Ingredients
Hint:
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
kochen@bettybossi.ch
Dough
Shape
How it's done
Dough
Mix the flour, salt, sugar and yeast in a bowl. Add the butter and milky water, knead into a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
Shape
Divide the dough into 6 portions. On a lightly floured surface, shape into strands approx. 50 cm long. Brush half of the dough strands all over with a little egg and roll them in the sesame seeds, press down gently. Take one sesame-coated strand and one plain strand at a time and place them side by side, press together at one end. Braid the three double strands to make a flat Zopf, press the ends together. Loosely roll up the Zopf into a round loaf. Transfer to a baking tray lined with baking paper, leave to rise once more for approx. 30 mins. Brush the plain dough strands with the remainder of the egg.
Bake
Approx. 35 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, leave the round Zopf loaf to cool on a rack.
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