Homemade Braided Bread Recipe: Oma's Easy Hefezopf

by: Gerhild Fulson  /  Cookbook Author, Blogger, German Oma!

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My Mutti's braided bread recipe (hefezopf) is one special treat! It's a slightly sweet German homemade bread, rich with flavors of lemon zest, raisins, and slivered almonds.

And it's one, that I slathered the butter on. LECKER! Yes, while the bread was still warm. Mouthwatering!

It's one she often made and one we enjoyed, especially during the holidays. Called Osterzopf at Easter and Weihnachtszopf at Christmas – it really is delicious any time of the year. 

A Brief History of Hefezopf

Hefezopf, meaning “yeast braid,” is a traditional German and Austrian bread with roots in centuries-old baking traditions. In Germany, braided breads are often symbolic of celebrations and are seen as a treat worthy of special gatherings.

This bread is typically made with enriched yeast dough, using butter, milk, and eggs to create a soft, tender crumb. The braid itself has been a symbol of family unity, which is why you’ll find hefezopf especially popular during special occasions when family gatherings are central.

While variations of hefezopf can be found across different regions, from Swabia to Bavaria, the essence of this bread remains the same: a beautifully braided loaf, subtly sweet, and always a crowd-pleaser. Its delicate flavors of lemon and vanilla, combined with the slight crunch of almonds, make it perfect for breakfast, a snack, or even dessert with a cup of coffee or tea.

Make Hefezopf Just the Way You Like It

One of the wonderful things about hefezopf is that you can make this recipe your own. While the basic recipe creates a beautifully flavored sweet bread, there are many variations you can easily make. That means baking just like Oma ... adding a bit of this and a bit of that. Making alterations depending on what you like and what you have on hand. 

1. Add More Spices: Consider adding a teaspoon of ground cardamom or cinnamon to the dough for a warm, spiced flavor that’s especially fitting for wintertime.
2. Swap the Raisins: If raisins aren’t your favorite, you can substitute them with dried cranberries, cherries, or even chocolate chips for a twist.
3. Add Different Citrus: While lemon zest is traditional, a bit of orange zest can bring a lovely aromatic depth that complements the sweet dough.
4. Sprinkle a Streusel Topping: For a touch of extra sweetness and crunch, sprinkle a streusel topping over the egg wash before baking. Combine 2 tablespoons of flour, 2 tablespoons of sugar, and 1 tablespoon of butter, and sprinkle it over the braid for a crisp, golden topping. (This one is extra yummy!)
5. Flavored Glaze: Instead of the simple powdered sugar glaze, you can make a lemon or vanilla glaze by adding a touch of lemon juice or vanilla extract to the powdered sugar and water mixture. This will enhance the flavor and make the glaze even more aromatic.
6. Turn it into Individual Braids: If you’re hosting a brunch, you could divide the dough into smaller portions and create mini-braids for individual servings. This is perfect for sharing and looks beautiful on a platter.

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Serving Suggestions

Hefezopf is best enjoyed warm, straight from the oven or gently reheated. Meaning, this really is BEST made the day you plan to serve it.

Spread it with butter, and for an extra-special treat, pair it with homemade jams or preserves like apricot, raspberry, or black currant (hubby's favorite).

It also makes a wonderful Arme Ritter if you have any leftovers – just slice thickly, dip in an egg mixture, and fry in butter until golden.

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How to Store this Braided Bread

1. Room Temperature: Wrap the bread in plastic wrap or place it in an airtight container to keep it soft. Stored this way, it should stay fresh for 2-3 days at room temperature.
2. Refrigeration: Although not ideal, you can refrigerate hefezopf if needed. Wrap it well to prevent it from drying out. Refrigeration will extend its freshness for up to a week, but may make it slightly drier.
3. Freezing: For longer storage, freeze hefezopf. Wrap it tightly in plastic wrap, then place it in a freezer-safe bag or container. It will keep well for up to 3 months. To serve, thaw it at room temperature and warm it briefly in the oven for that fresh-baked taste.
4. Slicing Before Freezing: If you anticipate using just a slice or two at a time, slice the loaf before freezing. This way, you can thaw individual pieces as needed.

How to Reheat Hefezopf

To reheat hefezopf gently while preserving its softness, try one of these methods:

1. Oven Method: Preheat your oven to 300°F (150°C). Wrap the bread in aluminum foil to prevent it from drying out. Place it on the middle rack and warm for about 10-15 minutes, depending on the size of the piece. This will gently heat it through without making it too crusty.
2. Microwave Method: Wrap a slice or a small portion in a slightly damp paper towel. Microwave on low power (30-50%) for 10-20 seconds. This will warm the bread without drying it out or making it chewy.
3. Toaster Oven: Place a slice or small portion in a toaster oven at a low temperature (around 250°F or 120°C) for 5-7 minutes. This method works well for individual servings.

What to Do With Leftover Bread:

Here are some favorite ways to use leftover hefezopf:

1. Arme Ritter: Hefezopf makes a fantastic base for my German French toast. Dip thick slices in an egg-milk mixture, then fry until golden. Top with fresh fruit, powdered sugar, or a drizzle of maple syrup for a special breakfast.
2. Kirschenmichel: Use leftover hefezopf in my bread pudding. Cube the bread, then soak in a custard mixture of eggs, milk, sugar, and a hint of vanilla. Bake until set and enjoy with a warm vanilla sauce or caramel drizzle.
3. Cinnamon Toast: Spread slices with butter, sprinkle with cinnamon and sugar, then bake or broil briefly. This makes for a sweet snack or an easy breakfast treat.
4. Trifle Layers: Layer pieces of hefezopf with custard, whipped cream, and fresh fruit for a quick and delicious trifle dessert.
5. Grilled Cheese: For a unique twist, make a sweet and savory grilled cheddar cheese using hefezopf (or perhaps brie), and a touch of fruit preserves.

Ready to Make Your Very Own Braided Bread?

Follow the recipe below to create this traditional homemade bread, and don’t be afraid to make it your own with the variations and tips above. Happy baking!

Print Recipe

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!

Prep Time 30 minutes + 1¾ hours rising

Cook Time 40 minutes

Total Time 3 hours

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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Homemade Braided Bread Recipe: Oma's Easy Hefezopf

By Oma Gerhild Fulson

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!

Ingredients: flour, yeast, sugar, eggs, milk, butter, eggs, salt, vanilla, lemon, raisins, vanilla, almonds, powdered sugar

For the full recipe, scroll up ...

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More about me >

Hi, I'm Oma Gerhild! As a food writer and cookbook author, I'm always looking to find ways to pass on my German heritage using local ingredients. Quick and easy. That's my goal. Wunderbar food. That's the result.