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Homemade Braided Bread Recipe: Oma's Easy Hefezopf

Braided Bread Recipe: Discover the classic German hefezopf, a sweet, lemon-scented bread with raisins and almonds, perfect for holidays or any day of the year!

Servings:

Makes 10 - 12 servings

Ingredients:

• 3½ cups (455 g) all-purpose flour
• 1 tbsp (10 g) active dry yeast
• ½ cup (100 g) granulated sugar, divided
• ½ cup (120 ml) lukewarm whole milk, divided
• ½ cup (114 g) soft unsalted butter
• ½ tsp (3 g) salt
• 2 large eggs
• 1 tsp (5 ml) vanilla extract
• 1 tbsp (6 g) grated lemon zest
• 1 cup (150 g) raisins
• ½ cup (120 g) chopped candied lemon peel
• 1 cup (110 g) slivered almonds
• 1 egg yolk
• ½ cup (50 g) sliced almonds (optional)
• 1 cup (125 g) powdered sugar

Instructions:

1. Using a stand mixer, in its large bowl with a dough hook attachment, add the flour and make an indentation in the center. Add yeast and 1 teaspoon of sugar to the indentation. Pour half the milk into the center and, using a fork, mix the yeast, sugar, and milk together with a bit of the flour. Cover with a towel and let this pre-dough stand for 20 to 30 minutes.
2. Using the dough hook, stir in the remaining milk, butter, remaining sugar, salt, eggs, vanilla, and lemon zest. Knead until you have a smooth dough that is elastic, about 5 minutes. Then, knead in the raisins, almonds, and lemon peel by hand.
3. Place the dough in a greased bowl, cover with a kitchen towel or plastic wrap, and let the dough rise the first time in a draft-free, warm place until doubled in size, about 1 hour.
4. Preheat the oven to 375°F (190°C). Line a cookie sheet with parchment paper or use a greased baking sheet.
5. Gently punch down the dough to deflate it. Divide into 3 equal pieces. On a lightly floured surface, roll each piece into a 20-inch-long rope. Braid the ropes, pinching and tucking the ends under to seal.
6. Place the braid on the prepared cookie sheet, cover with a towel, and let it rise a second time for 15 minutes.
7. Mix the egg yolk with 1 tablespoon of water. Brush over the top of the braid. Sprinkle with sliced almonds, if using.
8. Bake for 40 minutes, or until golden brown. Remove to a wire rack to cool.
9. Mix the powdered sugar with 1 to 2 tablespoons of water to make a glaze. Pour or brush the glaze over the loaf of bread and sprinkle with more sliced almonds if desired.

Notes/Hints:

• Soak the raisins in rum or apple juice for a few hours before using
• Substitute dried cranberries or cherries for the raisins
• Add chocolate chips
• Use orange zest instead of lemon

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