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Lemon And Almond Zopf (braided Loaf) Recipe

Lemon and Almond Zopf (Braided Loaf) Recipe
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Serving : 4
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Prepare the ingredients before making Lemon and Almond Zopf (Braided Loaf) in your home. Then, follow these steps below to serve Lemon and Almond Zopf (Braided Loaf) for your family or friends.

Ingredients: Lemon and Almond Zopf (Braided Loaf)

  • 210 grams Bread (strong) flour
  • 50 grams Unsalted butter (room temperature)
  • 25 grams Sugar (I used light brown sugar)
  • 120 ml Milk (about 40°C)
  • 1 1/3 tsp ☆Dry yeast
  • 1/2 tsp ☆Sugar
  • 20 ml ☆ Lukewarm water (about 40°C)
  • 1/2 tsp Natural salt
  • 3 to 4 tablespoons Sliced almonds
  • 1 lemon worth Grated lemon zest
  • 1 1/2 tbsp Granulated sugar
  • 1 tbsp Unsalted butter, melted

How to Make Lemon and Almond Zopf (Braided Loaf)

If you have prepared the ingredients needed, now time to start cooking. There are 16 steps you must follow to make Lemon and Almond Zopf (Braided Loaf) in your home by yourself.

    Step 1
  • Combine the ☆ ingredients in a container, and leave to pre-proof. When it is bubbly and the mixture is 2-3 times its original volume, it's done. This takes about 10 minutes.
  • Step 2
  • While the step 1 mixture is pre-proofing, combine the bread flour, sugar, butter and lukewarm (40°C) milk in a bowl, and mix together with your fingers.
  • Step 3
  • When the yeast has finished proofing, add it to the step 2 bowl and mix in well again. Finally, add the salt and knead it in well.
  • Step 4
  • When the dough has come together in the bowl, transfer it to a work surface. Knead it well by pushing it out away from you, rolling it up and repeating.
  • Step 5
  • When the surface of the dough is smooth and finely textured, round it off into a ball with a smooth surface. Place in a large bowl and cover with plastic wrap.
  • Step 6
  • Leave the dough for its 1st rising, about an hour at 35°C, until it's 2 to 2.5 times its original volume.
  • Step 7
  • Transfer the dough gently to a floured work surface, and slap it down with both palms to deflate. Cut into 4 wedges using a pastry cutter.
  • Step 8
  • Fold the dough towards the center and round it off. Cover with a tightly wrung out moistened kitchen towel and leave the dough to rest for 15 minutes.
  • Step 9
  • Mix the grated lemon zest and granulated sugar together well.
  • Step 10
  • Take the dough out from under the kitchen towel, and roll out with a rolling pin to about 15 x 10 cm.
  • Step 11
  • Divide the step 9 sugar-lemon mixture into 4 portions. Spread the mixture and the sliced almonds on the rolled out dough, leaving 2cm clear on one side. Roll it up to form a cylinder.
  • Step 12
  • Pinch the seam securely closed.
  • Step 13
  • Place the dough seam side down, and make two cuts in it, leaving 2cm at the end. When you cut the dough, the layers of the dough will be revealed, so be careful not to destroy them when you cut.
  • Step 14
  • Braid the dough, and pinch the ends together. Fold the pinched ends under the roll a little, which secures them.
  • Step 15
  • Line up the braided rolls on a kitchen parchment paper lined baking sheet, cover with a tightly wrung out moistened kitchen towel and leave for the 2nd rising for 30 minutes at 35°C.
  • Step 16
  • Brush the rolls with melted butter. Bake for 18 to 20 minutes, then cool on a rack. Done.
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