Sunday Morning Breakfast in Switzerland wouldn’t be the same without Zopf.
Fresh Plait, or Zopf as we say , thickly spread with Emmentaler butter and home made jam is a feast for the Gods.
It’s easy to make and a hundred times better than any mass produced supermarket product.
Beginners might find the plaiting a bit complicated.There are different ways of doing it,but if you do get stuck use the same method as you would for hair.
This is the easiest way.
This is a little more complicated.
Here is the Recipe: Swiss Zopf
30g fresh yeast (dry if unavailable)
1teaspoon of sugar
3.75 deciliter of milk
1 teaspoon of salt
750g white flour
2 egg yolks mixed with 1 Tablespoon of oil
Mix yeast with sugar and leave to dissolve. ( If using dry yeast mix as instructed on packet)
Dissolve salt in the hand warm milk,add melted butter then add egg mixture.
Sieve flour into bowl,make a hollow and add dissolved yeast,then slowly add milk and egg mixture. Mix together.
Need for about 10 minutes .
Cover with a wet cloth or cling film.Place in bowl and leave in a warm place for about an hour, until dough has doubled in volume.
Or leave, covered by film in fridge over night.
Need again for 5-10 minutes.
Divide into strips and plait.
Leave on greased oven tray to rest for 15 minutes.
Brush with egg yolk and bake in pre-heated oven at 200°C for about 40 minutes. Lower shelf.
Bread is done if it sounds hollow when tapped on base with knuckles.
If you have enjoyed this bread while visiting Switzerland I am sure you will want to make it yourself.
As an alternative it can be formed into a small or large wreath at Eastertime,the centre later filled with coloured eggs resting on green cress. Or form into chicken or other birds. Children love helping with this.
If you prefer a sweeter dough try adding a little sugar and dried sultanas.
Enjoy being creative.