Swiss Zopf Braided Bread

Ingredients

• 4 cups all-purpose flour
• 1 cup whole milk, warm
• 2 tablespoons granulated sugar
• 1.5 teaspoons instant yeast
• 1 teaspoon salt
• 3 tablespoons butter, softened
• 2 whole eggs (1 whole + 1 yolk for wash)
• 1 tablespoon pearl sugar for topping (optional)

Instructions

1. 1

   Pour 1 cup warm milk into a large mixing bowl, then sprinkle 1.5 teaspoons instant yeast and 2 tablespoons granulated sugar into the milk.

2. 2

   Let the mixture sit undisturbed for 5 minutes until foamy bubbles cover the surface, indicating the yeast is active.

3. 3

   Crack 1 whole egg into the bowl with the yeast mixture and whisk using a fork until the egg is fully mixed in.

4. 4

   Pour 4 cups all-purpose flour into the bowl in three batches, stirring with a wooden spoon after each addition until shaggy crumbs form.

5. 5

   Sprinkle 1 teaspoon salt over the dough, then add 3 tablespoons softened butter in three pieces on top of the flour.

6. 6

   Using your hands, squeeze and fold the dough for 8–10 minutes until it becomes smooth, elastic, and barely sticky—it should spring back when you poke it.

7. 7

   Shape the dough into a loose ball and place it in a lightly oiled 4-quart bowl, turning once to coat all sides with oil.

8. 8

   Cover the bowl with a damp kitchen towel and place it in a warm, draft-free spot (like an oven with the light on) for 1 hour, until the dough doubles in size.

9. 9

   Transfer the risen dough to a lightly floured work surface and gently press it into a flat rectangle, about 12 inches long and 8 inches wide.

10. 10

    Using a bench scraper or sharp knife, cut the dough lengthwise into four long strips of equal width by making three cuts parallel to the long edge.

11. 11

    Lay the four strips horizontally on your work surface and pinch the top ends together to anchor them.

12. 12

    Braid the four strands by taking the leftmost strand and weaving it over the next two strands, then under the rightmost strand, then repeating the pattern from left to right until you reach the bottom.

13. 13

    Pinch the bottom ends together firmly and tuck all loose ends underneath the braid to create a neat loaf.

14. 14

    Transfer the braid to a parchment-lined baking sheet, cover loosely with a damp towel, and let it rise in a warm spot for 45 minutes until puffy and nearly doubled.

15. 15

    Set your oven to 400°F and wait until the indicator light or beep tells you it has finished preheating, about 10–12 minutes.

16. 16

    In a small bowl, whisk together 1 egg yolk with 1 tablespoon water until smooth and uniform.

17. 17

    Using a pastry brush, paint the egg wash all over the braided dough, including into the crevices, until the surface is evenly coated.

18. 18

    Sprinkle 1 tablespoon pearl sugar (if using) evenly over the top of the braid.

19. 19

    Slide the baking sheet into the preheated 400°F oven and bake for 30–35 minutes until the top is a deep golden-brown color and the loaf sounds hollow when tapped on the bottom.

20. 20

    Remove the baking sheet from the oven and let the zopf cool on the sheet for 10 minutes, then transfer it to a wire rack to cool completely, about 1 hour.

Tools you’ll need

• large mixing bowl
• wooden spoon
• fork
• bench scraper or sharp knife
• parchment-lined baking sheet
• damp kitchen towel
• pastry brush
• oven thermometer (optional but helpful)
• wire cooling rack

More recipes like this

• 

  Vietnamese Chicken Curry (Cà Ri Gà)

  28 min

• 

  Chocolate Hazelnut Croissant

  25 min

• 

  Patatas Bravas

  25 min

• 

  Quick Chicken and Leek Pie

  28 min