Butter Zopf, a classic German/Austrian sweet bread, is a delightful treat for breakfast or dessert. This rich, buttery braided loaf is light, fluffy, and beautifully golden, perfect when paired with a morning coffee or afternoon tea.
Ingredients
🌾 2.5 kg White Flour Brand: Not specified
🥚 15 Eggs
🧈 250g Butter
🧅 5 Packets Dry Yeast Brand: Not specified
🍚 3 Handfuls Sugar
🍋 Lemon Zest Quantity not specified
🧂 1 Teaspoon Salt
🍸 1 Shot Egg Liqueur
🥛 1 Liter Milk
🥚 1 Egg for brushing
🥛 100ml Cream for brushing
🍚 Powdered Sugar for dusting
Instructions
1- Prepare the Dough:
- Combine the flour, eggs, butter, dry yeast, sugar, lemon zest, salt, egg liqueur, and milk in a large mixing bowl.
- Mix until a smooth dough forms, then cover the bowl and let it rise for 30 minutes until the dough has doubled in size.
2- Divide and Shape:
- Take one-third of the risen dough for the Zopf (store or freeze the remaining dough for other pastries).
- Lightly flour your work surface and divide this portion into three equal pieces.
- Roll each piece into long, even strands. If sticky, sprinkle flour to assist rolling.
3- Braid the Dough:
- Align the strands in an 'X' shape on a floured surface. Braid from the center outwards, ensuring the ends are tucked under or sealed.
4- Second Rise:
- Transfer the braided dough onto a baking sheet lined with parchment paper.
- Cover with a clean cloth and let it rise for another 30 minutes.
5- Prepare the Egg Wash:
- In a small bowl, whisk together one egg and 100ml of cream until well combined.
6- Brush and Bake:
- Preheat the oven to 175°C.
- Gently brush the risen braided dough with the egg wash using a silicone brush.
- Place the baking sheet in the oven and bake for approximately 40 minutes or until golden brown.
7- Cool and Dust:
- Remove from the oven and cool on a wire rack.
- Dust generously with powdered sugar before serving.
Prep Time: Not specified
Cook Time: Approximately 40 minutes
Total Time: Not specified
Servings: Makes approximately 3-4 Zopf loaves (depends on portioning)
Calories, Proteins, Fats, Carbohydrates: Not specified
Equipment:
🍞 Dough Scraper: Generic yellow plastic
🔪 Kitchen Scale: Digital professional-style (Brand unspecified)
🔲 Baking Sheet: Standard metal baking sheet (Generic)
📄 Parchment Paper: Brown (Generic)
🍴 Small Bowl: For egg wash (Generic, stainless steel)
🍴 Silicone Brush: Generic pink/red
♨️ Oven: Standard home oven (Generic)
🧤 Oven Mitts: Red and white checkered fabric (Generic)
Cooking Tips
- Ensure your yeast is fresh for optimal dough rise.
- If dough is sticky during handling, use extra flour to maintain control.
- Braiding from the center outwards ensures an even and uniform braid.
- This recipe produces a large dough volume; freeze leftovers for later.
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