Zopf is a soft, braided Swiss bread that is also known as Butterzopf because of its enriched dough.
Zopf is a traditional Swiss bread, typically eaten during Sundays. It's name literally translates to 'braid' as reference to the shape of the bread. It was made during the 15th century, in which during that time, there was a tradition for a woman to cut her braided hair and bury it with her husband when he died. Throughout the years, it evolved to making a Zopf instead of cutting hair. Nowadays, the Zopf is typically eaten with butter and jam. Additionally, it is customary to give a Zopf to a friend on August 1 which is the Swiss National Day.
Ingredients
500g all purpose flour
3/4 tablespoon salt
8g active dry yeast
1 teaspoon sugar
60g butter, melted
300 ml milk, lukewarm
1 egg yolk mixed with 1 tablespoon of milk to brush over dough
Instructions
Melt the butter in a small saucepan over low heat. Take the pan off the heat and add the cold milk into the pan. Mix should be lukewarm now.
Mix the yeast and sugar and add some of the lukewarm milk. Let mixture stand until yeast begins to bubble (5 – 10 minutes).
In a big bowl, mix the flour and the salt together. Then add all the other ingredients. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, for about 10 minutes.
Place the dough into a bowl, cover with a damp cloth and let it rise at room temperature for about 1 1/2 hours or until double in size.
Cut dough in half and roll both halves into long strings.
Braid the dough into a Zopf. There are also plenty of tutorials online.
Place the Butterzopf onto a baking tray lined with baking parchment. Lightly brush egg wash on the loaf, cover and set aside to proof for another 30 minutes.
Brush another even coat of egg wash before baking the Butterzopf in a preheated oven at 200C (395F) for about 35 minutes. Tap the bottom of your zopf, the bread will sound hollow when it is done.
Let cool completely on a wire rack.
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