Zopf

Ingredients

• 1 kg white wheat flour
• 0.5 L milk
• 125 g butter
• 14 g dry yeast
• 1.5 T salt
• 1 egg

Method

Zopf is a bread|braided enriched bread built on careful temperature-control. The milk-butter mixture is the first control point: warm it to exactly 31°C, no hotter. Above that, the yeast dies; below it, fermentation stalls. Melt the butter directly into the milk over low heat, stirring occasionally to distribute evenly. The dough comes together quickly once these are combined with flour, yeast, and salt in a large bowl.

Knead for a minimum of 15 minutes by hand or 8–10 minutes in a stand mixer. The goal is full gluten development — you should see the dough transform from shaggy to smooth and elastic, with a slight sheen. The butter enrichment means this dough resists gluten formation, so the extended time is non-negotiable. Once the dough passes the windowpane test (stretch a small piece between your fingers; it should thin to translucency without tearing), bulk fermentation begins.

Place the dough in a lightly oiled bowl, cover with a damp cloth, and leave in a warm spot — ideally 26–28°C — for 60–90 minutes. You're looking for roughly 50% volume increase, not a full double. Yeast-fermentation at this temperature is gentle and develops flavour without overproofing. Meanwhile, heat the oven to 200°C starting about 20 minutes before you plan to bake; unlike enriched loaves, zopf doesn't require a very hot oven.

Divide the dough into two or three strands of equal length — the number depends on your regional preference. Gently stretch and roll each strand on a dry work surface to roughly 30–35 cm long. Braid them tightly (or loosely if you prefer a more open crumb), pinching the ends to seal. Transfer to a parchment-lined baking tray. Brush the surface with beaten egg — this is your egg-wash, which creates the characteristic glossy, golden crust. Don't over-brush; one thin coat is enough.

Bake for 30 minutes. The bread is done when a skewer inserted into the thickest part of the braid comes out with no batter clinging to it — a few crumbs are fine. If it's still damp, add 5 minutes and check again. The crust should be deep golden and sound hollow when you tap the bottom.

Cool on a wire rack for at least 30 minutes before slicing. The crumb sets as it cools; cutting too early releases steam and leaves the inside gummy.