Traditional German Easter Bread (Hefezopf) with Raisins & Rum -

Traditional German Easter Bread (Hefezopf) with Raisins & Rum

Course: Breads & Buns, Breakfast

Cuisine: European, German

Diet: Vegetarian

Keyword: almonds, brioche, challah, raisins, rum

Prep Time: 15

Cook Time: 25

Resting Time: 2

Servings: 1" slices

Calories: 213kcal

Fluffy, golden, and lightly sweet—this traditional German Easter Bread (known as Hefezopf) is the ultimate brunch centrepiece! Made with an enriched yeast dough generously filled with rum-soaked raisins and topped with toasted sliced almonds, every bite evokes warmth and tradition.

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US Customary - Metric

Ingredients

3¾ cups Bread flour sifted
½ teaspoon salt Kosher or Sea
1 cup whole Milk
¾ cup white sugar
2¼ teaspoon instant yeast
1 large egg
1 egg yolk save the egg white for later
3 Tablespoons dark Rum or vanilla extract
⅔ cups unsalted butter cubed and softened to room temperature
1 cup raisins any kind such as Sultanas or Currants
sliced almonds

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Instructions

Activate the Yeast: Heat the milk in the microwave for about 1.5 minutes until it reaches 140°F–145°F. Stir in the white sugar, which will drop the temperature to the ideal 120°F–130°F range. Stir in the instant yeast and let it sit for 5 minutes until foamy. (If it doesn't foam, start over with new store-bought yeast!)
Mix the Dough: In the bowl of a stand mixer, whisk together the bread flour and salt. Pour in the foamy yeast mixture, 1 whole egg, 1 egg yolk, and the dark rum. Using a dough hook, mix on low speed until a rough ball forms, then increase to medium speed for 2 minutes.
Knead in the Butter: With the mixer running on medium speed, add the softened butter one cube at a time, waiting until each cube is fully incorporated before adding the next. Knead for 5 to 7 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.
Add Raisins & First Rise: Remove the dough from the mixer and gently fold in the raisins by hand to avoid crushing them. Cover the bowl with plastic wrap and a warm kitchen towel. Let the dough rise in a warm, draft-free spot for 1 to 2 hours, or until doubled in size.
Shape and Braid: Punch down the risen dough and divide it into 3 or 4 equal portions (depending on your braiding preference). Roll each portion into a 15-inch long rope. Pinch the top ends of the ropes together, braid them tightly, and pinch the bottom ends to seal. Tuck both ends slightly underneath the loaf for a clean finish.
Second Rise: Carefully transfer the braided loaf to a parchment-lined baking sheet. Cover it lightly with a towel and let it rise for 45 minutes until puffy. While the bread rises, preheat your oven to 350°F (177°C).
Glaze & Decorate: In a small bowl, whisk together the leftover egg white, 1 whole egg, and 1 tablespoon of milk. Use a pastry brush to apply the egg wash generously all over the risen loaf. Sprinkle heavily with sliced almonds (or amount to your liking).
Bake: Bake the bread for 15 minutes. Rotate the pan 180° to ensure even baking. (If the top is browning too quickly, loosely tent the loaf with aluminum foil). Bake for an additional 10 minutes, or until golden brown and hollow-sounding when tapped. Let cool on a wire rack for at least 15 minutes before slicing.

Notes

Soak Your Raisins: For a bolder, richer flavour, soak your raisins in the dark rum for an hour before folding them into the dough!

What type of raisins are best for Hefezopf?

You can use Sultanas, standard dark raisins, or Zante currants. Sultanas (which I used here) are slightly sweeter and softer. Just ensure your dried fruit is fresh and plump, not hard and dry.

Can I make this dough ahead of time?

Yes! This is a fantastic make-ahead recipe. You can complete all the steps up to the braiding process. Once the bread is braided on the baking sheet, cover it tightly and place it in the refrigerator overnight. The next morning, let it sit on the counter for 1 to 2 hours to come to room temperature and finish its second rise before baking.

I don't drink alcohol. Can I leave the rum out?

Absolutely. You can omit the rum entirely, or substitute it with 1 teaspoon of pure vanilla extract, 1 teaspoon of rum extract, or even a tablespoon of fresh lemon or orange zest to brighten up the dough.

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