Making Swiss Zopf

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides a healthier fat option.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water is a cost-effective substitute.

Melt the butter in a saucepan on medium low heat.

Add the flour to a large bowl and create a well with a spoon.

Add the yeast and sugar into the well; add the salt to the rim of the bowl, ensuring it does not touch the yeast.

Combine the water and milk; add one egg to the mixture and whisk with a fork.

Add the melted butter to the water, milk, and egg mixture.

Add a small amount of the liquids to the well and stir until the yeast dissolves; continue adding small amounts until everything is combined.

Cover the bowl with a towel and let it sit for 10 minutes.

Dump the mixture onto the counter and bring it together.

Knead the dough for 10 minutes until smooth.

Form the dough into a ball and place it back in the bowl; cover and let it rise for 1.5 hours.

Slice the dough into quarters and roll each into long rolls about 30 inches long.

Cross two rolls over each other and continue braiding until the ends are too short; press them together at the end.

Transfer the Zopf to a parchment lined baking pan.

Whisk together an egg yolk and one tablespoon of milk; brush the Zopf with the egg wash.

Let it rise for another hour without covering it.

Brush it again with the egg wash before baking.

Bake at 200°C or 390°F for 30 to 35 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens