Stefanie from Hefe und mehr is the hostess of Bread Baking Day #54. She invited us to proof our bread doughs overnight. A method of which I am a big fan, too!

I love freshly baked Zopf for breakfast. I already have some recipes on the blog. Butterzopf and Challah, my favorite until I found the recipe from Zeno Felchlin a Swiss Baker. He revealed his recipe in Einstein a Swiss TV show and gave also some tips.

– The sugar in the dough is not for sweetness it is food for the yeast.
– The perfect temperature for yeast to work is between 22-24 C. Use cold milk and butter, to get this temperature.
– Don’t use fresh milk if you proof overnight. Bacteria could affect the yeast. Use UHT-milk.
– Add butter only after the dough came together because fat is preventing the dough to absorb the water.
– It’s a myht that eggs make a dry dough. In contrary the lecithin in the egg yolk makes the dough smooth.
– Sieve the egg for the wash, so your finished Zopf has a perfect shine.

The Perfect Sunday Morning Zopf

makes: 1 loaf

The Perfect Sunday Morning Zopf

You like freshly baked Zopf for breakfast, this is your recipe. You just have to motivate your husband to get up early. ;-)

Ingredients

  • 425 g flour
  • 15 g fresh yeast
  • 200 g milk
  • 70 g cold butter
  • 10 g sugar
  • 1 egg
  • 8 g salt
  • Egg wash

  • 1 egg
  • 1 pinch of salt and sugar

Instruction

  1. Add flour, yeast, cold milk, egg, sugar and salt in the bowl of your KitchenAid and mix until the dough just comes together.
  2. Add the cold butter and knead the dough for 10 minutes.
  3. Cover dough and let rise for 1 hour at room temperature.
  4. Divide dough and and shape into a braid.
  5. For the eggwash, sieve egg, add salt and sugar and mix well.
  6. Apply eggwash on the braid and let rise for 15 minutes, cover and let rise in the fridge overnight.
  7. While preheating the oven to 230 C let Zopf take room temperature.
  8. Apply eggwash again and bake for about 25 minutes at 180 C.

Rezept drucken
Inspiration: Zeno Felchlin (SFDRS Einstein)
Tags: Brot, Zopf, BBD

Bread Baking Day #54 (last day of submission December 1st, 2012)

In addition, this is my submission Susan’s YeastSpotting, the weekly showcase of yeasted baked goods and dishes.

More recipes and entries in English.