Swiss Zuepfe

I’ve already posted about this incredible Swiss non-bread here. (I still think it’s bread, but in Switzerland, it’s just “Zuepfe”. Okay.) I’m just so proud…because it’s so preeeety! And seriously the only bread that works for me every single time. But here’s the recipe again, including U.S. measurements this time.

This was the perfect Thanksgiving bread.

Enjoy!

Swiss Zuepfe (recipe from TipTopf and also posted here)

printable recipe

INGREDIENTS

3 cups or 500 g all purpose flour

1 1/2 tsp salt

1 tsp sugar

2 tbsp unsalted butter, at room temp.

2 tsp active dry

1 1/3 cups or 300 ml lukewarm milk

1 egg lightly whisked, plus 1/2 an egg yolk

METHOD

  1. Warm the milk for 20 seconds in the microwave. Stir in the yeast and let stand for 15 minutes or until slightly frothy.
  2. In a large mixing bowl or stand mixer, mix flour, salt and sugar.
  3. Cut in the butter. Use your fingertips to work the butter and flour in together, creating a uniform mixture.
  4. Whisk together egg and egg yolk. Add half to your yeast and milk mixture; stir to combine.
  5. Make a well in the flour mixture. Pour in the liquids. Knead for 10 minutes (by hand or in your stand mixer) until the dough is smooth and elastic.
  6. Place dough in a clean bowl and cover with plastic wrap. Allow to rise until doubled in size.
  7. Once dough has risen, place it onto a clean surface and cut in half. Roll the dough back and forth with your hands until you end up with two  equal-lengthed 18-inch strands. The middle of the strands should be thicker and the ends, thinner.
  8. Braid the dough. Place it on a baking tray lined with parchment paper. Refrigerate and let rise for 15 minutes. (This last proof is optional.)
  9. Then with remaining egg, brush two layers of egg onto the dough.
  10. Place braid in cold oven, set oven to 425 F / 220 C and bake for 35 to 45 minutes.
  11. Remove the bread, knocking on the bottom for doneness. It should sound hollow. Allow to cool, then slice and serve!

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