Vegan Swiss Zopf – A Braided Brunch Bread

Vegan Swiss Zopf – A Braided Brunch Bread

Vegan braided bread has not been a recipe I’ve come by too easily, and I’m here today to share with you this new favorite. Having journeyed a bit around the world over the years, I’ve found Switzerland was my favorite temporary home. Having spent months knee-deep in Swiss culture, there were so many culinary takeaways, this one is certainly a favorite.

Sunday Brunch was the dream.

Living in Brig-Glis, on the Swiss-German side of the country, is where I first discovered my deep-rooted love of Sunday Brunch. My host family would invite their entire family over… every… single… Sunday. They would each prepare a dish and brunch would begin around 10:30 am. This was my absolute favorite day of the week, and that excitement has followed me back to the United States.

Though I first learned about Zopf bread on an Easter Sunday in Frauenfeld years prior, the cravings began thanks to my time in Brig-Glis.

Zopf typically made from flour, milk, egg, butter, this recipe has been altered in ingredients but fluffy and crave-ably delicious in taste. After some experimenting, I’ve found a combination of vegan substitutes that truly reminds me of this brunch favorite.

Vegan Swiss Zopf – A Braided Brunch Bread

A vegan rendition of Swiss braided bread, a brunch staple I've cherished from my time living in Switzerland. Typically made from flour, milk, egg, butter, this recipe has been altered in ingredients but fluffy and crave-ably delicious in taste. Perfect for Sunday brunch, with jams, honey/agave, or your favorite vegan spreads.
Prep Time 2 hrs 10 mins
Cook Time 30 mins
Cuisine Swiss
Servings 1 loaf

Ingredients
  

  • 2 Cups All- Purpose White Flour
  • 8 g Active Dry Yeast About 1 1/8 packet.

    Fast- Rise is fine.

  • 1 TSP Brown sugar
  • 3/4 TBSP Salt
  • 1 Cup Vanilla Soy Milk
  • 4 TBSP Vegan Butter – Melted

Vegan 'Egg Wash'

  • 2 Tbsp Soy or Almond Milk
  • 1 Teaspoon Agave Nectar

Instructions
 

  • In a small bowl combine brown sugar with the yeast until it appears evenly mixed, we will come back to this mix in a moment.
  • Melt the butter in a saucepan over a low heat once fully melted add the cold milk into the pan and whisk together. This will combine into a lukewarm temperature, not too hot, nor too cold. If too cold let it sit on the heat until it warms slightly.
  • Add a small amount of the buttery-milk substance to the brown-sugar yeast until the yeast seems covered with liquid. Likely less than 1/4 cup will do the job. Allow the yeast to sit in the liquid for 7-10 minutes until slightly puffy, or bubbly in appearance.
  • Lightly flour a surface for the upcoming dough.
  • In a large mixing bowl add flour and whisk in salt. Add all remaining wet ingridents to the flour and combine thoroughly. The dough will begin to pull together.
  • Take the dough mixture and begin kneading it on the floured surface, in 5-10 minutes of working with the dough it will look and feel smooth and stretchy. Create a tight ball and place the dough into a separate bowl, cover with a damp towel. Allow the dough to rise at room temperature for 1 1/2 hours, once fully risen you'll notice it has doubled in size.
  • Preheat oven to 395 degrees.
  • Pulling the dough from the bowl knead into a ball once more and cut in half using a sharp knife. You may need more flour on surface & hands to avoid excessive sticking, use in small sprinkles.
  • Roll each half of the dough into a string. You will have two strings in which you will use to braid your Zopf. I've included a step-by-step photo, utilize Youtube videos alternatively.
  • Place the braided bread onto a baking pan lined with parchment paper.
  • Brush bread with your vegan egg wash and let the bread proof again for 30 minutes.
  • Brush bread again with the vegan egg wash and place bread in the oven to bake. Bake time is approximately 30-35 minutes. I'm a firm believer in intuitive baking, pay attention to the bread about 25 minutes it, and use your gut. It should have a crisp golden brown braided crust, the internal temperature should be 165 degrees or more to be fully baked.
  • Allow to COOL to retain internal moisture.
Keyword braided bread, breakfast bread, brunch bread, butterzopf, swiss bread, switzerland bread, vegan braided bread, vegan bread, vegan zopf, zopf
Hayley JoAnne
Hayley JoAnne

An Arizona -gone- Coloradan adventurer, with a passion for holistic remedies, pin-up, and well-being.


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