Zopfteig bread recipe

Ingredients for dough:

• 185ml sour cream
• 56g butter
• 385g plain flour
• 2 teaspoons instant yeast
• 11/4 teaspoon salt
• 2 large eggs (reserve 1 yolk for glazing)

Ingredients for making cake frosting:

• 1 egg yolk
• 15ml water
• Poppy seeds or sesame seeds for decoration (optional)
  

• Warm the sour cream to just warm in the microwave or over low heat in a saucepan. Add butter and stir until melted.
• Insert the dough hook into the CHEF Titanium, then add the flour, yeast and salt to the mixing bowl. Mix on low speed until combined then add sour cream mixture.
• Lightly beat one egg and one egg white in a separate bowl before adding to the mixing bowl. Mix until well combined and stop the machine before the mixture forms a single large dough. Let the bread mixture sit and rest for 15 minutes.
• After the dough rests, turn the machine back on low speed for about 3-5 minutes and let the dough hook knead until the dough is smooth and elastic. Pour the dough into a greased bowl, cover with greased plastic wrap and place in the freezer or dough drawer for 1.5 to 2 hours, until the dough has doubled in size.
• Turn the dough out onto a lightly greased surface and knead gently a few times. Divide it into 3 equal parts and roll each part to a length of 45cm/18 inches. Braid the lengths, clip and tuck each end underneath. Place on a lightly oiled baking tray, cover with oiled cling film and place in a warm place for 45-50 minutes to rise.
• Preheat the oven to 190°C / 375°F / Gas 5
• Beat egg yolks and water together to form a coating, then spread on bread. Sprinkle the seeds over the loaf and place in the middle of the oven for 30-35 minutes, or until golden brown and shiny.
• Cool on the baking sheet for 10 minutes before transferring to a cooling rack to cool completely.
  

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