Traditional German Yeast Bread - Sweet Treat For Breakfast
If you click on my affiliates/advertisers’ links, I will receive a tiny commission. I only advertise products that I believe in. 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! 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. 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 – Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo. Step-by-Step Instructions Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo. 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. 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 Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo. Serving Ideas for German Yeast Bread Traditional Accompaniments Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo. 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 Fluffy, moist and sweet German Braided Yeast Bread that we eat for breakfast, with coffee and Easter. No ratings yet Prep Time 35 minutes Cook Time 30 minutes Resting time 1 hour 15 minutes Total Time 2 hours Course Breakfast, Dessert Cuisine German Servings 4 people INGREDIENTS 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 salt1 egg3 tbsp milk for spreading it on the braided doughpearl sugar 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 INSTRUCTIONS Preparing the dough 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. 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 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. 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. 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. 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. 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. 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. Braiding 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. Set the oven temperature to 180°C (350°F). Set the oven temperature to 180°C (350°F). Sprinkle flour on the large surface and knead the dough by hand for a minute. 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). 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. 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. 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. 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. 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. Take three tablespoons of milk and spread it evenly in the bun. This will give the bun a beautiful colour. Sprinkle with pearl sugar. Sprinkle with pearl sugar. Baking 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. Look at it! I am so proud of you! Your bun is ready to go to the oven! 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. 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. 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. Eat it within 2 days with your favourite spreads or freeze it up to 3 months. VIDEO Related Recipes German Easter Nest This easy yeast braided nest is delicious and decorative way to celebrate Easter German way. With few simple steps you can bake it and serve for traditional German Easter breakfast. Check out this recipe German Eggnog Cake for Easter One of our favorite ways to celebrate Easter German way is to bake Eggnog cake. The simple cake batter combined with eggnog makes incredibly flavorful and moist baked good! Below you will find a short video that shows all steps of making this delicious cake! Check out this recipe German Mini Easter Lamb Decorate your Easter table with this fluffy and delicious Easter Lamb. For this recipe I am using 600ml Baking Lamb Mould. Check out this recipe In my Kitchen