Vegan Traditional Swiss Zopf Bread
Experience the magic of Swiss baking with this Vegan Traditional Swiss Zopf Bread recipe—a beautifully braided loaf that combines rich flavor, soft texture, and an irresistible golden crust without any animal products. Crafted with plant-based milk, vegan butter, and aquafaba, this dairy-free delight captures the essence of authentic Swiss Zopf while catering to vegan lifestyles. Perfectly fluffy and slightly sweet, this bread is kneaded to achieve its signature elasticity, shaped into a stunning braid, and finished with a glossy aquafaba glaze. Whether served fresh at brunch or alongside hearty soups, this recipe delivers a show-stopping centerpiece that’s as delicious as it is visually stunning. Ideal for vegans and bread enthusiasts alike, this Zopf proves that tradition and innovation can rise beautifully together.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 200 milliliters Plant-based milk (e.g., almond, soy, or oat)
- 60 grams Vegan butter (softened)
- 20 grams Sugar
- 7 grams Instant yeast
- 10 grams Salt
- 2 tablespoons Aquafaba (chickpea brine) for brushing
Instructions
In a small saucepan or microwave-safe bowl, warm the plant-based milk until lukewarm (about 37–40°C or 98–104°F). Be careful not to overheat it, as that can kill the yeast.
In a large mixing bowl, combine the lukewarm milk, sugar, and instant yeast. Stir gently and let it sit for 5–10 minutes until the mixture becomes frothy, indicating the yeast is activated.
Add the softened vegan butter and salt to the yeast mixture, mixing well to combine.
Gradually add the all-purpose flour to the wet ingredients, mixing with a wooden spoon or using a stand mixer with a dough hook attachment, until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead it by hand for 8–10 minutes, or until it becomes smooth and elastic. Alternatively, knead the dough in a stand mixer for 5–7 minutes.
Place the dough back into the mixing bowl and cover it with a clean kitchen towel or plastic wrap. Let it rise in a warm, draft-free area for 1–1.5 hours, or until it doubles in size.
Once the dough has risen, punch it down gently to release the air. Transfer it to a clean, lightly floured surface.
Divide the dough into three equal portions and roll each into long ropes, about 40 cm (16 inches) in length.
Braid the three ropes together to form the traditional Zopf shape. Pinch the ends together to secure and tuck them under the loaf for a clean finish.
Place the braided loaf onto a parchment-lined baking sheet and cover it loosely with a kitchen towel. Allow it to rise again for 30–40 minutes, or until it's slightly puffy.
Preheat your oven to 200°C (390°F). Just before baking, brush the loaf with aquafaba to achieve a golden, glossy finish.
Bake the bread on the center rack for 25–30 minutes, or until it is golden brown and sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool on a wire rack before slicing. Enjoy your vegan Swiss Zopf bread!
Nutrition Facts
Calories |
2406 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.5 g | 70% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4516 mg | 196% | |
| Total Carbohydrate | 412.2 g | 150% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 26.3 g | ||
| Protein | 56.7 g | 113% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 329 mg | 25% | |
| Iron | 24.2 mg | 134% | |
| Potassium | 889 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
