The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Butterzopf

Joyofgluten's picture
Joyofgluten

Butterzopf

Zopfbrot
A simple braid made with a milk and AP whiteflour dough. 
10% butter, 3% sugar, 2% salt, 2% fresh yeast.
Milk made up 100% of the liquids, this I made extra cold by placing it in the freezer for a half hour before mixing the dough.
The target end dough temperature is approx. 22C, it's quite firm and is given an intensive kneading before adding the cold butter.
The dough was given a 20 minute bulk then divided and rounded into balls, then slowly formed step by step into strands, braided, egg washed once, placed on pans and set uncovered overnight at 12C in the basement cold room. By morning the loaves were fully risen, a second eggwash application was given and the braids were loaded into a 180c convection oven, bake time 40minutes. I allow the eggwash to bake on for 3 minutes before applying steam, this makes for a brilliant shine, at the 10 minute mark, the steam is released.  
This is all very Swiss, the centrepiece of the traditional sunday breakfast, it's heavenly served with butter and homemade apricote jam. 
A wonderful year end to you all, peace and good eating.
cheers daniel

 

Here is an interactive formula, simply scale to the desired yield

joy of gluten

Comments

ANNA GIORDANI's picture
ANNA GIORDANI

Caro Daniel,

questa treccia meravigliosa te la copio subito. Domani la impasto così per la colazione mattutina di Natale, ti penserò con affetto.

Tanti cari auguri di Buone Feste anche a te.

A presto, Anna

kenlklaser's picture
kenlklaser

Your instructions are also quite precise.

Happy holidays.

Apple Betty's picture
Apple Betty

These are absolutely beautiful.  Nice braiding.

Isand66's picture
Isand66

Great looking bake. Like the method for using the egg wash.

AbeNW11's picture
AbeNW11 (not verified)

Challah.

Also looks really nice!

breadsong's picture
breadsong

Hello Daniel,
Thank you so much for sharing how you make this gorgeous Butterzopf.
The method (the steaming technique for shine!), the timing (fresh-baked for breakfast!), and the exquisite braiding -
all very wonderful.
Season's Greetings and Happy Baking!
:^) breadsong

leslieruf's picture
leslieruf

looks just as good as the ones I have eaten in Switzerland (my husband is Swiss) and they are always delicious.  

bblearner's picture
bblearner

Joyofgluten's picture
Joyofgluten

Hey that turned out rather well. 

leslieruf's picture
leslieruf

do I still leave it uncovered? 

Joyofgluten's picture
Joyofgluten

Hello

It is important to egg wash them right after the braiding is done, then they should go into the cold, this could be a cold room or into the refrigerator. This unfortunately leaves them with a tacky (sticky) surface. It's important that they are not in a drafty place. If you can somehow protect them with a plastic sheet, prop it up some how so that it dosen't make direct contact with the loaf, it would be a good idea.  I have in the past used the fridge and found it necessary to coverup.                                                                                                                                              Shortly before they go into the oven, the second eggwash application should be made, let them bake about 3 minutes before applying steam.

I hope this helps

cheers

 

leslieruf's picture
leslieruf

It was spur of the moment thing, so when I refrigerated the dough I left it a couple of hours then covered it but up off the dough. worked a treat.  The zopf tastes great too :) so I will definitely do it again as for I always think it is such a Swiss thing. in the past I have been too afraid to have a go.  

leslieruf's picture
leslieruf

could you use this recipe for weggli or is that a different recipe?

Made the zopf again today, my husband (swiss) loves it! and I got the braid right too :)