Zopf
Zopf, from above
Non vegEggSwitzerland

Zopf

A buttery braided Sunday loaf. Tear, butter, jam, repeat.

150 minTime
7 gProtein each
mildSpice
Sunday braid2 chapters · 1 min read

Make it your way

Grandma's wayButter and milk, braided, Sunday morning.
The original
257kcalsame
7 gproteinsame
2 gfibresame
150minutessame

Zopf.

Per serving, worked out from the ingredient table.

Ingredients

10 servings
Maida (all-purpose flour, plain flour)4 cups
Instant dry yeast2 tsp
Milk1¼ cups, lukewarm
Butter4 tbsp, soft
Sugar2 tsp
Salt2 tsp
Egg1, for glazing

Method

4 steps
  1. 1Knead flour, yeast, milk, butter, sugar and salt to a smooth, elastic dough. Rise until doubled.
  2. 2Divide in two long ropes and braid with the two strand Swiss method.
  3. 3Rise 30 minutes, then brush with egg twice.
  4. 4Bake at 200 C until deep golden and hollow sounding.
Serve it like this

Serve whole on a board, sliced thick, with butter, jam and honey for Sunday breakfast.

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Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Make it a meal

What goes with Zopf: a bread or rice, a side, something to drink and something sweet.

Bread or rice Butter naan40 min
With a main Bündner Gerstensuppe90 min
With a main Älplermagronen40 min
On the side Coconut chutney10 min
On the side Jeera aloo30 min
To drink Cold coffee10 min
Something sweet Honey cake55 min
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