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 350°F
Brush the braided Zopf with egg wash just before baking, or alternatively, if you want a lemony sugar coating, brush with a glaze made from lemon juice and powdered sugar for a light, zesty finish right after it comes out of the oven, and omit the egg wash before baking it.
Bake for about 25 to 30 minutes. It’s done when it’s beautifully golden, and the internal temperature in the thickest part is about 190°F (88°C).
Take the dough out of the fridge. Don’t punch it down while it’s still in the bowl. Let it sit at room temperature for about 20–30 minutes. You want it cool but pliable, not fully warm.
Turn it out and gently deflate it. Press out the larger gas bubbles, but don’t aggressively knead it again.
Divide and shape your strands. Cool dough is usually easier to braid. Roll the strands, let them relax for 5 minutes, and if they keep springing back, finish rolling and braid your Zopf
Let the braided Zopf proof at room temperature. This is the important part. Because the dough started cold, expect roughly 60–90 minutes, potentially a little longer if your kitchen is cool. Don’t go strictly by the clock. It should look noticeably puffy and feel light. If you gently press it with a fingertip, the indentation should slowly spring partway back
Toward the end of proofing, preheat the oven to about 375°F / 190°C conventional or 350°F / 175°C convection.
Egg wash right before baking. For a beautiful, shiny Swiss-style crust, beat 1 egg yolk with 1 tablespoon milk or cream, then brush it on gently. Since you mentioned having extra yolks, this is a perfect use for one.
Bake until deeply golden, generally 25–30 minutes, depending on the size. If it browns too quickly, loosely cover it with foil toward the end. The center should be around 190°F / 88°C when done.