A classic German yeast bread that is soft, airy, and beautifully golden-brown, braided in either a 2-strand or 3-strand pattern. Includes tips for proper kneading, optimal fermentation temperature, and guaranteed success.
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Adapted from a video by Thomas kocht
Hefezopf backen und flechten / Osterzopf 2-Strang und 3-Strang
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1
Bring all ingredients (milk, butter, egg) to room temperature. In a bowl, combine flour, vanilla sugar, salt, sugar, and lemon zest.
2
Mix the lukewarm milk with fresh yeast until the yeast dissolves. Add the egg yolk and butter.
3
Stir gently with a spoon until the flour begins to come together, then transfer to a work surface. Knead by hand for about 10 minutes until the dough is smooth and soft. You may pause after 5 minutes to let the dough rest for 5–10 minutes to ease the effort.
4
Check the dough temperature to ensure it reaches 25–27°C (optimal for yeast fermentation). Place the dough in a lightly oiled container, cover, and let it rise for about 1 hour at room temperature (or in an oven with a bowl of hot water underneath).
5
Turn the risen dough onto the work surface. For 2 loaves, divide the dough in half. For 3-strand braids, divide into three pieces; for 2-strand braids, divide into two pieces.
6
Gently flatten each piece and then roll it under tension into a long log shape for pre-shaping. Cover with plastic wrap and let rest for 10 minutes.
7
After 10 minutes, gently stretch the logs further, ensuring they are even in thickness.
8
For 3-strand braid: Arrange the three strands side by side and gently pinch the top. Layer the outermost strand over the middle one (like braiding hair), alternating until complete. Pinch the bottom tightly and tuck it underneath.
9
For 2-strand braid: Cross the two longer strands. Starting from the bottom, alternately layer the right strand over the left, then the left over the right, and so on. Pinch the bottom and tuck it underneath.
10
Place the braided loaves on parchment paper. Cover and let rise for 30–50 minutes until gently pressing the surface causes the dough to slowly spring back (it should not stay indented).
11
When ready to bake, brush the loaves generously with beaten egg to give them a shiny glaze and prevent drying.
12
Preheat the oven to 200°C (top and bottom heat). Bake for 10 minutes, then reduce the temperature to 180°C and bake for an additional 20–25 minutes until golden brown.
13
Remove the baked loaves from the oven and let cool slightly. Slice to check the interior, which should be light, airy, and evenly crumbed.
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