Almond zopf (braided almond bread)

Almond zopf (braided almond bread)

Total: 3 hr 25 min. | Active: 45 min.
Nutritional value / 100 g: 333 kcal
, Fat: 10 g
, Carbohydrate: 50 g
, Protein: 10 g


950 g


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Yeast dough

500 g white flour
1 ½ tsp salt
2 tbsp sugar
¼ cube yeast (approx. 10 g), crumbled
2 ½ dl water
1 egg
50 g butter, soft

Almond filling

150 g almond paste
2 tbsp lemon juice


1 egg, beaten
1 tbsp flaked almonds
1 tbsp decorating sugar
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How it's done

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Yeast dough

Mix the flour, salt, sugar and yeast in a bowl. Add the water, egg and butter, knead for approx. 10 mins. to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.

Almond filling

Combine the almond mixture with the lemon juice.


Divide the dough into thirds. On a lightly floured surface, roll each piece of dough into a rectangle (approx. 15 x 30 cm). Spread one third of the almond filling on top of each piece, roll up from the long edge and shape into rolls approx. 40 cm long. Braid the three strands of dough to form a loaf, place on a baking tray lined with baking paper. Cover and leave to rise for a further 30 mins. Brush with egg, sprinkle with flaked almonds and sugar crystals.

To bake

Approx. 40 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, slide the bread onto a rack and leave to cool.

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