ZopfSwiss Braided Bread

Name: Zopf (Swiss Braided Bread)
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 8
Cuisine: Switzerland
Ingredients: 600 g Bread Flour; 300 ml Whole Milk (lukewarm); 80 g Unsalted Butter (softened); 20 g White Sugar; 7 g Active Dry Yeast; 10 g Salt; 1 pcs Egg (beaten); 1 pcs Egg Yolk (beaten)

A soft, tender braided loaf with a delicate buttery crumb and a glossy golden finish. It is a traditional Swiss Sunday bread made for slicing and sharing at breakfast or brunch.

Prep

30m

Cook

35m

Serves

Estimated

Nutrition

Per serving

395kcal

Calories

12g

Protein

11g

Fat

61g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Dough

600g
Bread Flour
300ml
Whole Milk (lukewarm)
80g
Unsalted Butter (softened)
20g
White Sugar
7g
Active Dry Yeast
10g
Salt
1pcs
Egg (beaten)

Glaze

1pcs
Egg Yolk (beaten)

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

8 steps

01
Stir the active dry yeast and white sugar into the lukewarm whole milk and let it stand until foamy.
02
Mix the bread flour and salt in a large bowl.
03
Add the yeast mixture and the beaten egg, then knead until a rough dough forms.
04
Work in the softened unsalted butter and continue kneading until the dough is smooth and elastic.
05
Cover and let the dough rise in a warm place until doubled in size, around 26°C (79°F) to 28°C (82°F).
06
Divide the dough into strands, braid them into a loaf, and place it on a lined tray.
07
Brush the loaf all over with the beaten egg yolk.
08
Bake at 200°C (400°F) until the loaf is deeply golden and sounds hollow when tapped, then cool before slicing.

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