Zopf Traditional Swiss Plaited Breakfast Bread
Embrace the comforting flavors of Switzerland with this Zopf Traditional Swiss Plaited Breakfast Bread, a beautifully braided loaf that’s as stunning as it is delicious. Made with simple pantry staples like all-purpose flour, milk, butter, and a touch of sugar, this soft, golden bread boasts a slightly sweet flavor and irresistibly tender crumb. The distinctive plaited shape not only makes Zopf a centerpiece-worthy addition to your breakfast table but also represents a rich cultural tradition. Brushed with a shiny egg wash for a perfect golden crust, this bread is ideal for serving with butter, jam, or honey—or even as a base for hearty sandwiches. Whether you’re hosting brunch or simply elevating your morning routine, this homemade Zopf bread is a must-try for bread enthusiasts and beginners alike. Perfect for showcasing your baking skills, this recipe highlights traditional bread-making techniques and delivers exceptional results every time!
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 7 grams Active dry yeast
- 30 grams Sugar
- 10 grams Salt
- 75 grams Butter
- 250 milliliters Whole milk
- 1 large Egg yolk
- 15 milliliters Water
Instructions
In a small saucepan, warm the milk gently until lukewarm (approximately 37-40°C or 98-104°F). Be careful not to overheat.
In a small bowl, combine the warmed milk, sugar, and yeast. Let it sit for 5-10 minutes until the mixture becomes frothy.
In a large mixing bowl, combine the flour and salt. Make a well in the center, then add the yeast mixture and melted butter.
Mix the ingredients together to form a soft dough. Transfer the dough onto a floured surface and knead for about 8-10 minutes until it is smooth and elastic.
Place the dough in a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1-1.5 hours, or until it doubles in size.
Punch down the dough to release the air. Divide it into three equal pieces and roll each piece into a long strand (about 40 cm or 16 inches).
Braid the three strands together to form a single plait. Tuck the ends under to secure the braid.
Place the braided dough on a baking sheet lined with parchment paper. Cover it loosely with a towel and let it rise again for 30-45 minutes.
Preheat your oven to 200°C (390°F).
In a small bowl, whisk together the egg yolk and water to make an egg wash. Brush the entire surface of the dough with the egg wash for a shiny golden crust.
Bake the bread in the preheated oven for 25-30 minutes, or until the crust is golden brown and the bread sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool on a wire rack before slicing and serving.
Nutrition Facts
Calories |
280 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.0 g | 10% | |
| Saturated Fat | 4.7 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 38 mg | 13% | |
| Sodium | 445 mg | 19% | |
| Total Carbohydrate | 44.1 g | 16% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 4.4 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 40 mg | 3% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 94 mg | 2% | |
*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.
