Known in Germany as Easter Braid, this is very similar to the Jewish Challah. The difference is that this recipe is done with butter, while Challah traditionally uses oil. It’s a delicious Sweet Bread perfect for brunch, best freshly baked in the morning. Slice it and top with butter or marmalade.

Preparation time: 20 minutes + 40 minutes rising + 35 minutes baking

What you need:

4 cups (500g) white flour

2 ½ teaspoons (1 package) dry yeast

¼ cup (50g) sugar

1 teaspoon vanilla extract

1 pinch salt

½ cup (150g) sour cream (room temperature)

½ cup (150ml) milk, warm (not hot or you will kill the yeast!)

1/3 cup/6 tablespoons (75g) soft butter

1 egg yolk (for glazing)

handful of coarse sugar (optional)

How to do it:

In a mixing bowl, combine flour, sugar, yeast and salt.

Add warm milk and mix well.

Add butter and sour cream making sure everything mixes well and turns into a sticky dough.

Put the dough on a lightly floured kitchen surface, add knead it with your hands for about 6-8 minutes. You should get a nice round ball. If the dough is too sticky, add a bit more flour.

Put the dough in a bowl, cover with a clean kitchen towel and let it rest at a warm spot for 30-40 minutes until the dough has significantly increased in size.

Divide the dough into three equal parts and form into three long rolls; then braid the rolls on a clean non-stick baking pan.

To make sure your Hefezopf gets a nice glaze, mix the egg yolk with ½ teaspoon water and brush the braid with it.

Sprinkle with a handful of coarse sugar.

Bake at 350F (175C) for about 35 minutes or until the top is golden brown.

Let cool for about 10 minutes before slicing.

Enjoy topped with butter or marmalade!