Description
A wheat-free braided yeast bread inspired by traditional German Hefezopf, featuring a blend of defatted almond flour, chickpea flour, and vital gluten powder for elevated protein and structure. The dough incorporates inulin for subtle sweetness and psyllium husk plus xanthan gum as binders, then is kneaded extensively like classic Hefezopf before rising and baking to a golden finish. This showstopper delivers tender, elastic texture with citrus notes from optional zest, ready in about 2.5 hours including proofing.
Cultural Background
Hefezopf originates from Germany and is a traditional enriched sweet yeast bread often enjoyed at breakfast, brunch, or during holidays like Easter. It evolved from medieval European enriched doughs using milk, butter, and eggs to create a tender, braidable loaf symbolizing abundance. The braiding technique and long kneading reflect classic German baking practices for developing gluten structure and achieving a soft, elastic crumb in festive breads.
Recipe Info
PREP TIME: 25 minutes
COOK TIME: 40 minutes
TOTAL TIME: 2 hours 30 minutes
SERVINGS: 12
DIFFICULTY: Hard
Ingredients
- 150 g bleached defatted almond flour
- 150 g chickpea flour
- 200 g vital gluten powder
- 60 g inulin
- 20 g psyllium husk powder
- 4 g xanthan gum
- 7 g instant dry yeast (or 21 g fresh yeast)
- 300 ml whole milk, lukewarm (about 35°C)
- 80 g unsalted butter, softened
- 2 large eggs, room temperature (plus 1 egg yolk for wash)
- 1 tsp fine sea salt
- 1 tsp fresh lemon zest (optional)
- 2 tbsp milk for egg wash
- 30 g sliced almonds or pearl sugar for topping (optional)
Instructions
- In a large mixing bowl, whisk together the almond flour, chickpea flour, vital gluten powder, inulin, psyllium husk powder, xanthan gum, instant dry yeast, and salt until evenly combined.
- Make a well in the center of the dry ingredients and add the lukewarm milk, softened butter, 2 whole eggs, and optional lemon zest.
- Using a stand mixer fitted with a dough hook (or by hand), mix on low speed until a shaggy dough forms, then increase to medium speed and knead vigorously for 12-15 minutes until the dough becomes smooth, elastic, and pulls away from the sides of the bowl. The dough will be softer than traditional wheat dough but should hold shape when stretched.
- Cover the bowl with a damp cloth or plastic wrap and let the dough rise in a warm spot (around 24-27°C) for 60 minutes, or until it has roughly doubled in volume.
- Punch down the risen dough and divide it into three equal portions (about 280-300 g each). On a lightly oiled or floured surface, roll each portion into a long rope approximately 45-50 cm in length.
- Pinch the three ropes together at one end and braid them tightly like a classic Hefezopf, then pinch and tuck the ends underneath to secure.
- Place the braided loaf on a parchment-lined baking sheet. Cover loosely and let it proof for another 45 minutes until noticeably puffed.
- Preheat the oven to 180°C (conventional). Whisk the remaining egg yolk with 2 tbsp milk and gently brush the top of the risen braid. Sprinkle with optional sliced almonds or pearl sugar.
- Bake for 35-40 minutes until the crust is deep golden brown and an internal temperature reaches 90-95°C. If browning too quickly, tent loosely with foil after 25 minutes.
- Remove from the oven, transfer to a wire rack, and brush lightly with melted butter if desired. Cool for at least 30 minutes before slicing to allow the structure to set.
Tips
- Knead the dough thoroughly as specified to develop elasticity from the vital gluten and binders; under-kneading leads to a dense or crumbly result.
- Monitor liquid absorption closely as almond and chickpea flours vary; add 1-2 tbsp extra milk only if the dough feels excessively dry during kneading.
- For best texture, use room-temperature ingredients and avoid over-proofing the second rise, which can cause collapse during baking.
Nutrition
Calories: 285
Protein: 22 g
Carbs: 18 g
Fat: 14 g
Tags
German, Design a no-expense-spared dish that use