German Braided Bread with Poppyseeds (Mohn-Hefezopf)

This German braided bread with poppy seeds is a barely sweet, braided yeast loaf that is popular all year round. Its light and fluffy texture makes it an absolute favorite in our home. The poppy seeds in this Hefezopf give an irresistible, nutty flavor.

It's best enjoyed with a cup of coffee either in the morning or in the afternoon for my favorite 'fourth meal,' the German coffee break called Kaffee und Kuchen (cake and coffee). But can be eaten any time of day!

Ingredients

Poppy seeds are the most unusual item on the ingredient list for this variation of the German braided bread. I usually have all of these ingredients ready to go whenever I need them.

• Flour. All-purpose flour is what I use for all of my baking.
• Milk. I use whatever milk we have in the fridge, usually 2 percent.
• Yeast. Active dry yeast is closest to German yeast, so I use it in all of my baking. I store it in an airtight container in the fridge.
• Sugar. I use organic cane sugar.
• Butter. My braided bread uses less butter than a brioche, but you still want to make sure it's really good butter. I use grass-fed butter.
• Eggs. Whole eggs go into the dough and you'll use some for the egg wash before baking as well.

• Lemon Zest (optional). I like to add a bit of lemon zest (about one teaspoon) for a hint of citrus in this bread. I use an organic lemon since you are using the peel. You can skip the lemon zest though, especially if you're also glazing the baked loaf.
• Poppy Seeds. Buy them in bulk and they are much cheaper! Here are the ones I buy.
• Pearl Sugar (optional). Pearl sugar is for sprinkling on right before baking and they are optional, but make the bread look so pretty. Pearl sugar lasts forever, so it makes sense to make the splurge purchase every few years or so. Or depending on how often you bake with it. Or skip adding it to this braided bread and instead drizzle on a lemon glaze (see notes in the recipe card at the bottom of this post).

How to make it

Start by making the dough, then letting it rest for just about half an hour. In the meantime, get the poppy seed filling ready. Combine the milk and butter in a small saucepan and heat until boiling. Then remove from heat and stir until the butter is dissolved. Stir in the poppyseeds and sugar and set aside.

Knead the dough briefly, then roll it out into a 60 by 50 cm rectangle. Spread on the poppy seed filling. Fold the long side in half, creating a 30 by 50 cm rectangle with the filling in the middle. 

Cut into 3 long strips and braid with the poppy seed filling facing out or up. Fold under the ends to achieve a more consistent braid look and stretch out and push together any sections that need it. Place onto a baking sheet covered with parchment paper or reusable silicone baking mats. Cover loosely with a clean linen towel and allow to rest in a warm spot for half an hour. In the meantime, preheat the oven.

Brush with an egg wash made from half egg and half milk, then optionally sprinkle on the pearl sugar.

Bake for a total of 30 to 35 minutes, covering the braid for the last 10 minutes of baking, so it doesn't turn too dark.

Allow to rest for 30 minutes after baking before cutting it up. Enjoy with some butter spread on and a cup of coffee. Guten Appetit!

The poppy seed filling is spread on the rolled-out dough, then cut into strips and braided. I tuck the ends under for a cleaner, more even look. Before baking, I brush the braided bread with a simple egg wash and sprinkle it with pearl sugar. You only need a little bit of it and it lasts forever, so it makes sense to make the splurge purchase every few years or so (depending on how often you bake with it). Alternatively, you can make a simple lemon glaze that I listed in the notes section of the recipe card below.

Braided bread variations and more German baking recipes

I LOVE poppy seeds! And if you're like me, you need to also make some Dampfnudeln topped with poppyseed sugar. But if somehow you're not a fan, feel free to make my classic Hefezopf instead. Or make a braided bread with strawberry filling or hazelnut filling instead, like the one from my Nussstangen (hazelnut twists) recipe.

This Dreikönigskuchen, a Swiss version of a King's Cake, is a fun January 6th tradition that involves a yeast-raised bread topped with a paper crown. And finally, this German Easter bread is a fun way to celebrate Easter, the German way.