Zopf (plaited bread)

Zopf (plaited bread)

Total: 3 hr 15 Min. | Active: 40 Min.
Nutritional value / 100 g: 303 kcal
, Fat: 10 g
, Carbohydrate: 38 g
, Protein: 9 g


1 piece


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500g zopf flour
¾tbsp salt
1tsp sugar
½cube yeast (approx. 20 g)
80g butter
1 egg
3dl milk

To glaze

1 egg
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How it's done


Mix the flour, salt and sugar in a bowl. Crumble the yeast, add. Cut the butter into pieces, mix in with the egg and milk, knead into a soft smooth dough. Cover and leave to rise at room temperature for approx. 1 1/2 hrs. until doubled in size.

To plait the dough

Halve the dough, shape both halves into rolls (each approx. 70 cm long and slightly thinner at the ends).

Place the two strands on the work surface in a cross.

Fold the end of the lower roll from the top right to the bottom left.

Fold the opposite end from the bottom left to the top right.

Repeat these steps until the strands are plaited.

Press the ends together gently, tuck under the loaf.

To glaze

Place the bread on a baking tray lined with baking paper. Beat the egg, brush the bread with a little egg, leave to rise for a further 30 mins., brush with egg once more.

To bake

Approx. 35 mins. in the lower half of an oven preheated to 200°C. Remove from the oven, leave to cool on a cooling rack.

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