Zopf or Braided Bread
Golden, soft, and irresistibly aromatic, Zopf or Braided Bread is a traditional Swiss delight that transforms any breakfast or brunch table into a feast. This mildly sweet, yeast-leavened bread showcases its signature braided design, making it as beautiful as it is delicious. Crafted from simple pantry staples like all-purpose flour, milk, butter, and eggs, this recipe guides you through the art of hand-braiding dough, elevating the experience of baking at home. With its glossy, golden crust—thanks to a rich egg wash—and its tender, pillowy interior, this bread is perfect served warm with butter, jam, or a drizzle of honey. Whether you're a seasoned baker or a beginner, this Zopf recipe is an approachable yet impressive way to explore Swiss culinary traditions.
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Recipe Information
Ingredients
- 500 g All-purpose flour
- 250 ml Milk
- 60 g Butter (unsalted)
- 2 tbsp Sugar
- 1.5 tsp Salt
- 2.25 tsp Active dry yeast
- 2 large Eggs
- 1 large Egg yolk (for egg wash)
- 1 tbsp Water (for egg wash)
Instructions
Warm the milk gently in a small saucepan or microwave until it is lukewarm (around 37°C or 98°F). Be cautious not to overheat it.
In a mixing bowl, combine the lukewarm milk, sugar, and yeast. Stir gently and let sit for 5-10 minutes, or until the mixture becomes frothy and bubbly, indicating the yeast is activated.
In a large mixing bowl, combine the flour and salt. Add the yeast mixture, one of the eggs, and the softened butter. Mix until a dough starts to form.
Turn the dough out onto a clean, floured surface and knead for about 8-10 minutes, until the dough is smooth and elastic. Alternatively, use a stand mixer with a dough hook for 6-8 minutes.
Place the dough in a lightly greased bowl, cover with a clean kitchen towel or plastic wrap, and allow it to rise in a warm place for about 1-1.5 hours, or until it has doubled in size.
Once the dough has risen, gently punch it down to release the air. Divide the dough into 3 equal portions and roll each into long ropes (about 50 cm or 20 inches in length).
Place the three ropes on a baking sheet lined with parchment paper. Pinch the top ends together, and gently braid the ropes. Tuck the ends underneath to secure.
Cover the braided dough loosely with a clean kitchen towel and allow it to rise again in a warm place for about 30-40 minutes, or until slightly puffy.
Preheat the oven to 180°C (350°F).
In a small bowl, whisk together the egg yolk and water to create the egg wash. Brush the egg wash evenly over the surface of the braided dough for a glossy finish.
Bake the Zopf in the preheated oven for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Remove the bread from the oven and allow it to cool on a wire rack before slicing and serving. Enjoy your homemade Zopf with your favorite spreads or toppings!
Nutrition Facts
Calories |
351 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.7 g | 12% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 399 mg | 17% | |
| Total Carbohydrate | 54.7 g | 20% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 5.0 g | ||
| Protein | 10.1 g | 20% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 56 mg | 4% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 134 mg | 3% | |
*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.
