Swiss Zopf bread
Zopf wicker bread, which is a must-have for any Sunday breakfast in Switzerland
Ingredients
| wheat flour 0.5 kg |
| dry yeast 10 g |
| warm milk 265 ml |
| melted butter (82%) 75 g |
| egg 1 egg |
| egg yolk 1 egg |
| honey 25 g |
| salt 5 g |
Instructions
Step 1
Mix 250 ml of warm milk, yeast, honey and butter. Pour this mixture into the sifted flour, add the egg, salt and knead the dough. Cover the dough bowl with cling film and leave in a warm place for 2 hours.
Step 2
Dust the table with flour, divide the dough into 2 parts and form them into "sausages", 40-50 centimeters long. Then weave them crosswise to make a braid. Protect the ends and tuck them under the bottom. Place the plait of dough on a parchment-lined baking tray. Brush with the mixture of egg yolk and remaining milk.
Step 3
Bake for 20 minutes at 40 degrees, then increase the temperature to 180 degrees and bake the bread for another 30 minutes. Then allow it to cool completely and serve. Enjoy.
