Well suited for afternoon coffee (or tea).


Flour, 500 g
Sugar, 10 g (or 100 g, if you have a sweet tooth)
Salt, 1 teaspoon
Milk, 250 ml
Yeast, fresh, 1 cube à 42 g
Butter, 75 g


Yeah. More so with butter on it.


This is a yeast dough, so preparation is quite generic. Warm milk in a pot to body temperature. Dissolve sugar in it (the low-sugar variant uses the sugar only to get the yeast started). Put the butter in it, let it melt. Now crumble the yeast into the milk. Sieve the flour into a bowl, add salt. Form a pit in the flour, pour the milk into it. Mix flour and milk until you get a smooth dough. Now put a cover on the bowl and let the dough rest, for at least 30 minutes, in a warm place. Afterwards, knead the dough, cut it into three pieces, form these into three strands, and braid these. Let the Zopf once again rest in a warm place, for another 30 minutes. During this time, heat the oven to 200°C. Put the Hefezopf into the oven, bake for 30 minutes. Take it out, let it slightly cool, and eat it.


It’s best when still warm. Cut it in slices, spread some butter on it, enjoy! If you are affected by the sweet tooth disease, you could spread honey on it …

About Daniel Tiggemann

Software-developer living in Cologne, Germany. Was once a physicist, specialized in computer simulations and parallel programming. Now more into JavaScript, web frontend development, and especially mobile computing.
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