Filled Braided Zopf Bread

Source:  Family friend cir. 2010

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Filled Braided Zopf Bread
Served to us the first time at a brunch, I was impressed! This is a swiss-staple on Sunday morning's, but the filling added to the pleasures of this bread. I'd compare this bread to a challah, so light and fluffy. To intensify the effect on this recipe, our friend stuffed it with prosciutto and other goodies. Follow along, and be prepared to fall in love! Enjoy.
Cuisine Swiss
Prep Time 30 minutes
Cook Time 45 minutes
Passive Time 1-2 hours
Servings
people
Ingredients
Dough for bread
Filling
Cuisine Swiss
Prep Time 30 minutes
Cook Time 45 minutes
Passive Time 1-2 hours
Servings
people
Ingredients
Dough for bread
Filling
Instructions
Dough
  1. Pre-mix yeast with dash of water to form a paste
  2. Mix flour and all ingredients all the way up to the sugar.
  3. Add butter and milk.
  4. Mix and kneed until dough becomes a soft, pliable dough. Cover with a moistened towel (warm water), let rise for 1-2 hours or until dough doubles in size
Filling
  1. On a lightly floured surface, roll out dough beginning with a rectangle shape of dough until dough is even and smooth. Cut dough in half (length wise). Spice the Crème fraiche and paint dough pieces. Now sprinkle on the cheese. Add the prosciutto and sprinkle on the pistachio pieces.
  2. Spread the Crème fraiche on the dough. Sprinkle on the cheese. Add the prosciutto and sprinkle on the pistachio pieces.
  3. Now roll the dough pieces length wise. Then braid the 2 dough pieces, forming the 2 pieces in to one thick braid. Finish with an egg brush. Let it sit for another 30 min.
  4. Apply another egg brush, and bake 45 minutes (lower shelf) @ 400ºF in preheated oven.
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