Zopf
Butterzopf: the Swiss Sunday plaited butter bread
In German-speaking Switzerland the Sunday breakfast table is not complete without a Zopf (Züpfe in Bern): a shiny, plaited white loaf made with milk and plenty of butter, sliced thick and spread with more butter and jam or honey. Bakeries from Bern to St Gallen bake them on Saturday nights, and many families plait their own on Sunday morning. The crumb is soft, light and faintly sweet from the butter, not the sugar, and the egg-yolk glaze gives a deep brown, glossy crust. Leftovers make excellent French toast (Fotzelschnitte). Chef's tip: let the shaped plait rest in a cool place for 15 minutes before glazing and baking; the strands hold their shape and the pattern stays crisp.
- Total time
- 70 min
- Difficulty
- medium
- Serves
- 10
Ingredients
Method
0/9 doneStep 1: Mix 1 ⅛ lb white bread flour, 1 ½ tsp salt, 1 tsp sugar and ¼ oz instant yeast in a large bowl. Add 1 ¼ cups milk and 2 ⅛ oz butter and bring together into a soft, slightly sticky dough.
Step 2: Knead for 10 minutes by hand (6 minutes in a mixer) until the dough is smooth, silky and springs back slowly when poked. Don't add much extra flour; a soft dough makes a light Zopf.
10 minStep 3: Cover and leave at room temperature for about 1½ hours, until doubled in size.
90 minStep 4: Knock back the dough, divide into two equal pieces and roll each into a rope about 60 cm long, thicker in the middle and tapering at the ends.
Step 5: Make the classic two-strand plait: lay the ropes in a cross, then repeatedly fold the ends of the lower rope over the upper one, alternating directions, until you reach the ends. Tuck the ends under and lift onto a lined baking tray.
Step 6: Cover loosely and leave in a cool place for 15 minutes. Heat the oven to 425°F (400°F fan).
15 minStep 7: Brush with 1 egg yolk, wait 5 minutes and brush again for a deep shine. A common mistake is letting the glaze pool in the folds; it bakes into dark patches, so brush thinly.
5 minStep 8: Bake on the lower shelf for 10 minutes, then lower the oven to 350°F (325°F fan) and bake for 25–30 minutes more, until the crust is glossy dark brown and the bottom sounds hollow when tapped.
40 minStep 9: Cool on a rack for at least 30 minutes before slicing.
30 min
Nutrition per serving
- Calories
- 250 kcal
- Protein
- 7 g
- Carbs
- 40 g
- Fat
- 7 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does zopf take?
- About 70 minutes in total: 30 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 10 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of sugar?
- Caster sugar, same amount.
- What can I use instead of milk?
- Oat, soy or almond milk, same amount (use unsweetened for savoury dishes).
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