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Single Strand Swiss Butter Braids / Einstrang-Butterzöpfchen


© 2022 | http://angiesrecipes.blogspot.com




© 2022 | http://angiesrecipes.blogspot.com


© 2022 | http://angiesrecipes.blogspot.com


Sweet braided buns made from only one strand! Butterzopf is probably the most famous Swiss bread and usually baked in the form of a plait. These single-strand braids are about the size of regular buns, and can be halved and spread deliciously with butter and honey or jam, and enjoyed for breakfast or afternoon coffee. For these mini braids, I used a commercial yeast dough without a preferment, so they are rather simple and quick to make. Retarding dough overnight in the refrigerator adds flavour, improves texture and gives you much more flexibility as to when you can bake your bread. If desired, sprinkle some large pearl sugar, nuts or seeds on tops.

Single Strand Swiss Butter Braids / Einstrang-Butterzöpfchen

adopted from Marcel Paa
  • 180 g Wholemilk, at room-temperature
  • 350 g Organic white bread flour #550
  • 1 Egg yolks
  • 60 g Butter, at room-temperature
  • 10 g White sugar
  • 5 g Salt
  • 10 g Fresh yeast
  • 1 Small egg to brush, beaten
  • 6 Almonds for the topping, optional
  • 2 tsp Poppy seeds for the topping, optional
  • Pearl sugar, optional
  1. Put all the ingredients in your food processor fixed with a dough hook. Mix on low speed for approx. 2-3 minutes. Increase the speed and continue kneading the dough for 10-12 minutes until smooth, elastic and passes the "windowpane test".
  2. Place the dough in a lightly greased bowl, cover with a kitchen towel and leave to rise at room temperature for 60 minutes. After 30 minutes, stretch and fold the dough once. Then cover the dough again and let it rest for the rest of the time.
  3. Divide the dough into 6 even portions, each about 100 grams. Roll each piece of dough, one after another, into an elongated strand. Then start again with the first strand to roll each strand to about a 50 cm rope.
  4. Gently loop the right end of each dough strand to about the middle of the strand. Pull the left end of the strand under the loop, then twist the lower part of the loop crosswise from the left. Finally, pull the end of the strand from the right side into the loop you have just crossed.
  5. Place the plaits on a baking tray lined with a baking paper, leaving enough space between them and brush with a beaten egg. Place the tray with the plaits in the fridge overnight, for 12-16 hours. Preheat the oven to 190C/375F, fan-forced, with a tray at the bottom rack. Remove the braids from the fridge and brush again with beaten egg and sprinkle with nuts, or seeds or pearl sugar if desired.
  6. Place the braids in the middle of the preheated oven and bake for 2 minutes when the egg coating has dried a little. Pour a cup of water into the tray at the bottom rack and bake the braids for 15 minutes until golden brown. Cool the bread on a wire rack.

© 2022 | http://angiesrecipes.blogspot.com



© 2022 | http://angiesrecipes.blogspot.com


© 2022 | http://angiesrecipes.blogspot.com


32 comments:

Brian 7/7/22 00:32

Those look amazing, yum!

[Reply]
Tom 7/7/22 00:42

...your bread is a work of art!

[Reply]
Gingi 7/7/22 00:44

Oh wow, these look heavenly! You are an ARTIST!! - http://www.domesticgeekgirl.com

[Reply]
kathyinozarks 7/7/22 02:00

Your breads are always so beautiful reminds me when I used to bake our breads-really enjoyed that

[Reply]
J.P. Alexander 7/7/22 02:31

Uy que rico pan. Gracias por la receta la haré pronto. Te mando un beso.

[Reply]
foodtravelandwine 7/7/22 03:14

I love this butter beads!!...perfect shape!.......Abrazotes, Marcela

[Reply]
Margaret D 7/7/22 06:21

My, these also look wonderful.

[Reply]
Julie 7/7/22 07:11

I love the crust so much, looks superb !!

[Reply]
Lola Martínez 7/7/22 08:21

Eres una verdadera especialista en masas, si tus panes son muy ricos, esta trenza lo es aún más. Y que bonita queda!
Un beso.

[Reply]
Mbul Kecil 7/7/22 09:08

wow the skin of your bread looks so shining....i like how to braided sweet bread...thanks for your great recipe Angie. I'll try it someday. ^^

[Reply]
speedy70 7/7/22 09:26

Superlativi questi dolci panini, complimenti!!!!

[Reply]
Nancy Chan 7/7/22 11:10

Wow! Beautiful butter braids. Love the colour too.

[Reply]
Irma 7/7/22 15:59

This bread looks delicious.
Greetings Irma

[Reply]
Kitchen Riffs 7/7/22 16:38

Just gorgeous! What a terrific recipe -- thanks.

[Reply]
Bill 7/7/22 17:50

They look incredible and tasty.

[Reply]
Rainbow Evening 7/7/22 18:23

butter makes smell and taste good for me....
love it

[Reply]
Ben | Havocinthekitchen 7/7/22 19:48

These mini breads looks fantastic; such a great texture and colour - beautiful fluffy clouds of deliciousness (and happiness) :)

[Reply]
savorthebest 7/7/22 20:45

These braids look amazing Angie.

[Reply]
DEZMOND 7/7/22 22:23

Oooh, those Butterzöpfchen are so gorgeous, I'd eat the whole batch myself.

[Reply]
Whats Cookin Italian Style Cuisine 7/7/22 23:34

Another work of art and the color is gorgeous!

[Reply]
tigerfish 8/7/22 00:28

Pretty braiding and perfect golden brown on the butter bread. Makes ordinary butter bread extraordinary

[Reply]
Rose world 8/7/22 10:18

Cute braided bun. Bet they were tasty too.

[Reply]
David 8/7/22 20:15

Angie, I'd love a couple of those butter braids slathered with Amish butter and accompanying a nice bowl of soup. Take Care, Big Daddy Dave

[Reply]
My name is Erika. 8/7/22 23:25

These look so yummy. I’d love one right now. Maybe with a slice of cheese or some jelly. I am out fishing and so hungry. This looks like something I would try. When I get home I will print this recipe. Happy weekend hugs Erika

[Reply]
Cooking Julia 8/7/22 23:56

This bread is so appealing, I would love have one for my breakfast!

[Reply]
Anonymous 10/7/22 22:03

It's Judee- those little breads look so delicious especially slathered with butter and jam. YUM!

[Reply]
Anonymous 11/7/22 12:25

What gorgeous buns, i had no idea you could make a braid from one strand, fabulous tutorial.
Éva http://kitcheninspirations.wordpress.com/

[Reply]
Marissa 11/7/22 22:14

Love that twist and shiny glaze - these look incredible, Angie!

[Reply]
Anonymous 23/7/22 17:03

My fridge is not big enough to put things like bread in, so I have to wait until the depths of winter before I can make bread that proves very slowly overnight.
Your Swiss Butter Braids look delicious.
Choclette x

[Reply]


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