Zopf Swiss Recipes
ZOPF (TRADITIONAL SWISS PLAITED BREAKFAST BREAD)
Zopf is a soft milk bread and is a family tradition with us; it is usually served with butter and jam, although can also be served with soft cheeses and cold meats. It is a breakfast or dinner bread. If you need to know how to do the plait, let me know and I'll send you a diagram! Based on a Betty Bossi recipe.
Provided by Chickee
Categories Yeast Breads
Time 3h
Yield 2 loaves
Number Of Ingredients 8
Steps:
- Mix together all ingredients except egg yolk to make a soft dough. Knead 10 minutes or so.
- Divide into 4 and make long sausages with the dough.
- Form the sausages into 2 square crosses.
- Plait each cross, using a 4 strand plait, so that you end up with two loaves of plaited bread.
- Put in the fridge until ready to bake- overnight, for example.
- Paint the loaves with a little of the egg yolk.
- Place a water bath under the oven shelf. Bake in the bottom half of a 220 degree Celcius preheated oven for 10 minutes, then turn the temperature down and bake at 200 degrees for 40 minutes.
Nutrition Facts : Calories 2561.7, Fat 69.6, SaturatedFat 40.7, Cholesterol 272.4, Sodium 4022.7, Carbohydrate 408.6, Fiber 16.6, Sugar 7.7, Protein 69.5
ZOPF
I discovered this Swiss Sunday bread when I was visiting friends in Switzerland. One of these friends is a pastry chef! The measurements given to me were metric, so I had to convert them. This makes a beautiful loaf and is super easy to make!
Provided by Victoria Marler
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 1h35m
Yield 12
Number Of Ingredients 7
Steps:
- In a large bowl, dissolve yeast in warm milk. Let stand until creamy, about 10 minutes. Add the egg yolk, butter and 2 cups of bread flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
- Divide the dough into 3 equal pieces and roll each piece into a 14 inch long cylinder. Braid the pieces together and place on a lightly greased baking sheet. Cover with a damp cloth and let rise until doubled in size, about 1 hour. Meanwhile, preheat oven to 425 degrees F (220 degrees C).
- In a small bowl, beat together egg white and water. Brush risen loaf with egg wash and bake in preheated oven for 20 to 25, until golden.
Nutrition Facts : Calories 38 calories, Carbohydrate 1.6 g, Cholesterol 24.3 mg, Fat 2.8 g, Fiber 0.1 g, Protein 1.7 g, SaturatedFat 1.7 g, Sodium 30.4 mg, Sugar 1.3 g
SWISS - ZOPF
This recipe is by Victoria Marler and has been posted for the ZWT-7 tour of Switzerland. This beautiful loaf is quick and easy to make.
Provided by Baby Kato
Categories Breads
Time 1h35m
Yield 1 loaf
Number Of Ingredients 7
Steps:
- In a large bowl, dissolve yeast in warm milk.
- Let stand until creamy, about 10 minutes.
- Add the egg yolk, butter and 2 cups of bread flour; stirring well to combine.
- Next, stir in the remaining flour, 1/2 cup at a time, beating well after each addition.
- When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, for 7 - 8 minutes.
- Divide the dough into 3 equal pieces and roll each piece into a 14 inch long cylinder.
- Braid the pieces together and place on a lightly greased baking sheet.
- Cover the dough with a damp cloth and let rise until doubled in size, about 1 hour.
- Preheat oven to 425 degrees F.
- Lastly In a small bowl, beat together the egg white and water.
- Brush the risen loaf with the egg wash and bake for 20 to 25, until golden.
BUTTERZOPF
Butterzopf is a classic Swiss bread which is often served for weekend brunches. Try this Butterzopf recipe with step-by-step photos.
Provided by Thanh | Eat, Little Bird
Categories Bread
Time 3h35m
Number Of Ingredients 8
Steps:
- Measure the flour, sugar, salt and yeast into the bowl of an electric stand mixer.
- Lightly mix the ingredients together using the dough hook.
- Slowly pour in the warm milk, and continue mixing until everything comes together into a rough dough.
- Add the butter, one tablespoon at a time. Once the butter has been fully incorporated into the dough, add the next tablespoon of butter.
- Once all of the butter has been added, continue kneading the dough on low-medium speed for about 15 to 20 minutes.
- The dough is ready when it is soft and smooth, and also slightly elastic in texture when you try to stretch it. If you poke the dough softly, it should bounce back right away.
- Lightly oil a large mixing bowl.
- Place the dough inside the bowl.
- Cover the dough with a clean tea towel.
- Leave the dough somewhere warm for 1 to 1.5 hours, or until the dough has doubled in size (see Kitchen Notes below).
- Once the dough has doubled in size, punch back the dough to release all of the air.
- Divide the dough into two pieces, and roll each piece into a long log, measuring approximately 70 cm (2 feet) long. Try to taper the ends so that they are slightly thinner than the middle section of the logs.
- Arrange the two strands of dough on your work surface so that they form a cross or plus symbol.
- Plait the strands of dough as indicated in the photos above. Alternatively, divide the dough into three pieces and do a traditional plait with three strands of dough.
- Carefully transfer the plaited dough onto a sheet of baking paper.
- Place the dough somewhere warm for about 30 minutes, or until the dough has risen and puffed up slightly.
- Preheat the oven to 220°C (428°F).
- Place a metal baking tray in the middle shelf of the oven while it is preheating.
- Make the egg wash by lightly whisking together the egg and milk.
- Brush the dough with some egg wash.
- Bake for about 35 minutes, or until the bread is lightly golden. The bread is cooked if an internal thermometer reads 85°C (185°F).
- Transfer the bread to a wire rack and let it cool before serving.
More about "zopf swiss recipes"
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- Prepare the liquid:Melt the butter in a small saucepan over medium heat. Whisk in the milk and sugar.
- Check with the windowpane test if your gluten has developed enough. If not, keep kneading. If it has, shape the dough into a ball, place back into the bowl and cover with a clean kitchen towel.
- Once your dough has risen, remove it onto your work surface. For one large braid, divide it into two equal pieces. Roll them into long-ish strands and braid. Otherwise, weigh out 2 1/2 oz (72g) portions of the dough and make mini braids. Pinch their ends together to form rolls.
- Place your shaped bread on a lined baking sheet. Cover with the towel and let rise and relax for another 15 minutes. In the meantime, heat the oven to 400°F (200°C).
A GUIDE TO THE TOP 10 SWISS FOODS – WITH RECIPES | EXPATICA
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Estimated Reading Time 6 mins
- Cheese fondue. A roundup of iconic Swiss food wouldn’t be complete without mentioning this devilishly delicious dish. Cheese fondue is the ultimate comfort food and ideal for sharing with friends and family.
- Rösti. Crisp on the outside and melting on the inside, rösti is another popular Swiss food and was originally eaten as a cheap and simple breakfast by Bern farmers.
- Bircher müesli. Chances are you have eaten muesli for breakfast at some point in the past. However, you might not have known that it was actually invented by a Swiss doctor called Maximilian Oskar Bircher-Brenner back in 1900.
- Raclette. Raclette is the name of a semi-hard Swiss cheese that is made from Alpine cow’s milk and tastes slightly nutty, like Gruyère. However, it is also the name of a popular Swiss dish, of which the meaning comes from the French word racler – ‘to scrape’.
- Bündner Nusstorte. Also known as Engadiner Nusstorte, this sweet, caramelized nut-filled pastry originates from the canton of Graubünden in eastern Switzerland.
- Älplermagronen. Sometimes called herdsman’s macaroni, Älplermagronen is a traditional all-in-one dish that originates from the German part of Switzerland.
- Zürcher Geschnetzeltes. This popular Swiss food, which in German translates to ‘sliced meat Zurich style’, has been enjoyed throughout the country since the 1940s when it first appeared in cookbooks.
- Saffron risotto. Grown in the Swiss canton of Valais, saffron is an essential ingredient of saffron risotto. This is a traditional dish in Ticino, the southernmost canton of Switzerland, which shares a border with the Italian regions of Piedmont and Lombardy.
- Zopf. There are many types of bread in Switzerland, but one of the most popular and delicious is a soft white loaf called zopf, which means ‘braid’. The dough is made from white flour, milk, eggs, butter, and yeast, and plaited into a braid.
- Berner platte. Originating in Switzerland’s capital, Bern, the Berner platte (or ‘Bernese platter’) consists of a wide range of meats and sausages. This might include beef, ham, smoked bacon, smoked beef, pork tongue, spare ribs, pork knuckle, pork loin and shoulder, or marrow bone.
ZOPF PLAIT SWISS BREAD • ESME SALON - TASTY RECIPES
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ZOPF - COOK WITH KUSHI
From cookwithkushi.com
Cuisine Austrian, SwitzerlandEstimated Reading Time 4 minsCategory Breakfast, Dinner, Lunch, Side Dish
- In a large mixing bowl add lukewarm milk, sugar and sprinkle a package of active dry yeast into it. Cover, and let the yeast activate. This will take approximately 10 minutes.
- Now add egg yolk, salt, all purpose flour, melted butter and mix well using hand or wodden spoon till the dough comes together.
- Next dust the working surface, transfer the dough and knead it for atleast 6 to 8 minutes till you get a smooth and elastic dough.
- If you are making large zopf then divide the dough into 3 equal portions. if you are making medium zopfs then divide the dough into 9 portions.
ZOPF (SWISS BRAID) | KING ARTHUR BAKING
From kingarthurbaking.com
4.1/5 (10)Calories 146 per servingTotal Time 3 hrs 30 mins
- To make the dough: Warm the sour cream to lukewarm in a microwave, or over very low heat while stirring constantly.
- Add the butter and stir until melted., Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
- In another bowl, whisk together the flour, yeast and salt., Add the dry ingredients to the sour cream mixture, then stir in 1 large egg and 1 egg white., Stir until the mixture comes together to form a shaggy mass, then set it aside for 15 minutes., Knead the dough — by hand, electric mixer, food processor or bread machine — until it's smooth and elastic, adding a small amount of water or flour, if needed., Place it in a greased bowl, cover the bowl, and set the dough aside to rise for 1 1/2 to 2 hours, until it's nearly doubled in bulk., Turn the dough out onto a lightly greased surface and knead it gently a few times, to expel the excess carbon dioxide., Divide it into three equal pieces, and roll each piece into an 18" log., Braid the logs together, pinching them at both ends and tucking the pinched ends under., Place the braid on a lightly greased or parchment-lined baking sheet, cover it, and allow it to rise for 45 to 50 minutes., Toward the end of the rise, preheat the oven to 3
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5/5 (1)Published 2021-01-21Category Recipe Roundup
- Cheese Fondue. Create a pot of delicious, melted, and oh-so-gooey cheese with this fondue recipe. This winter delicacy is considered the ultimate comfort food, especially among cheese lovers.
- Swiss Pancakes. Making Swiss pancakes doesn’t get any easier than this. I mean, making 12 light and fluffy pancakes in 13 minutes is record-breaking for me!
- Swiss Potatoes. Tender potatoes and ooey-gooey cheese combine in this super tasty side dish. It pairs well with various meaty dishes, and it’s also a cinch to make.
- Rosti. If hash browns and potato pancakes were to have a baby, that would be Swiss rosti. What was once a breakfast dish of farmers is now a favorite throughout Switzerland and beyond.
- Swiss Meat Pie. Meat pie lovers, this recipe is for you. Hailing from the city of Chur in Switzerland, this dish has tender beef and pork mince, flavored with red wine and classic spices.
- Swiss Chocolate Cake. Some of the best chocolate brands are found in Switzerland. Think Lindt, Toblerone, and Nestle. So, just imagine what Swiss chocolate cake tastes like.
- Bircher Muesli. Bircher muesli is a cold oatmeal dish consisting of grated apples and chopped almonds. Flavored with lemon juice and milk, it’s a refreshing take on hot, classic oatmeal.
- Swiss Cheese Dip. Perfect for tailgate parties, this Swiss cheese dip adds a rich, cheesy flavor to your plain crackers, toasted bread, and chips. Cheese makes everything better, right?
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- Swiss Apple Tart. As delicious as it’s beautiful, this Swiss apple tart is a true crowd-pleasing dish. It has a creamy vanilla custard filling that packs a crunchy bite, thanks to the crushed almonds.
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