Zopf Plait Swiss Bread. It is a type of Swiss, Austrian, or Bavarian bread made from white flour, milk, eggs, butter, and yeast. The dough is brushed with egg yolk before baking, lending it its golden crust. It is baked in the form of a plait and traditionally eaten on Sunday mornings
- 500g cake flour
- 1tsp salt
- 60g butter (melted)
- 300ml lukewarm milk
- 7g yeast
- 10ml sugar
Add the milk to melted butter.
Mix sugar and yeast with 100ml of milk and butter mixture (leave for 5 minutes).
Add salt to sifted flour.
First, add the yeast mixture to flour and salt, add the rest of milk and butter mixture.
Use Kenwood and knead it for 10min.
Put the dough under glad wrap and let it rest for 1½ hour.
Divide it into two pieces.
Roll each piece in a 70cm long sausage shape.
Plait the Zopf and let it rest for 30 minutes.
Brush with egg yolk (mixed with a little milk).
Bake at 200 degrees Celsius (400 degrees Fahrenheit) for 35 minutes.
An interesting fact on Zopf Plait Swiss Bread:
The Swiss have long been known for their egg- and dairy-rich bread, as well as their intricately shaped loaves. Zopf, usually formed into a simple three-strand braid, is a basic example of this Swiss art. A staple on weekends, and traditionally offered at New Year.
Prepared, tried, and tested Davida De Bruyn
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Amount Per Serving Calories 205Total Fat 5gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 13mgSodium 241mgCarbohydrates 35gFiber 1gSugar 1gProtein 5g
Please note, I am not a nutritionist. All nutrition information on this blog, EsmeSalon, has been calculated by using an online calculator and is intended for information and guidance purposes only. If the nutrition information is important to you, please be advised that you should consider calculating it yourself, using your preferred tool.
We, unfortunately, do not have another type of bread from Switzerland, but we do have the Vanilla Apricot Jam Swiss Roll which you can try and I can assure you, it’s super delicious
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