Vegan Butterzopf Recipes

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.