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Swiss Plaited Bread (Zopf)

Yields18 ServingsPrep Time1 hrCook Time35 minsTotal Time1 hr 35 mins

This traditional brioche-style Swiss plaited bread is enriched with milk, butter and eggs. (It also makes fabulous French toast)

Bread Plait or Zopf

 100 g Butter (melted)
 1 Egg (beaten)
 45 cups High Grade Flour
 4 tbsp Sugar
 1 tbsp Instant dried yeast
 1 cup Water (lukewarm/blood temperature)
 1 cup Milk (lukewarm/blood temperature)
 2 tsp Salt
 1 Egg yolk
 1 tbsp Milk (for egg wash)

In a large mixing bowl combine melted butter, egg, sugar, yeast, water and milk and leave till yeast mix is bubbly (about 10-15 minutes).


Add flour and salt and knead for at least 5 minutes. Add a little more flour gradually, if needed, to make a soft and pliable dough. Cover the bowl with plastic film and put it in a warm place. Let the dough rise until it has almost doubled in size.


Line a tray with baking paper or grease it well with a little butter or oil.


Divide the dough into three pieces. Roll each piece into a long rope and plait the ropes together. This recipe makes one very large plait. If you want to make 2 smaller ones, divide the dough into 6 pieces and make 2 plaits.


Place the shaped dough on the baking tray and brush with a beaten egg wash. Leave to rise again for 15 – 30 minutes.


Preheat the oven to 180 degrees C.


When the dough plaits have risen well, bake them for approximately 30 mins till a deep golden brown. Cool immediately on wire racks.

Nutrition Facts

Servings 0

They are not as delicious as Liz's Caramel Biscuits, but this website uses cookies. Just little itty bitty ones though. Click OK to accept, or read our Privacy policy. OK