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Butterzopf
(German Butter Bread)

Butterzopf, the butter braid This is the Sunday bread that is, in fact already from Saturday, in every Swiss bakery;
and now at the supermarket even every day.

Preparing it at home is not difficult and, among the recipes I have tried, I think this is among the best!

There are several versions and, of course, there are many ready mixes, both for large retailers and small local mills
(Which also typically provide the ovens).
I often use these mixtures too, which usually add just butter and yeast (even in powder).
But for a perfect result or since I don't always have them on hand (eg if I'm abroad), a homemade recipe is always the best solution!

And now, starting as always from the ingredients, let's start cooking!

ingredients:

fresh yeast

g.

20

whole milk not cold

ml.

250

XNUMX/XNUMX cup sugar

ts.

1/2

00 cup flour

g.

400

manitoba flour (Typ 550)

g.

100

XNUMX/XNUMX cup salted butter

g.

70

egg whites (the yolk will be used to brush)

pc.

1

sale

ts.

½

To brush

egg yolk (the albumen went into the dough ...)

pc.

1

XNUMX cups milk

TS.

2

Preparation:

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Mix in a small bowl, milk, yeast and sugar and let it ferment in a barely warm place (eg the oven with the light on) for about ten minutes.

Stir the flour into the mixer with baking powder so prepared and gradually add the remaining ingredients; salt for last!
Allow to stir gently for about ten minutes and then for a minute with energy.
The dough will be soft and elastic.


Divide into two loaves and let rise for an hour in a warm place
(I use a sealed, appropriate container that allows an impeccable leavening - a nice plastic bell to sweet works almost as well!)
and proceed to the preparation of the braid.

ATTENTION: in the photos before and after, to facilitate understanding of the procedure, I used a mixture ready and I colored the two loaves respectively green and red!

Forming with the two loaves two rolls of about 2 cm diameter and cross them, one on top.
Tie the first to second and bring out the ends; then cross the second roll, and bring out these ends.
Proceed until all the dough forming a braid.
Fix the ends under the braid and separate the components of the braid with the fingers, so that they are slightly apart.
Place on a plate covered with parchment paper, brush with part of the milk mixture and egg and let rise again 30 '; It should double in size.

Heat oven 200 ° (fan oven, heat the lower 180 °), brush again with milk mixture and remaining egg and bake for about 30 '/ 40'.
When cooked, beating the braid, it should give a sound like empty, otherwise lower the temperature and even bake a few minutes to dry the last traces of moisture.
Let it cool, slice and eat, sprinkling each slice with what it pleases.

ADVICES AND NOTES:

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