Züpfe is bread you will find in every supermarket and bakery in Switzerland. The authentic style is a plat, however as of a family tradition on Easter my family always turns it into a bunny or chicks. It is a unique style bread that is so moorish and delicious. It goes so well with any type of jam, or just butter/margarine! And the smell that wafts through the house is a definite added bonus. It is perfect for a family brunch. So seriously, you have to give this a try, you are missing out if you do not!
Makes: 1 loaf
Preparation/rise/baking time: 10 minutes + 2 hours + 35 minutes
- 500g white flour
- 1/2 tbsp salt
- 15g yeast
- 1/2 tbsp sugar
- 75g coconut oil/margarine/butter
- 275 mL (almond) milk/water
- 1 (flax/vegan) egg
- Melt the coconut oil with the milk in a small pan. Let it cool to body temperature.
- If vegan make your flax egg, if using a real egg leave it out of the fridge for half an hour before use.
- When the coconut oil and milk has is body temperature (test with your pinky) add the yeast and sugar stirring once or twice and letting rest for at least 5 minutes.
- In a bowl mix together the flour and salt.
- Pour the coconut/milk mixture in the bowl with flour and add the (flax) egg, mix until all ingredients are combined.
- Kneed on a clean surface over a sprinkle of flour for five minutes. Keep flour at hand so dough doesn’t stick to surface. Make sure you really work the dough, but don’t overwork it. Form into a ball.
- Coat a bowl with oil. When adding the dough to the bowl make sure to coat the dough all over, by rolling it around the bowl. Cover with a damp cloth and set in a warm-ish place to rise for an hour.
- After an hour it should have doubled in size, otherwise let stand for a bit longer (this depends on how well you worked your dough/over-worked). Either plat your dough, or shape it into whatever you like (e.g. a bunny), place it on a tray and cover with a damp cloth, letting it rise for another hour.
- Preheat the over to 200 °C. Coat the dough with (almond) milk or an egg wash and place in over. Check on the bread after 30 minutes, it usually takes another 5 minutes, but if browned too much put some foil over it to stop browning too much. Usually it is a nice golden colour and when lifting your loaf the underneath should be the same colour. You can check by tapping on the bottom, if it sound hollow its ready.
- Let cool for 5 minutes, after which it is ready to eat. (It is delicious when still warm.)
Hope you enjoy. Let me know what you think ❤