22 February 2011

Now I only need Nutella!

I'm sure you all have someone you miss. Someone you loved more than you thought you were able to. Someone who once tried to teach you trigonometry. Someone who enjoys tickling you until you no longer have any muscles left to fight. Someone to whom you've snuggled against while watching a good deal of Blackadder and The Big Bang Theory, all the time enjoying marshmallows dipped in melted chocolate.

And eating the food you enjoyed so many times with your special someone gives you a feeling of comfort, of safety. Sheer joy.
For me, that special food is Zopf - the braided, white, Swiss bread I eat everyday in France. With a thin layer of Nutella on. A cup of coffee to drink. And a carrot, to nibble on. 


1 kg white flour
30 g fresh yeast
1/2 liter mixture of tepid water and milk
100 g tepid butter, melted
1 tsp sugar
1 tsp salt
1 egg yolk, for glazing

1.Mix the fresh yeast with the water/milk mixture, making sure there are no lumps left. Add the butter, sugar and salt. Then, add half of the flour and blend together with the rest of the ingredients. Then add the rest of the flour. 

2.Let heave for one hour, or until doubled. Then divide it into three sausages, and braid together so that the zopf resembles a braid, like a challah. Glaze with the egg yolk and let heave for another hour. 

3.Bake at 225°C for 15 - 20 minutes, or until it's browned and shiny.

Norsk versjon 


1 kg kveitemjøl

30 g fersk gjær

1/2 liter lunka blanding av mjølk og vatn

100 g lunka smør, smelta

1 ts sukker

1 ts salt

1 eggeplomme, til pensling

1.Bland gjæren saman med væskeblandinga. Ha i smøret, sukkeret og saltet. Deretter har du i halvparten av mjølet og blandar saman med resten av ingrediensane. Til slutt har du i resten av mjølet, heilt til du har ein fast deig.

2.La deigen heva i ein time eller heilt til han er dobbelt så stor. Del deigen i tre pølser og fleitt saman slik at zopfen liknar ei fleitte. Pensla brødet med eggeplomma og la det heva ein time til.

3.Steik ved 225°C i 15 – 20 minutt, eller heilt til brødet er brunt og skinande.

2 comment (s):

Nicolas said...

that's a nice Züpfe :)
I have taste if it's as good that the one i'm used to

Marion said...

Oh, yes of course it was ^^ And thank you

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