Zopf (aka Butterzopf) is a Swiss braided bread with a soft and spongy texture, perfect for a breakfast treat. It features a unique braiding technique, but is easy to make even for a less experienced bread baker!
Combine the flour, yeast, salt, and sugar in the bowl of an electric stand mixer fitted with the dough hook and stir on low just enough to mix.
Add the warm milk and soft butter and mix on medium speed until combined. Continue to mix at medium speed for another 5 minutes until soft, smooth, and elastic. When you poke the dough softly with your index finger, it should bounce back. (Alternatively you can knead the dough by hand for 10 minutes until smooth and elastic.)
Lightly grease a large mixing bowl and transfer the dough to the bowl. Cover with plastic wrap or a clean tea towel, and set in a slightly warm, draft-free place to proof. Let the dough rise for about 1 to 1 ½ hours, or until doubled in size.
Punch the dough to deflate the air, then turn it out onto a lightly floured surface. Divide the dough into 2 equal pieces. Roll each of the pieces into a long log, each approximately 2 feet long or longer if your workspace allows it.
Place the 2 logs of dough overlapping each other so they make an X. Braid the strands of dough (follow the photo guide in the post above).
Transfer the braided zopf to a parchment paper-lined baking sheet. Cover loosely with a clean tea towel or plastic wrap and let it proof for another 30 minutes.
Meanwhile, preheat the oven to 425°F (220°C) with the oven rack in the center. Brush the proofed zopf evenly with some of the prepared egg wash. Bake for about 30 minutes or until the loaf is golden brown and the internal temperature reads at least 185°F (85°C) with an instant read thermometer.
Remove from the oven to a wire rack and cool completely before slicing and serving.
Notes
Zopf is best served fresh the day it’s baked, sliced thickly and served with butter and jam or even butter and honey. Nutella is another popular topping!
Store leftover zopf in an airtight bag at room temperature for 3 to 4 days. You may want to lightly toast the leftover slices before eating them, but it’s up to you! Refrigerate for up to 1 week or freeze for up to 3 months—Slice the bread first before freezing and wrap tightly in plastic wrap.
If you feel overwhelmed by the unique braiding instructions, you can easily divide the dough into 3 pieces instead of 2 to make a standard 3-strand braid instead.
If your house is particularly cool or drafty, and you don’t have a warm spot to proof the dough, try this technique. Turn on your oven (at any temperature) for just 30 to 60 seconds or so. Turn it off the moment the oven feels slightly warm but not hot (just keep opening the door and checking). Then cover your dough and place it in the slightly warm oven and let it proof in there. This works great during winter months. On a warm summer day, regular room temperature should be sufficient.