Let’s learn how to make German yeast bread! If you’ve ever tried it, you know just how special it can be. This post will guide you through making German yeast bread, along with tips and the cultural significance behind this beloved treat. Whether you’re a seasoned baker or a curious beginner, I am sure you’ll enjoy creating this sweet bun. Let’s get started on this delicious journey!
Table of Contents
What is German Yeast Bread?
German yeast bread (Hefezopf) is a sweet and fluffy bread made with yeast. We do love baking with yeast here in Germany and therefore, there are few variations of Sweet German Yeast Breads and Buns like Milchbrötchen, Rosinenbrötchen, Buchteln and even Berliner.
The bread can be eaten on it’s own, or with butter, jam or honey.
Typically for Easter we bake Easter Nests for Eggs from very similar dough.
History and Cultural Significance
The origins of Hefezopf are unclear. Some saurces suggests that the recipe had been inspired by Jewish Bread called Challah, which i also braided. The Garman bakers swapped water for milk, honey for sugar and oil for butter.
The Hefezopf (literally “yeast braid”) is a traditional German braided bread made with yeast, flour, butter, milk, and a touch of sugar. It has a soft, fluffy texture and is often enjoyed with butter, jam, or honey.
- Hefezopf has been part of German and Austrian baking traditions for centuries. Its exact origins are unclear, but braided bread has long been associated with European baking customs.
- It is believed to have evolved from Jewish Challah bread, which is also a braided, enriched dough. German bakers likely adapted it, incorporating local ingredients and preferences.
- In southern Germany, Austria, and Switzerland, it is a common treat for breakfast or afternoon coffee (Kaffee und Kuchen).
- Traditionally, in some regions, it was baked for special occasions like weddings, Easter, and New Year’s, symbolizing good fortune and prosperity.
Making German Yeast Dough
Ingredients Needed
Flour –
Milk –
Yeast –
Egg –
Sugar –
Butter –
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Step-by-Step Instructions
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Tips for Perfect Dough
- Room temperature ingredients – Ensure milk, butter, and eggs are at room temperature to help yeast activate properly.
- Fresh yeast or active dry yeast? – Fresh yeast gives a stronger rise, but active dry or instant yeast works just as well. Dissolve active dry yeast in warm liquid (not hot!) before using.
- Let the dough rise in a warm, draft-free place until it doubles in size (about 1-2 hours).
- Do a second rise after shaping for an extra light texture.
- Brush with egg wash (egg + milk or water) for a golden brown, glossy finish.
Adjusting the Sweetness
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Serving Ideas for German Yeast Bread
Traditional Accompaniments
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Creative Ways to Use Leftovers
Slightly stale Hefezopf? Toast it or use it for French toast (Arme Ritter).
Storage & Reheating
Store in an airtight container or wrap in plastic to prevent drying out.
What is traditional German bread called?
What makes German bread different?
What is the most popular bread in Germany?
What is German brotchen?
German Braided Yeast Bread
- 400 g flour all-purpose (3 cups)
- 100 g sugar white (⅓ cup)
- 21 g yeast (0,7 oz)
- 200 g milk (¾ cup)
- 100 g butter room temperature (½ stick or ¼ cup)
- 1 pinch salt
- 1 egg
- 3 tbsp milk for spreading it on the braided dough
- pearl sugar
- Pour 80g (6 tbsp) milk into the small saucepan and briefly warm up (turn the stove for a few seconds). The milk should be slightly warm, not hot.
- Pour the milk into a separate bowl. Crumble the yeast and one tablespoon of sugar and whisk until all ingredients combine.
- Place the flour in a medium bowl (if you use the kneading machine, take the one from the machine) and use a spoon to make a hole for the yeast-milk-sugar mixture.
- Pour the yeast, milk, and sugar mixture into the bowl with flour and cover it with a cotton towel. Let it rest for 15 minutes.
- Add the butter, egg, remaining sugar, and milk and start kneading until the ingredients combine. Add the salt and knead for at least 10 minutes.
- Check if the ingredients are combined correctly. It is ok when the dough is soft. Cover the bowl with a cotton towel and let the dough double its volume. Our flat is pretty cold (energy crisis in Germany), so it took 3 hours. But usually, it takes up to one hour.
- Set the oven temperature to 180°C (350°F).
- Sprinkle flour on the large surface and knead the dough by hand for a minute.
- Divide the dough into three even parts and form a strand with your hands (40cm - 16 inches long).
- It is easier to braid the Yeast Bread directly on the baking sheet. But if you want to braid on the kitchen counter, that's also ok. Just be careful when transferring the braid into the baking sheet.
- Line the baking sheet with parchment paper.
- Place the strands on the baking sheet parallel to each other. Pinch the tops of the strands together and tuck them underneath. Braid them and tuck the ends of the braid underneath.
- Cover the yeast bread with a cotton towel and rest for 15 minutes.
- Take three tablespoons of milk and spread it evenly in the bun. This will give the bun a beautiful colour.
- Sprinkle with pearl sugar.
- Look at it! I am so proud of you! Your bun is ready to go to the oven!
- Bake in the oven at 180°C (350°F) for 30 minutes.
- To check doneness, tap the bottom of the bread—it should sound hollow.
- Eat it within 2 days with your favourite spreads or freeze it up to 3 months.
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