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Almond zopf (braided almond bread)
45 m active | 3 h 25 m total
Nutrition facts per serving:
  • Energy in kcal about 333
  • Fat about 10g
  • Carbohydrates about 50g
  • Protein about 10g
This is needed
This is needed for 950 g
Yeast dough
  • 500 g white flour
  • 1.5 tsp salt
  • 2 tbsp sugar
  • 0.25 cube yeast (approx. 10 g), crumbled
  • 1 eggs
  • 2.5 dl water
  • 50 g butter, soft
Almond filling
  • 150 g almond paste
  • 2 tbsp lemon juice
Zopf
  • 1 eggs, beaten
  • 1 tbsp flaked almonds
  • 1 tbsp decorating sugar
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And that's how it's done
And that's how it's done
Yeast dough
Mix the flour, salt, sugar and yeast in a bowl. Add the water, egg and butter, knead for approx. 10 mins. to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
Almond filling
Combine the almond mixture with the lemon juice.
Zopf
Divide the dough into thirds. On a lightly floured surface, roll each piece of dough into a rectangle (approx. 15 x 30 cm). Spread one third of the almond filling on top of each piece, roll up from the long edge and shape into rolls approx. 40 cm long. Braid the three strands of dough to form a loaf, place on a baking tray lined with baking paper. Cover and leave to rise for a further 30 mins. Brush with egg, sprinkle with flaked almonds and sugar crystals.
To bake
Approx. 40 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, slide the bread onto a rack and leave to cool.