Butterzopf - Swiss Braided Bread
Tried and true family recipe, this scrumptious Swiss braided bread is easier to bake than you think! Start your journey baking homemade bread with easy to follow, step by step instructions, with multiple plaiting methods to ensure your success!
Servings 1 loaf
Equipment
- stand mixer
Ingredients
- 500 grams flour (4 cups of sifted flour)
- 9 grams white sugar (2 teaspoons)
- 12 grams salt (1½ teaspoons)
- 15 grams fresh yeast (1¾ teaspoons instant yeast)
- 250 millilitres lukewarm milk (1 cup + 1 tablespoon US cups)
- 75 grams softened butter (⅓ cup)
- egg wash (egg yolk with splash of milk)
Instructions
Zopf Dough
- In a mixing bowl, combine flour, salt, sugar and fresh yeast. Make a well and crumble yeast into well.
- Heat milk to lukewarm (about 100°F/38°C). Pour half the milk over the fresh yeast and allow to activate. (about 10 minutes until it dissolves and bubbles)
- If butter is cold and unsoftened - put into the remaining lukewarm milk to soften (don't allow butter to melt, only to soften in the milk)
- After yeast is activated, pour the remaining milk, softened butter into the bowl.
- Using a stand mixer and dough hook, mix for 4 or 5 minutes on low speed until dough ball is soft and smooth. If you cut the dough in half, you will see small bubbles in the dough, then you know it's ready.
- Remove dough and cover with towel and place in a sunny location until it doubles in size (about 1 ½ hours).
Braiding Zopf
- Cut the dough in half, into equal pieces.
- Roll dough into long strands - with the middle point slightly thicker. Thickness of strands determines length of Zopf (from 60cm/24"- 70cm/28")
- Braid dough. Start by laying them into a cross (with the thickest part in the middle.
- Cross over the strands from left to right (and the other way).
- Cross strands from top to bottom (and bottom to top). Keep them crossed on the same side, ie. top right crossing down to bottom right.
- Repeat process until strands are all braided. Tuck in the final pieces to complete braid.
- Cover with towel and let it rise for about 30 minutes.
Baking Zopf
- Preheat oven to 400°F/ 200°C.
- Make egg wash by whisking 1 egg yolk with 1 tablespoon of milk. Brush the braid with egg wash.
- Place Butterzopf on a baking paper lined baking sheet. Position on a lower rack in the fan forced oven and bake for about 30 minutes until golden brown.
- Cool on a wire rack. For a softer crust, cover with a damp towel while cooling.
Notes
- If using Instant Yeast - mix yeast with ½ of the lukewarm milk and sugar and salt. Allow to activate for 15 minutes (you will see bubbles and foam). Then add into flour.
- Knead dough by hand - skip the mixer and knead dough for about 10 minutes until it's soft and smooth
- If using cups of flour instead of weights, you may need to adjust the amount of milk in recipe if dough is too dry