
love
Sabrina 💛
Oh- and if you use fresh yeast and now have a half cube spare-why don’t you make a Pizza?
Habe den Zopf ausprobiert, hier in Texas :).
Danke für das Rezept!
Super gezeigt und erklärt.
Lg Tanja
Hi Tanja,
oh das freut mich aber sehr!
Liebe Grüße nach Texas aus Wien!
Alles liebe Sabrina 💛