How to Make: Zopf

Zopf is a quintessential Swiss braided bread, cherished for its soft, fluffy interior and striking golden crust. Traditionally enjoyed during breakfast or brunch, Zopf pairs beautifully with butter, jam, or honey. This recipe guides you through crafting this aromatic and visually appealing bread, ideal for special occasions or elevating your daily meals.

Ingredients

🌾 1 kg White flour (generic, no brand specified)
🧂 12 g Salt (generic, no brand specified)
🍬 15 g Sugar (generic, no brand specified)
🥛 600 ml Milk (generic, no brand specified)
🧈 150 g Butter, melted (generic, no brand specified)
🍞 30 g Fresh yeast (generic, no brand specified)
🥚 1 Egg yolk (for egg wash)
🥛 2 spoons Milk (for egg wash, generic, no brand specified)

Instructions

1- Prepare the Yeast Mixture:

In a small bowl, combine a portion of the sugar, fresh yeast, and milk heated to 40°C.
Stir until the yeast is fully dissolved.

2- Combine Dry Ingredients:

In a large mixing bowl, mix the flour and remaining sugar.
Form a well in the center.

3- Integrate Wet Ingredients:

Pour the dissolved yeast mixture and melted butter into the well.
Begin mixing with a spoon until a shaggy dough forms.

4- Knead the Dough:

Transfer the dough to a clean surface.
Knead for 10-12 minutes until smooth, soft, and slightly moist.

5- First Rise:

Lightly oil a clean bowl, place the kneaded dough inside, and turn to coat all sides.
Cover and let rise in a warm location for about an hour, or until doubled in size.

6- Divide and Shape:

Remove the risen dough and divide it into four equal parts using a large knife.
Take one part, split it into two equal portions, and roll each into a log about 18 inches long.

7- Braiding:

Place the two logs in an X shape.
Lift the bottom log ends across the other log, changing sides without crossing over.
Repeat with the other log, continuing until the braid forms.
Pinch and tuck ends underneath.

8- Second Rise:

Repeat the braiding with the remaining dough, creating four braids.
Place the braids on a parchment-lined baking tray.
Cover with a towel and let rest for 30 minutes.

9- Prepare the Egg Wash:

Whisk one egg yolk with two spoons of milk.

10- Bake:
- Preheat the oven to 200°C (392°F).
- Brush each bread with the egg wash.
- Bake for 30 minutes, or until golden brown.

11- (Optional) Freezing Instructions:
- Half-bake for 20 minutes, cool, then freeze in plastic bags.
- To finish, bake from frozen at 200°C for 20 minutes.

Prep Time: ~1 hour 10 minutes
Cook Time: 30 minutes
Total Time: ~2 hours 10 minutes
Servings: 4 loaves
Calories (Approximate): 180 per slice
Proteins: 6 g
Fats: 6 g
Carbohydrates: 28 g