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Hefezopf - braided yeast bun


  • 500g Heimatsmühle Type 405 Wheat Flour
  • alternatively:
  • 500g Heimatsmühle Type 630 Spelt Flour / Heimatsmühle Fibre-Rich Wheat Flour
  • 80g sugar
  • 1 pck. vanilla sugar
  • 1pinch salt
  • some ground lemon peel
  • 80g soft butter
  • 1 egg
  • ½ cube yeast
  • 250ml milk
  • 1 egg yolk with a little milk
  • optional:
  • 50g raisins
  • slivered almonds or caster sugar to decorate


  1. Dissolve the yeast in the lukewarm milk, weigh the remaining ingredients into a mixing bowl, and finally add the yeast-milk mixture.

  2. Knead the dough well and then leave it covered in a warm place for about 80 to 90 minutes.

  3. Knead well again.

  4. Form three rolls of the same size from the dough and braid them into a braid.

  5. Place the braid carefully on a baking tray lined with baking paper and then cover and leave to rise for another 15 minutes.

  6. Then whisk an egg yolk with a little milk and brush the yeast braid with the mixture and sprinkle with granulated sugar or flaked almonds as desired.

  7. Preheat the oven to approx. 200°C, baking time approx. 30 minutes - after 8-10 minutes of baking time switch the oven back to 180°C so that the braid does not get too dark.

  8. Leave the yeast braid to cool on a rack.

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