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Breakfast

Liechtenstein Braided Butter Bread (Liechtensteiner Zopf)

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25 min
Prep
35 min
Cook

Ingredients

  • 500 g (4 cups) plain flour
  • 10 g (2 tsp) fine salt
  • 50 g (1/4 cup) sugar
  • 10 g (1 tbsp) instant yeast
  • 250 ml (1 cup) whole milk, lukewarm
  • 70 g (5 tbsp) soft butter
  • 1 large egg, plus 1 egg yolk for the dough
  • 1 egg, beaten, for glazing

Method

  1. In a large bowl, combine the flour, salt, sugar and yeast.
  2. Add the lukewarm milk, softened butter, egg and egg yolk, and mix to a shaggy dough.
  3. Knead for 10 minutes by hand or 6 minutes in a stand mixer until smooth and elastic.
  4. Cover and let rise in a warm place for about 1 hour, until doubled in size.
  5. Divide the dough into 3 equal strands and braid them together, tucking the ends underneath.
  6. Place on a lined baking tray, cover loosely, and let rise for a further 45 minutes.
  7. Preheat the oven to 180C (350F). Brush the loaf generously with beaten egg.
  8. Bake for 30-35 minutes until deep golden brown and it sounds hollow when tapped underneath.
  9. Cool on a wire rack for at least 20 minutes before slicing.

Introduction: The Zopf, a soft egg-and-butter enriched braided loaf, is the centrepiece of the Sunday breakfast table across Liechtenstein, mirroring a tradition shared with neighbouring Alemannic-speaking regions.

Cultural Background: The Zopf, a soft egg-and-butter enriched braided loaf, is the centrepiece of the Sunday breakfast table across Liechtenstein, mirroring a tradition shared with neighbouring Alemannic-speaking regions. In Liechtenstein it is closely tied to family gatherings and is frequently the loaf served to guests, cut generously and eaten with butter and homemade jam.

Tips: Braid loosely; the strands expand significantly during the second rise and baking. A second coat of egg wash halfway through baking gives extra shine.

Variations: Add raisins or a swirl of cinnamon sugar for a sweeter breakfast version. Some bakers use a mix of milk and cream for an even richer crumb.

Storage: Keeps at room temperature, wrapped, for 2 days; freezes well for up to 2 months.

Reheating: Warm slices in a low oven (150C/300F) for 5 minutes to refresh; not recommended for microwave, which toughens the crust.

FAQs:

Q: Why didn't my Zopf rise well?

A: Check that your yeast is active and the milk isn't too hot, which can kill it.

Q: Can I make it ahead?

A: Shape the loaf the night before, refrigerate the covered dough overnight, and bring to room temperature before baking.

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