Hefezopf is a traditional dish for a German Easter breakfast table. It is easy and delicious and a little sweet. I used wholemeal spelt but if you prefer a light version simply use white flour instead.

veganer Hefezopf

Vegan Yeast braid

Anne / Mondomio
Easy to make delicious breakfast "bread" for Easter
0 from 0 votes
Prep Time 45 mins
Cook Time 40 mins
Course baking, breakfast
Cuisine German
Servings 6


  • 4 cups flour I used wholemeal spelt
  • 1 pack dry yeast
  • 1 1/4 cup non dairy milk I used oat milk
  • 1/4 cup sugar I used agave sirup instead
  • 1/3 cup margarine
  • 1 tsp salt
  • 6 Tbsp soymeal
  • 1 tsp lemon zest
  • some water


  • Mix 4 tablespoons of soy meal with some water until smooth. This is your egg substitute.
    soy egg substitude
  • Mix all other ingredients but the last 2 Tbsp. of soy meal and kneed them in your kitchen machine or by hand.
  • Allow the dough to rise for about 40 minutes or until significant bigger.
  • Kneed again.
  • Cut the dough into 3 equal pieces
  • Roll each into a long piece, put them on a non stick baking paper and join at the top.
    three long pieces joined
  • Start braiding just like you would do with hair ;-).
    braid the dough
  • Finish braiding and squeeze the beginning and the end a little bit together.
    Yeast braid raw
  • Stir the last 2 tablespoons of soy meal with water and brush the braid with it.
  • You could sprinkle some almond slivers or sugar on top.
  • Put your braid into the cold oven and turn on 330 °F. This way your doe can still rise a bit before baking. The traditional way would be to preheat your oven but let the braid sit and rise for another 30 Minutes before baking.
  • Bake for about 35 to 40 minutes until golden brown. You can stick a wooden toothpick in your braid. When it comes out dry without any doe stuck to it, your Easter bread is done.
Keyword easter
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