Breakfast

Sunday Butter Zopf Recipe

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Sunday Butter Zopf (Bread)

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Made by Alessandro Cipriano

Ingredients

For the dough

This recipe makes 1 plait

  • 1 kg white flour
  • 20 g salt (1 tbsp)
  • 1 tsp sugar
  • 150 g butter soft
  • 42 g yeast=1 cube
  • 5 dl milk lukewarm
  • 1 egg yolk, a pinch of salt, sugar and a dash of milk

Sunday Butter Zopf Recipe

Sunday Butter Zopf Recipe
Sunday Butter Zopf Recipe
Sunday Butter Zopf Recipe
Sunday Butter Zopf Recipe
Sunday Butter Zopf Recipe
Sunday Butter Zopf Recipe
How to do it!
 
Dissolve the yeast in the lukewarm milk. Mix flour, sugar and salt in a bowl. Add butter. Now add the milk/yeast mixture and knead everything into a smooth dough. Place the dough in a bowl and cover it with a damp cloth. Let it rise to double its volume at room temperature for about 1.5 hours.
 
Quarter the dough, form each piece into strands of approx. 70 cm length. It is important that they have a smooth surface. Cover the strands with plastic foil and let them rest for 5 minutes. Important! Always give the dough plenty of time.
 
Now lay the strands diagonally on the table and braid them into a plait.

The left end on the right and the right end on the left side. The top end down and the bottom end up. Finally roll the end of the braid inwards.

Whisk 1 egg yolk with a little salt, sugar and a dash of milk. The sugar gives the plait a nice shine.

Place the finished plait on a baking tray covered with baking paper, brush with egg milk mixture, let it rise for another 30 minutes.

Preheat the oven to 180°C. (convection oven)

Brush with egg milk again.

Bake in the lower part of the oven at 180°C for 50-60 minutes.

Baking test: Tap the Bottom –The bread will sound hollow when it’s done. Take it out and let it cool down on a rack.

Sunday Butter Zopf Recipe

Ready to serve, enjoy!

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Breakfast oats with Blackberries

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Overnight oats with dates and berries

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Made by Alessandro Cipriano

Ingredients

For 4 servings

  • 200 g oatmeal
  • 1 tbsp linseed
  • 1 tsp cinnamon
  • 170 g creamy yoghurt or low-fat curd cheese
  • 6 dl almond or soy milk
  • 50 g raspberries
  • 50 g blueberries

For garnishing

  • 2 large dates cut in strips or cubes
  • 1 tbsp chia seeds
  • 1 tbsp coconut flakes
  • 1 tsp maple syrup
How to do it!
 

The day before: stir together oatmeal, linseed, berries, cinnamon, yoghurt and the milk. Distribute the mass into sealable jars. Let the whole thing soak in the fridge overnight.

The next day. It can be served directly in the glass or in a new dish. However you like it. The glass can of course also be taken to the office or to work.

Now garnish the oats with chia seeds, coconut flakes and the cut dates, a small dash of maple syrup for the sweet touch.

Ready to serve, enjoy!
Have a great day..

Butter Plait wiht Puppy Seeds

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Butter Plait (Zopf) with Poppy Seed

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Made by Alessandro Cipriano

Ingredients

Recipe for 2 smaller plaits
For the dough

  • 5 dl milk
  • 100 g butter
  • 25-30 g fresh yeast
  • 1 pc egg
  • 1 egg yolk
  • 1 kg white flour
  • 1 pinch of sugar
  • 1 tbsp salt
Butter Plait wiht Puppy Seeds
Butter Plait wiht Puppy Seeds
Butter Plait wiht Puppy Seeds
Butter Plait wiht Puppy Seeds
How to do it!
 

Melt the butter (do not let it get too hot) and then remove the pan from the heat.

Add the cold milk and a pinch of sugar.
Weigh the yeast and dissolve it in the butter-milk mixture (this has just the right temperature).

Put the flour and salt in a bowl, add an egg and the butter-milk-yeast mixture and mix everything well.

Knead everything into a smooth dough.

Cover the dough with a damp cloth and let it double for about 1.5 hours.

Quarter the dough and roll out four strands. Cover the strands with plastic wrap and let it rest for 5 minutes. Now lay the strands diagonally on the table and braid them into a plait.

Form roses with dough remnants and garnish the plaits with them. Fasten the roses with egg yolk.

Dilute the egg yolk with a few drops of water and beat well.

Brush the two plaits with egg yolk and let them rest in a cool place for about 30 – 60 min. Sprinkle with poppy seed.

Preheat the oven  to 180 ° C convection oven or 200 ° C upper and lower heat. Brush the braids a second time with egg yolk and bake in the lower part of the oven at 180°C for 50-60 minutes.

Baking test: Tap the Bottom –The bread will sound hollow when it’s done. Take it out and let it cool down on a rack.

Ready to serve, enjoy!