Butterzopf Recipes

ZOPF (TRADITIONAL SWISS PLAITED BREAKFAST BREAD)

Steps:

• Mix together all ingredients except egg yolk to make a soft dough. Knead 10 minutes or so.
• Divide into 4 and make long sausages with the dough.
• Form the sausages into 2 square crosses.
• Plait each cross, using a 4 strand plait, so that you end up with two loaves of plaited bread.
• Put in the fridge until ready to bake- overnight, for example.
• Paint the loaves with a little of the egg yolk.
• Place a water bath under the oven shelf. Bake in the bottom half of a 220 degree Celcius preheated oven for 10 minutes, then turn the temperature down and bake at 200 degrees for 40 minutes.

BUTTERZOPF

Steps:

• Measure the flour, sugar, salt and yeast into the bowl of an electric stand mixer.
• Lightly mix the ingredients together using the dough hook.
• Slowly pour in the warm milk, and continue mixing until everything comes together into a rough dough.
• Add the butter, one tablespoon at a time. Once the butter has been fully incorporated into the dough, add the next tablespoon of butter.
• Once all of the butter has been added, continue kneading the dough on low-medium speed for about 15 to 20 minutes.
• The dough is ready when it is soft and smooth, and also slightly elastic in texture when you try to stretch it. If you poke the dough softly, it should bounce back right away.
• Lightly oil a large mixing bowl.
• Place the dough inside the bowl.
• Cover the dough with a clean tea towel.
• Leave the dough somewhere warm for 1 to 1.5 hours, or until the dough has doubled in size (see Kitchen Notes below).
• Once the dough has doubled in size, punch back the dough to release all of the air.
• Divide the dough into two pieces, and roll each piece into a long log, measuring approximately 70 cm (2 feet) long. Try to taper the ends so that they are slightly thinner than the middle section of the logs.
• Arrange the two strands of dough on your work surface so that they form a cross or plus symbol.
• Plait the strands of dough as indicated in the photos above. Alternatively, divide the dough into three pieces and do a traditional plait with three strands of dough.
• Carefully transfer the plaited dough onto a sheet of baking paper.
• Place the dough somewhere warm for about 30 minutes, or until the dough has risen and puffed up slightly.
• Preheat the oven to 220°C (428°F).
• Place a metal baking tray in the middle shelf of the oven while it is preheating.
• Make the egg wash by lightly whisking together the egg and milk.
• Brush the dough with some egg wash.
• Bake for about 35 minutes, or until the bread is lightly golden. The bread is cooked if an internal thermometer reads 85°C (185°F).
• Transfer the bread to a wire rack and let it cool before serving.

ZOPF

Steps:

• In a large bowl, dissolve yeast in warm milk. Let stand until creamy, about 10 minutes. Add the egg yolk, butter and 2 cups of bread flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• Divide the dough into 3 equal pieces and roll each piece into a 14 inch long cylinder. Braid the pieces together and place on a lightly greased baking sheet. Cover with a damp cloth and let rise until doubled in size, about 1 hour. Meanwhile, preheat oven to 425 degrees F (220 degrees C).
• In a small bowl, beat together egg white and water. Brush risen loaf with egg wash and bake in preheated oven for 20 to 25, until golden.

VEGAN BUTTERZOPF

Steps:

• In a small saucepan, melt the margarine over medium-low heat. Add the plant-based milk and heat until the mixture is between 122°F-130°F (50°C-55°C), or the temperature your yeast manufacturer recommends. The liquids should be the temperature of a warm bath but not too hot to the touch.
• In the bowl of your stand mixer, put the flour in the bottom and add the salt and sugar on top of the flour on one side of the bowl. Add the instant yeast to the opposite side of the bowl so that the yeast is not in contact with the sugar and salt.
• When the liquids are at the right temperature, quickly stir all the dry ingredients together before adding the liquid all at once. Using the dough hook, start mixing on low for 3 to 5 minutes, or until your dough looks like a shaggy ball of dough and is starting to detach from the side of your bowl. Add additional water or flour as needed at this stage.
• Continue kneading on low for an additional 7 to 10 minutes, or until the dough looks smooth and is slightly elastic.
• Remove the dough from the bowl and shape it into a rough ball. Gease the bowl alightly with thevegetanble oil, place the dough back in the bowl and grease the top of the dough too. Place a clean dishtowel on top of the bowl and leave to rise for 30 to 45 minutes, or until the dough has doubled in size.
• Punch out the air in the dough and place it on a lightly floured work surface. Divide the dough in 2 and roll each half into 25 to 30 inches ( 65 to 75 cm) long ropes that are a bit thicker in the middle and tapered at the ends.
• Braid the dough (see instructions in the blog post), and place on a baking tray lined with a piece of parchment paper.
• Whisk together the syrup and milk for the glaze and then drizzle in the oil while continuing to whisk until the oil emulsifies with the milk. Brush the glaze all over the braided dough, not missing any spots even around the sides.
• Leave uncovered to proof for an additional 45 minutes to 1 hour, adjusting the proofing time as needed. You will know the dough is ready when you slightly poke the dough and it slowly springs back but still leaves an indent.
• Toward the end of the rise, preheat your oven to 375°F (190°C).
• Brush another coat of glaze on top of the bread before baking for about 35-40 minutes, or until the bread is golden brown all over and when you tap the underside of the bread it sounds hollow. Optional: if you want a very shiny dough, you can even give your bread a third coat of glaze in the middle of the cooking process.
• Leave the bread to cool completely before slicing or tearing it apart. Enjoy!