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This is a classical swiss salted bread called Zuepfe. It tastes very good with marmelade or dipped into a hot soup.

  • Total time: 4 hours (including

Serves: 4


  • 500 grams of flour
    1.5 teaspoons of salt
    1 teaspoon of sugar
    60 grams of soft butter
    15 grams of fresh yeast
    3 dl of milk at room temperature


  1. Put flour in a large bowl, and sprinkle salt on the flour along the rim of the bowl
  2. Cut soft butter in to small flakes and put butter flakes in to the bowl with the flour
  3. Mix the yeast with the sugar and as soon as the yeast is dissolved, mix it with the milk
  4. Make a hole in the flour in middle of the bowl, add milk/yeast mix and start kneading the dough for about 10 to 15 minutes
  5. Cover the bowl with a wet/damp cloth, but it in a warm spot and let it grow to 2x its size
  6. Make the zopf(braid), put it on the baking sheet, and let it grow again for another 30 minutes
  7. Brush the Zopf with egg yolk, put it in the preheated oven (at 220 degrees Celsius)
  8. Bake for 35 to 45 minutes. The Zopf should be golden brown
  9. Tips: Never mix the salt with the yeast directly, for example dissolving the salt in the milk. It's a very tempting and logical step, but actually kills the yeast, and your Zopf won't rise. The same goes for heating up the milk over room temperature, it kills the yeast as well A test to see if you Zopf is done, is knocking on the bottom side, if it sounds hollow it's done

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