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Zopf (plaited bread)
40 m active | 3 h 15 m total
Nutrition facts per serving:
  • Energy in kcal about 303
  • Fat about 10g
  • Carbohydrates about 38g
  • Protein about 9g
This is needed
This is needed for 1 piece
Dough
  • 500 g zopf flour
  • 0.75 tbsp salt
  • 0.5 cube yeast (approx. 20 g)
  • 80 g butter
  • 1 tsp sugar
  • 1 eggs
  • 3 dl milk
To glaze
  • 1 eggs
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And that's how it's done
And that's how it's done
Dough
Mix the flour, salt and sugar in a bowl. Crumble the yeast, add. Cut the butter into pieces, mix in with the egg and milk, knead into a soft smooth dough. Cover and leave to rise at room temperature for approx. 1 1/2 hrs. until doubled in size.
To plait the dough
Halve the dough, shape both halves into rolls (each approx. 70 cm long and slightly thinner at the ends).
Place the two strands on the work surface in a cross.
Fold the end of the lower roll from the top right to the bottom left.
Fold the opposite end from the bottom left to the top right.
Repeat these steps until the strands are plaited.
Press the ends together gently, tuck under the loaf.
To glaze
Place the bread on a baking tray lined with baking paper. Beat the egg, brush the bread with a little egg, leave to rise for a further 30 mins., brush with egg once more.
To bake
Approx. 35 mins. in the lower half of an oven preheated to 200°C. Remove from the oven, leave to cool on a cooling rack.