A golden, buttery braided bread with a glossy egg-wash crust, the centerpiece of every Swiss Sunday breakfast table.
Instructions
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1
Mix flour, salt, and yeast. Add softened butter and milk. Knead 10 min until smooth and elastic.
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2
Cover and let rise in a warm place for 1 hour until doubled.
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3
Punch down and divide dough into two equal pieces. Roll each into a 50cm rope.
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4
Cross the ropes at the top and braid by alternating strands. Tuck ends under.
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5
Place on a lined baking sheet. Cover and let rise 30 min.
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6
Beat egg yolk with milk. Brush the braid generously.
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7
Bake at 200°C (400°F) for 30-35 min until deep golden and hollow-sounding when tapped.
Did You Know?
In Swiss folklore, widows once cut off their braids and placed them in their husbands' graves. The bread braid eventually became a symbolic substitute for the real thing.
The Story Behind Zopf
Zopf has been the quintessential Swiss Sunday bread since at least the 15th century. The braided shape is believed to have originated as a symbolic offering, with some historians linking it to pagan traditions where women sacrificed their hair. Today no Swiss Sunday brunch is complete without a freshly baked Zopf, torn apart by hand and spread with butter and jam.
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