Background and origin
The butter braid originated in Switzerland, more specifically in the German-speaking part. The braid as a pastry has a long tradition and is one of the oldest pastries in Switzerland. The braid shape itself is a symbol of life, which in Christianity is understood as a braided connection between past, present, and future. In Switzerland, there is a long tradition of baking yeast braided bread, dating back to the Middle Ages.
The word "Zopf" is derived from the old German word "Zopfe," meaning "braid" or "plaited." The braid itself didn't necessarily always have the "butter" prefix and wasn't always sweet. The butter braid as we know it today probably developed during the 19th century, when butter and sugar became more common in the population's diet.
The butter braid is a very popular pastry today, especially in Switzerland. The Zopf is a popular breakfast item, especially in Eastern Switzerland (for example, in Zurich and St. Gallen) and in the canton of Aargau. The Butterzopf is also popular in Germany and Austria, especially in southern Germany and the Alpine regions.
Ingredients
1kg plaited bread flour
3 tsp salt
1 tsp sugar
120g soft butter
30g fresh yeast
3 dl lukewarm milk
3dl lukewarm water
Preparation
Step 1
Put all ingredients in a bowl, mix well and knead into a smooth, supple dough.
Step 2
Cover and let rise in a warm place for about 1 hour until it has doubled in volume.
Step 3
Divide the dough into two equal parts and form into two equal length strands, which are slightly thicker in the middle and braid into a plait.
Step 4
Cover the plait and let it rise for about 30 minutes while preheating the oven to 220°C.
Step 5
Brush the plait with beaten egg and bake for 30-40 minutes, depending on the size, until golden brown. The plait is done when it sounds hollow when tapped on the bottom. Let the plait cool completely on the oven rack.