Zopf (plaited bread)

Total time: 3hr 15m
Preparation Time: 40m

For 1 piece

Nutritional Information

Contains 303 Kcal, 9g Protein, 38g Carbohydrates, 10g Fat


  • 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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  • 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.

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