How to make Zopf - a Swiss Plaited Bread

Prepare a ferment with flour, fresh milk, sugar, and yeast, and let it ferment for 12 hours.

In a mixer with a dough hook, combine the ferment with more flour and fresh milk, mixing until the liquid is absorbed.

Add salt to the dough mixture after the liquid is absorbed.

Mix the dough for 4 to 5 minutes until it forms well and comes clean from the basin.

Place the dough in a bowl and let it rise until it doubles in size, approximately 25 to 30 minutes.

Punch down the dough to release carbon dioxide after the first rise.

Divide the dough into three equal pieces.

Shape each piece into a smooth skin to prevent ripping when rolling.

Roll each piece into a cigar shape, thicker in the middle and tapering at the ends.

Braid the dough into a four-strand plait, pushing strands together at the ends.

Set the braided dough aside for 20 to 30 minutes to rise again.

Prepare an egg wash with a whole egg and a pinch of salt, mixing until smooth.

Apply the egg wash to the dough, being careful not to apply too much to avoid running.

Let the dough rest for another 20 minutes before applying a second coat of egg wash.

After the second egg wash, place the dough in the oven to bake for 45 minutes.

Equipment Needed

Dietary

Allergens