Hufflepuff Bread (Hefezopf Bread)

First Hufflepuff Bread made in January 2012

One day in December 2011, I saw a book called Illustrated Step by Step Baking. I wanted it and Brad took note and gave it to me for Christmas. I wanted to learn how to bake with yeast. This book was an awesome introduction because it shows a picture for each step. I was launched face first into self tutorial!


I have baked a few of these breads before today. They are actually called Hefezopf, which is a German bread that is similar to a sweet brioche. Instead of constantly butchering the German language, Brad and I have nicknamed it Hufflepuff bread.


The difference in today's baking session was that it was during summer. For non-yeast baking, it really doesn't matter. However, this was the first time I baked it when it was hot out, and the bread rose to be HUGE. It continued to rise in its braided shape even after the first rising session. The rising consumed the braiding shape, but otherwise there was no difference in today's tasty masterpiece. 


Making the Dough


1. First dissolve 1 1/2 tsp of yeast in 1 1/4 c warm milk and then let it cool. Once cooled, add 1 egg to the mixture and beat well.

Beating an egg into the cooled milk and yeast mixture

2. Put 2 1/4 c flour, 1/4 c sugar, and 1/4 tsp salt into a large mixing bowl. Mix it and make a well. Then pour in the milk mixture. Add 5 tbsp of melted butter to the bottom of the well. Then, stir to form a soft dough.

Adding milk mixture to flour mixture well

 3. Knead dough for 10 minutes on a floured surface until smooth, soft, and pliable.

Brad kneads the dough!

 4. We add about a 1/4 c of golden raisins about two minutes into kneading the dough. You can also add them when stirring the dough during step 2. 

Adding golden raisins

 The Rising and Shaping Process


5. Put the dough in an oiled bowl and cover with plastic wrap. Leave for 2-2 2/2 hours until it has doubled in size. 

Dough ball before rising

Dough ball after rising for 2 hours in the heat

 6. Put the dough on a floured work surface and gently knock it back. Divide it into 3 pieces. Take each piece and roll it under your palm to make a fat log shape. Roll it into a log about 12 inches long. Pinch the 3 pieces together at the end and tuck them underneath to start the braid. Loosely braid the dough, leaving room for it to rise. Pinch the ends and tuck them underneath.

Unbaked Hufflepuff braid

 7. Put on a baking sheet lined with parchment (I use a silpat instead). Cover it with oiled plastic. I take the plastic wrap and wipe it on the bowl it rose in. Then cover the braid with a towel. Leave in a warm place for 2 hours.

Note: In the winter months, I turn the heat up and leave the baking sheet over a floor vent to rise. I put it outside today since it was about 90 degrees. It is not supposed to rise much while in the braid, but today it doubled again.

Dough braid rises in the sun (took the towel off so you could see the bread)

Finishing Touches


8. Preheat the oven to 375 degrees. Brush the braid liberally with beaten egg.

Brushing the braid

9. Add sliced almonds after brushing the bread with egg and gently tap them so they stick (optional)

Accessorize your braid with almonds

10. Bake for 25-30 minutes. Check if undercooked where the braids meet. Use foil if you need to keep it in longer. 

Today's Monster Hufflepuff Bread!