Schweizer Butterzopf | Swiss Braided Bread

butter

🥗Healthier: margarine

💰Cheaper: vegetable oil

Margarine reduces saturated fat, while vegetable oil is cost-effective.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, and water is a budget-friendly alternative.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness, while brown sugar is often less expensive.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal is a vegan alternative, and egg substitutes can be more affordable.

Break up an egg and pour half of it into the mixing bowl, saving the other half for the final egg wash.

Use 21 grams of fresh yeast, which is equivalent to 7 grams of dry yeast.

Add 300g cold milk, 10g sugar, and 10g salt to the bowl.

Mix in 500g zopf flour (or 450g all-purpose flour mixed with 50g spelt wheat flour).

If the room temperature is high, wrap the mixing bowl with an ice pack to control the dough temperature.

Knead the dough at low speed and then accelerate, checking the dough with the window test.

Knead until gluten begins to form, then add butter.

Cover and let the dough ferment until it doubles in size, about 40 minutes to 1 hour.

Check fermentation by poking the dough with a floured finger; it should not shrink or rebound.

Take the dough out with a scraper, trying not to pull it apart.

Divide the dough into two halves; one half into five parts for a five-strand braid, and the other half into two for a two-strand braid.

Cover and relax the dough for 15 minutes.

Flatten a small piece of dough, roll it out with a rolling pin, and turn it over so the smooth side faces down.

Roll into a strip and lengthen it.

Repeat the rolling process for the larger dough.

Knead the five small pieces into long strips and pinch one end together.

Braid the strips: the first crosses the third, the second crosses the third, and the fifth crosses the second, repeating until a five-strand braid is formed.

Pinch the ends underneath the braid.

For the two-strand braid, place the strips in a cross pattern, with the horizontal one below.

Repeat the braiding process and pinch the ends underneath.

Brush the braids with egg wash and let them ferment for another 40 minutes.

Preheat the oven to 200 degrees Celsius (about 392 degrees Fahrenheit).

Bake for 25 minutes, brushing with egg wash again before baking for a shiny surface.

For a larger bread, bake at 210 degrees Celsius for 30 minutes, brushing with liquid egg yolk for a golden and crispy finish.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens