Zopf.. Züpfe.. Swiss Style or Fribourg Style
The Swiss classic. Züpfe.. Yes this is what it is called in Bern :).Great in winter after a day of skiing or all year around. Make enough...This is very delicious. Note that in Switzerland you can buy special "Zopf flour" which is 90% wheat white flour with 10% spelt. You can easily make this yourself. Tip: Even better to add the salt last when all is mixed together. When letting the yeast do its job put it in the oven at 40 degrees. Those little fellows will work faster. Happy yeast produces delicious bread. When "building" the Zopf ensure the dough is smooth (reproof if neede. Important the 2 dough sausages are as smooth as possible, therwise you get a cracked appearance in the oven. When in the oven keep looking at the coloring. You want a light brown crust. Super Tip: To make a lighter and flufier Zopf replace 5% of the dough with Tangzhong. Take 20 grams of flour out of the recipe and mix will 100 grams of water (1:5 ratio) and heat to 65 degrees (Important!!) Use a maximum of 10% of the recipe flour for this 20 grams out of max 30 grams is recommended. No more. Not warmer. Let this cool and mix into the wet ingredients. This will result in a lighter Zopf and it will keep longer up to 3 days longer. Remember to deduct the flour used from the recommended amount. Make this one day before. Leave at least 6 hoursi nthe fridge and and when using let it get to room temperature 1 hour in advance and incoroporate into the dough after 3 minutes of mixing togehter. Another tip :): If you do not have milk. Mix 30 grams of mascarpone with 250 ml luke warm water to get to 300 Ml of liquid. Mix well. Alternatively use 25 ML of cream and 275 Ml of water . Mix well. Or increase 20 grams of butter and 300 ml water. The result will vary a little but still very tasty! When using this add 1 - 2 minutes to the standard baking time.
≈ 560 kcal · 15 g Protein · 95 g Kohlenhydrate · 13 g Fett — KI-Schätzung pro Portion
Zutaten
Zubereitung
- 1
Melt the butter. Add the cold milk. The mixture should have a temperature of a round 35 degrees. Add the crumbled yeast and the sugar mix well. And set aside.
- 2
Mix this togehter with the flour with a dough hook for 10 minutes until gluten have formed and you have a clean dough ball. Set aside and cover with a damp towel. Leave for around 30 - 45 minutes.Ideally 90 minutes. Good bread takes time :)
- 3
Put on a light floured surface and make to even "sausages" and make the Zopf. Dread them together one side over the over from both sides. Important make the Zopf on the baking sheet (Use a silikon matt or bakingpaper). Proof the bread for another 30 - 45 minutes. Use the egg yolk to cover the Zopf with a brush (Thin coat). Put in the pre heated oven for around 30 - 31 minutes if using a wetter variant of the dough add 2 more minutes. Watch it grow and turn golden brown. Put on a coolingrack. Resist slicing untill completely cooled. Bake it on a steel baking sheet to get a better bottom crust!
