Dairy-Free Hefezopf

Elevate your baking game with this Dairy-Free Hefezopf, a stunning braided bread that’s irresistibly soft, slightly sweet, and completely free of dairy. Perfect for breakfast, brunch, or as a centerpiece on your holiday table, this German classic swaps traditional dairy ingredients for unsweetened almond milk and sunflower oil, making it suitable for those with lactose intolerance or vegan diets (with an easy egg-free substitution). Lightly infused with vanilla and optionally topped with slivered almonds for an elegant finish, this bread boasts a tender crumb and a golden crust. With a straightforward preparation process and classic braiding technique, this recipe is as fun to make as it is to share. Whether paired with jam, enjoyed plain, or served with your favorite dairy-free spread, this hefezopf is sure to impress!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 12

Ingredients

• 500 grams All-purpose flour
• 10 grams Instant yeast
• 60 grams Sugar
• 5 grams Salt
• 250 ml Unsweetened almond milk
• 50 ml Sunflower oil
• 5 ml Vanilla extract
• 1 Egg (for egg wash, optional)
• 30 grams Slivered almonds (optional)

Directions

Step 1

In a small saucepan, gently warm the almond milk to lukewarm (about 37°C or 98°F) but not hot. Remove from heat.

Step 2

In a large mixing bowl, combine the flour, instant yeast, sugar, and salt. Mix well with a whisk to evenly distribute the dry ingredients.

Step 3

Create a well in the center of the flour mixture. Pour in the warm almond milk, sunflower oil, and vanilla extract.

Step 4

Using a wooden spoon, mix the ingredients until they come together to form a sticky dough.

Step 5

Knead the dough on a lightly floured surface for about 10 minutes until it is smooth and elastic. Add a little more flour if necessary to prevent sticking.

Step 6

Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place until it doubles in size, about 1 to 1.5 hours.

Step 7

After the dough has risen, punch it down to release any air bubbles and then divide it into three equal parts.

Step 8

Roll each piece into a long rope of equal length. Place them on a baking sheet lined with parchment paper and braid them together. Tuck the ends underneath the braid to ensure it holds its shape.

Step 9

Cover the braided dough with a towel and let it rise for another 30 minutes, or until puffy.

Step 10

Preheat your oven to 180°C (350°F).

Step 11

If you want a shiny crust, beat the egg and brush it over the surface of the loaf. For a vegan alternative, brush the top with almond milk instead.

Step 12

Sprinkle slivered almonds on top of the loaf (optional).

Step 13

Bake in the preheated oven for about 25 to 30 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom.

Step 14

Allow the hefezopf to cool on a wire rack before slicing. Enjoy your dairy-free delicacy!

Nutrition Facts

Serving size	(965.2g)

Amount per serving	% Daily Value*
Calories	2806.2

Total Fat 76.1g	0%
Saturated Fat 8.5g	0%
Polyunsaturated Fat 31.8g
Cholesterol 185mg	0%
Sodium 2203.3mg	0%
Total Carbohydrate 454.5g	0%
Dietary Fiber 19.9g	0%
Total Sugars 63.2g
Protein 69.9g	0%

Vitamin D 132.8IU	0%
Calcium 625.0mg	0%
Iron 26.6mg	0%
Potassium 1025.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 24.6%

Protein: 10.0%

Carbs: 65.3%