ZOPF OR SWISS BUTTER BRAID
I follow many people on Instagram people of science, journalists, companies in my area and also some people who talk about cooking, pastry and among them is Chiara Maci well-known indeed very well-known lady (blog “Sorelle in Pentola” and TV show “L’Italia a morsi”), who shares not only recipes but also family moments with her children Andrea and Bianca.
A short time ago I was captivated by a brioche that she posted ZOPF a brioche/bread/braid from Switzerland(Canton of Bern) with butter also called
butterzopf or tresse au beurre.
It has a soft texture, it is the perfect buttery braid to spread with jam and enjoy for breakfast with a steaming cup of tea or coffee.
Being a bit picky, I didn’t want to make just one braid which, excuse me, is always the same thing, so I divided the total weight of the dough after rising (1024 grams) into 3 and then again into 3 parts, then made 3 braids which I placed on the buttered baking sheet, waiting for the new rise.
This ZOPF THE SWISS BUTTER BRAID brioche or bread is good, simple, not too sweet, definitely worth making again!
After eating a couple of slices, I decided to freeze it in big slices because otherwise I would have eaten a ton right away!
P.S. I took a lot of photos because I think it looks beautiful and I also wanted to say that to make the cuts on the braids I used a scalpel I just bought on Amazon from Decora 
scalpel on Amazon for less than 9 euros.
ZOPF CHIARA MACI’S BRIOCHE
The cuisine of ASI
- Difficulty: Easy
- Cost: Very cheap
- Rest time: 4 Hours
- Preparation time: 15 Minutes
- Cooking time: 30 Minutes
- Portions: 10
- Cuisine: Italian
Ingredients
- 2 1/2 cups Manitoba flour
- 2 1/2 cups all-purpose flour
- 1/2 cup brown sugar
- 1 packet dry yeast (for me Mastro Fornaio)
- 1/4 cup butter (+ a knob for the mold)
- 1 1/4 cups milk (for me today Più Giorni by Granarolo)
- to taste salt
- 1 egg yolk
- 1 tbsp milk
- 1 tbsp brown sugar
Tools
- Molds
- Stand Mixers
- Scalpel
Steps
For the preparation of the absolutely amazing ZOPF Chiara Maci’s brioche the steps are very simple because you need to put the milk with the brown sugar and butter in a small pot and melt everything, stirring to dissolve the grains well.
I also add the dry yeast and let it dissolve off the heat.
In the stand mixer I have already poured the two flours, mixing them with a whisk and slowly pour in the warm liquid, first using the whisk and then the dough hook.
I continue kneading to get a smooth, homogeneous dough of the Swiss soft butter brioche ZOPF recipe Chiara Maci.
I cover everything and let it double in volume (I followed the recipe and left it sealed near the radiator for about 2.5/3 hours).
After the resting time, I pour the risen dough onto the work surface and divide it into 3 parts and then into another 3.
I make 3 braids (and already make the cuts on each head) which I place on the well-buttered 20 cm mold, then cover and let rise again for about 50/60 minutes.
After the second rising time, I beat an egg yolk with the milk and brush the Swiss butter ZOPF brioche, then randomly add some brown sugar.
All that’s left is to bake ZOPF or BUTTERZOPF or SWISS BUTTER BRAID in the preheated oven at 356°F, letting it cook for about 25/30 minutes or depending on your appliance’s characteristics.
I let it cool and… I devour it right away, haha!
Guys, it’s really good, I highly recommend the ZOPF BRIOCHE!
Enjoy your meal!
Annalisa
ZOPF after the second rising↓
ZOPF after brushing with yolk and milk↓
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The ZOPF Swiss butter brioche keeps for a couple of days wrapped in plastic wrap and then warm it up before enjoying it for a fragrant product
Freeze it in airtight bags for up to 30 days
