The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Butterzopf

PetraR's picture
PetraR

Butterzopf

Translated into English it would be  * Butter Braid *

 

I changed the recipe a bit as it had no sugar in it and we like it sweet.

 

1kg strong bread flour

500ml full fat milk  * I used 500ml Buttermilk *

1tbsp Salt

200g Sugar * I added it to the recipe *

1tbsp Vanille Essence * I added it to the recipe *

42g fresh yeast OR 14g Instant yeast

150g soft butter

2tbsp oil * I added it the the recipe *

 

1 egg and one Tbsp milk for the glaze that you apply just before baking.

 

Mix it all and knead until you get a soft and elastic dough.

* you can use your Stand Mixer or knead by hand , I like to knead by hand to get a feel for the dough *

Place dough in a bowl and cover, let rest in a warm place for 1 1/2 - 2 hours.

Preheat the Oven to 200C  normal oven or 180C Fan.

Knock the dough back and knead for a minute.

Divide dough into 3 equal parts * weigh it * and braid the strands together.

Do not braid them to tight as they will tighten during baking.

Transfer the braid on a baking tray that you lined with parchment paper and cover the braid, let it proof for 30 minutes.

Bake the Butterzopf for about 50 minutes.

If the Butterzopf gets to dark cover with some Aluminium Foil.

Do check now and again, it depends on your oven when it is ready, I would start checking after 40 minutes.

Also turn your tray so that your butterzopf does not get to brown on one side and not on the other.

 

 

Comments

chouette22's picture
chouette22

I make them very similarly, with less sugar though, just personal preference. No doubt this has always been my kids' favorite bread. 

PetraR's picture
PetraR

For that amount of flour it needed the sugar.

There was no sugar and no vanilla essence in the recipe and that was a NO for me, and of course the family.

The bread is almost gone, just enough for my daughter to take a slice or 2 to school and one more for me:)

dablues's picture
dablues

I assume you mean one egg and one Tbs. Milk for the Glaze.  Since I never made this before is the glaze added right before baking.  I'm thinking that it does but want to make sure.

PetraR's picture
PetraR

yes, you apply that after the braided * zopf * has  proofed for the 30 min. prior baking:)

 

Thank you for letting me know, I have changed it now so that there is no confusion:)

 

dablues's picture
dablues

about the glaze.  Am definitely going to try this.  Sounds so yummy.

PetraR's picture
PetraR

You are very welcome and I thank YOU for bringing this to my attention.

The * Butterzopf * is so very lovely , I think I am baking one tonight for tomorrow, my husband really loved it and he deserves only the best:)

* Not saying that my Butterzopf is the best, but you know ... only the best for the best hubby in the world. *

isand66's picture
isand66

Beautiful!

PetraR's picture
PetraR

It was so yummy.

Sadly the greedy hubby and the greedy kids have not left any left for me. 

 

Ingrid G's picture
Ingrid G

a slice with cold butter on top! Have to make it soon.

PetraR's picture
PetraR

YES, that is how I love to eat it, but I cut it the next morning so I used a room temperatur butter.

Next time I make one with raisins, I shall soak the raisins in rum before I add them. DROOL

Ingrid G's picture
Ingrid G

this is getting too much! What a shame I have to wait for the weekend; have two SDs on the go.

PetraR's picture
PetraR

Oh I have to start 2 SDs today plus a couple of basik whites and a sweet raisin bread AND I want to make one of  , I think chinese , custard buns.

Oh, and my hubby would like to have some cinamon rolls.

I should start a little bakery BUT I could never sell anything cos my family would eat all the products. rofl

Ingrid G's picture
Ingrid G

when the family appreciates the work we do!

PetraR's picture
PetraR

I am glad they like my bread and the food I cook.

Mind you, my husband is a great cook , he is not much of a baker but he loves cooking, he is our Sunday Roast King :)

dabrownman's picture
dabrownman

that one would have been a good one to freeze:-)  I can see why it went away so fast.- very pretty bread.  Well dons and

Happy baking 

PetraR's picture
PetraR

It was a huge braid, I got 1 slice in the morning, by evening it was almost all gone and by next morning NOTHING left. pffff

I shall make another 1 or 2 this weekend and freeze one.

I am glad I altered the recipe and added what I did, without those things it would have only been half as good.

CAphyl's picture
CAphyl

Petra:  So beautiful.  And it must have been delicious, as it was eaten so fast. Congratulations.  Best,  Phyllis

PetraR's picture
PetraR

the one slice I had or was it 2... hmmm was wonderful.

Make more on Sunday:)

Mother in law would like to have one.

CAphyl's picture
CAphyl

Petra:  I had the most wonderful mother-in-law, but, sadly, she died much too young. We miss her so much. I took up baking after she died, and I would have loved to make some breads for her and my Mom (sadly, she is gone as well). What a nice thought.  Be sure to post her loaf on Sunday.  Best,  Phyllis