Zopf—similar to challah—is a traditional braided bread beloved across Germany and Switzerland. This version is my mom’s specialty and her go-to contribution for every gathering. Light, golden, and beautifully braided, it’s always the first thing to disappear. She often finishes it with a lemon glaze, turning it into a not-too-sweet late-night treat or the perfect companion to breakfast or Kaffee und Kuchen.
Ingredients:
- 2 eggs, room temperature
- 250 ml (¼ liter) milk, lukewarm
- 70 g sugar
- ¼ tsp salt
- 1½ tsp instant yeast
- 500 g all-purpose flour
- Zest of 1 lemon (optional)
- 70 g butter, melted
- Fresh lemon juice
- Powdered sugar
Instructions:
In the bowl of a stand mixer, whisk the eggs to combine. Add the lukewarm milk and whisk again. Stir in sugar, salt, and yeast.
Add about half the flour along with the melted butter and mix with a spatula until well combined. Add the remaining flour and knead with the dough hook on low speed for 10 minutes, until the dough pulls away from the sides but sticks slightly to the bottom of the bowl.
Transfer the dough to a lightly floured surface and knead by hand for 1 minute until smooth.
Place the dough in a lightly greased bowl, cover with plastic wrap, and let rise in a warm, draft-free spot for 2 to 2½ hours, until doubled in size.
Once risen, turn the dough out, braid it into a traditional Zopf, and place it on a parchment-lined baking sheet. Let it rest for another 30 minutes for a second rise.
Preheat the oven to 400°F.
Bake the Zopf for about 20 minutes, or until golden brown and hollow-sounding when tapped on the bottom.
While still warm, brush with a glaze made from lemon juice and powdered sugar for a light, zesty finish.