Butterzopf from Switzerland
Time
Preparation time: 1 hr.
Cooking or baking time: 35 min.
Total preparation time: 1 hour 35 minutes
I would like to share with you my ancient family recipe for Butterzopf. The recipe was given to me by my grandmother and it's been in family ownership for a long time.
It takes some time and stamina to knead, but the end result is worth it!
ingredients
- 500 g Zopfmehl (mixture of 90% wheat flour and 10% spelled flour)
- 20 g of fresh yeast or 1 bag of dry yeast
- 250 ml whole milk
- 1 tsp salt
- 1 tsp sugar
- 80 g very soft butter
preparation
- Put the yeast in a large bowl and dissolve with 250 ml of warm (not hot) milk.
- Add the flour, salt, sugar and butter and knead for at least 10 minutes. I pull the dough and roll it up again, so air comes into the dough.
- Cover the pastry dough with a warm, damp (naturally clean) kitchen towel. Then let rise for about 1.5 hours.
- Cut the dough in half and shape into two rolls of about 60 cm in length. Braid braid and put on a paper covered with baking paper (there were already good tips) and brush with egg yolk.
- Please allow to rise for another 35 minutes (the flavors unfold right now).
- So, now in the preheated oven to 220 degrees, push in the bottom groove (bottom and top heat) and bake for about 35 minutes.
The house or apartment smells soooo fine at this time after braid ...
I hope to have inspired you to "zöpflen" and wish you much fun!
PS: I could already benefit a lot from your tips, really great site with nice people!
