Not to miss on a sunday morning - a fresh butter Zopf...
A breakfast on Sunday morning without a butterzopf is like xmas without presents - something is missing. The tricky thing with homemade zopf is though, once you discover how easy it is to prepare and how amazingly it tastes (as I add slightly more butter) - you will find it difficult to go back to the zopf from the store. I personally prefer the Zopf with some butter and sweet jam or honey, others are more excited about a salty breakfast and eat it in combination with cheese, egg or cold meat. Another advantage of the homemade zopf is, that you can easily modify its shape - may it be a star for xmas, a heart for easter or birthdays...
Yours, Eva
- 500g of white flour
- 3.5 dl of milk
- 1 egg
- 20g of fresh yeast
- 120 g of non-salted butter
- 2 tea-spoons of salt
- 0.5 table spoon of sugar
=> you can also use dry-yeast, please read the exact amount on the backside of the package
1) add 10g of flour, 0.5 table spoon of sugar, a bit of (cold) milk and the yeast together in a cup and mix till homogeneous. Let yeast grow until volume doubled and you see bubbles
2) add butter to remaining milk and gently warm it at low heat. Don't make the milk cook (at any time - otherwise you will destroy the yeast afterwards..) and let the mixture cool down a bit before using it
3) add flour and salt in a bowl and mix to nicely distribute the salt ... if you don't have a kitchen robot to help you as I do, you have to do it yourself
4) once the butter is melted and the milk cooled down, add it to the flour-salt mixture. Then add the yeast and mix everything during 10 minutes to get a homogeneous dough. The dough should not stick to hand or any surface, then you know its ready! If this is not the case, add either more flour or a bit of milk to get the correct consistency.
5) form a nice ball, put it back in the bowl and cover it with a wet towel and let it rest for at let 1h up to 1.5 hours
6) now we reached the tricky part: take the dough and make to equal half's - and then form the Zopf like indicated in the pictures
7) take your egg (only the yolk) add 2 small drops of water to it and use the mixture to gently paint your zopf. Let it rest for another 30minutes
8) Warm your oven to 200°C and add a heat-resistant bowl of water to it => this will make that your zopf doesn't dry out
9) put your Zopf into the oven and let it bake for 35 minutes
10) you know your zopf is ready when you take it out and gently knock on its bottom and you hear a hollow sound
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