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Butterzopf
Swiss Braided Bread
Butterzopf, also known as Zopf or ZÃŒpfe, is a classic Swiss braided bread. It's a soft, slightly enriched yeast bread with a golden crust, traditionally enjoyed on Sunday mornings. It is typically unsweetened, with the richness coming from butter, milk, and eggs.
ð§ ææ
- 500 g All-purpose flour
- 12 g Salt
- 250 ml Milk(room temperature)
- 20 g Fresh yeast(or 7g active dry yeast)
- 1 large Egg yolk
- 1 tsp Sugar
- 80 g Butter(softened)
- 1 Egg(for glaze)
- 1 pinch Salt(for glaze)
ðšâð³ äœãæ¹
- 1
In a large bowl, whisk together the flour and salt. In a separate bowl, whisk together the milk, fresh yeast (or active dry yeast dissolved in a little warm milk with sugar), egg yolk, and sugar.
- 2
Make a well in the flour mixture and pour in the liquid ingredients. Stir until a shaggy dough forms. Add the softened butter and knead on a lightly floured surface for 15-20 minutes (or about 10 minutes in a stand mixer with a dough hook) until the dough is smooth and elastic.
- 3
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
- 4
Preheat your oven to 230°C (450°F). Gently punch down the dough and divide it into two equal pieces. Roll each piece into a long strand, about 60-70 cm (24-28 inches) long, slightly thicker in the middle.
- 5
Braid the two strands together. Place the braided dough on a baking sheet lined with parchment paper. Cover loosely and let it rest for another 20 minutes.
- 6
Whisk together the egg and a pinch of salt for the glaze. Brush the glaze over the braided bread. As soon as you place the bread in the oven, reduce the temperature to 200°C (400°F).
- 7
Bake for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom. Let cool on a wire rack.
ð¡ ããã®ã³ã
- âFor a more authentic flavor, use Zopf flour if available, which is a blend of wheat and spelt flour.
- âEnsure the milk is lukewarm, not hot, to activate the yeast properly.
- âThe braiding can be done with three strands for a different look.
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- Add a savory element like bacon bits for a 'SpÀckzÌpfe'.
- For a slightly sweeter bread, you can add a tablespoon of sugar to the dough.