Another recipe provided by my sister... the famous Butterzopf. A cornerstone of the Sunday morning breakfast, this specialty bread is as tasty as it looks. Recently I had the opportunity to go through the recipe. So here it is.
Butterzopf dough:
4 cups (1kg) flour
3 dl milk
60g butter
1 teaspoon salt
2 teaspoons sugar
fresh yeast 20g (actually I used 1/2 teaspoon of dry yeast)
1 egg
combine into dough
let rise
make two dough 'sausages' to create the zopf. The actual "zopfing" process is quite difficult to explain. A video of the process is available here .
Paint the Zopf with egg yolk. OK, that was a bit too much. (A confectionary brush would help!)
Put in the cold oven 220C (425F) 30-40 min
The result: quite appealing. Very rustic looking, certainly not the most beautiful Zopf ever, but extremely tasty!
danke...
ReplyDeletetold you I'd remember :)
you have a better memory than I!!!!
ReplyDeleteLaura, from O&A's party (assuming you're not simply lamenting your aging memory)
ReplyDeleteI thought so... will you try the recipe?
ReplyDeleteof course...and the weather is cooperating nicely, though I do have to finish a loaf of oatmeal-sunflower-millet bread I just defrosted in order to make freezer room for strawberries. possibly this weekend (no instant gratifaction here...but deeply appreciated for all the wait). do you still need a pastry brush?
ReplyDeleteStill don't have the brush... let me know how it turns out!
ReplyDeletegood bread...and I have a couple of extra pastry brushes...shall I send one to your office (in keeping with the 'paid to delete junk mail' conversation)?
ReplyDeleteOh, thanks, don't worry about it! Did you bake it???
ReplyDelete