The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Butterzopf - Swiss Sunday braid

Juergen Krauss's picture
Juergen Krauss

Butterzopf - Swiss Sunday braid

On our last visit to my parents in Germany I chatted with my sister-in-law who lives in Switzerland - about bread.


She tried to make the Zopf many families enjoy in Switzerland on Sundays, but she couldn't reproduce the flaky texture which is so typical.


After a bit of research I found a recipe on www.schweizerbrot.ch which worked very well for me, and this Zopf has become quite popular with friends and family.


It is essentially like a Challah without sugar and goes well with all sorts of sweet toppings, as well as cheeses.


As flour you can get a special Zopfmehl in Switzerland, which usually is a blend of white spelt (10% to 30%) with plain white flour.


I used 20% spelt.


Here the formula:


Ingredient Weight Percent
white plain flour 800g 80%
white spelt flour 200g 20%
milk 300g 30%
water 300g 30%
egg 60g (1 large) 6%
butter 120g 12%
fresh yeast 30g 3%
salt 20g 2%
yield 1830g 183%

Mix ingredients without butter first, and work until gluten is somewhat developed.

Add butter and work the dough until it is elastic, smooth and makes a nice windowpane test.

Let double in size (this took about 1 hour at 23C), fold and let rest for another 30 minutes.

Divide and shape into a braid (I usually make 2 braids from this amount of dough, the recipe source suggests one big 2-strand braid)

Put ther braid(s) onto baking perchament, apply eggwash, let rest for another 15-30 minutes, egg-wash again.

Bake on lower shelf in pre-heated oven at 200C for about 50 minutes (depending on size, my half-size braids need about 45 min).

Part of the bread got eaten before I could take a photo, here is part of the remains (Iwill post a better picture when available):

Butterzopf 1

The crumb is flaky as it should be when you tear the bread:

Enjoy,

Juergen

 

Comments

dmsnyder's picture
dmsnyder

My wife usually finds challah too sweet for her taste. (It must be because she's so sweet already.) She might like zopf better. I'll have to try it.


Thanks for the formula!

Juergen Krauss's picture
Juergen Krauss

I am sure your wife will like it.


And please don't forget the salt!


Juergen

wildeny's picture
wildeny

No salt added into the dough?

Juergen Krauss's picture
Juergen Krauss

Oops...


Thank you for alerting me so quickly!


2% Salt, I'll update the main post