Source: Family friend cir. 2010
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.
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 2 hours 15 minutes
Servings 8 people
Dough for bread
- 750 Grams flour
- 90 Grams butter soft & cut in pieces
- 2-3 tsp salt
- 2 cups milk luke warm
- 40 Grams fresh yeast
- 1 tsp sugar
- 180 grams Crème Fraiche
- 2 pinches salt
- dash nutmeg
- 100 grams Gruyère cheese shredded
- 150 grams prosciutto thin cut
- 75 grams pistachio's chopped
Pre-mix yeast with dash of water to form a paste
Mix flour and all ingredients all the way up to the sugar.
Add butter and milk.
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
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.
Spread the Crème fraiche on the dough. Sprinkle on the cheese. Add the prosciutto and sprinkle on the pistachio pieces.
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.
Apply another egg brush, and bake 45 minutes (lower shelf) @ 400ºF in preheated oven.