Zopf

Zopf
2H 40M

If you're tired of the same bread over and over again, let your creativity run wild and start making zopf, bread that will enrich your menu and impress everyone you serve it to. Zopf is soft and fluffy, but since the dough is used to make a plait, it must be just right in terms of firmness and proving. That's the biggest secret, but otherwise making this tempting plait is very easy. So get stuck in, set aside a little less than three hours of your time and have fun!

Ingredients

  • White wheat flour500 g
  • Salt1 tsp
  • Dry yeast7 g (1 sachet)
  • Sugar1 tbsp
  • Melted butter60 g
  • Milk30 ml

Procedure

Dough:

  1. Mix together the flour, salt, yeast and sugar in a bowl.

  2. Add the warm milk and melted butter, then knead the ingredients for 10 minutes to form a pliable and elastic dough.

  3. Cover the bowl and leave the dough to rise until it doubles in volume, which will take about an hour.

Shaping and baking:

  1. Place the dough onto a flour-dusted surface and divide it into two equal parts.

  2. Shape each part into a snake of equal length and thickness.

  3. Place the two snakes perpendicular to one another so that they overlap in the middle.

  4. Hold the bottom snake by both ends and fold it over the middle.

  5. Repeat the process with the second snake.

  1. Do this until you reach the end and have created a plait.

  2. Press the ends of the plait together.

  3. Transfer the plait to a baking tray lined with parchment paper.

Brush it with a mixture of egg yolk and milk.

  1. Leave to rise for 30 minutes, and heat the oven to 180ºC in the meantime.

  2. Bake zopf for 30 to 35 minutes at 180ºC.

  3. After baking, transfer it to a wire rack to cool.

If you share this recipe, don't forget to add #ArgetaBread 😉

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