Cranberry Swiss Zopf Bread Recipe – Braided Perfection
There’s something magical about the smell of freshly baked bread, especially when it’s a beautiful, golden-braided loaf like this Cranberry Swiss Zopf Bread. It’s soft yet sturdy, braided with care, and the addition of fresh cranberries and slivered almonds elevates it to another level of deliciousness. Whether you enjoy it toasted, as French toast, or simply with butter, this bread is a stunning centerpiece for any breakfast table.
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The Best Cranberry Swiss Zopf Bread Recipes
Zopf, a traditional Swiss braided bread, gets a festive twist with juicy cranberries and a glossy almond topping. Its slightly tangy, buttery flavor pairs perfectly with a morning coffee or tea, making it an ideal treat for holiday mornings or weekend brunches.
Notes on Ingredients
- Sour Cream: Adds moisture and tang, enhancing the bread’s tenderness.
- Instant Yeast: Gives the dough a lovely rise, ensuring that soft, fluffy texture.
- Cranberries: Use fresh or frozen cranberries for a burst of tartness that contrasts beautifully with the sweet, tender bread.
- Slivered Almonds: A crunchy topping that complements the softness of the bread and provides a subtle nutty flavor.
How to Make Cranberry Swiss Zopf Bread
- Prepare the Dough: Whisk the flour, yeast, and salt together. Warm the sour cream and mix it with melted butter before adding it to the dry ingredients. Combine with eggs, then knead until smooth.
- First Rise: Place the dough in a greased bowl, cover, and let it rise for 1 ½ to 2 hours, until doubled in size.
- Shape the Braid: After the rise, divide the dough into three logs and braid them, tucking cranberries into the crevices. Let it rise again.
- Bake to Golden Perfection: Brush the loaf with an egg wash, sprinkle with almonds, and bake at 375°F until golden brown.
How to Serve Cranberry Swiss Zopf Bread
Zopf is traditionally served at breakfast, toasted with butter or jam. It also makes an incredible base for French toast, with its soft texture soaking up all the eggy goodness. You can serve it alongside a hot cup of coffee or tea, or even as part of a holiday brunch spread.
How to Store Cranberry Swiss Zopf Bread
This bread can be stored at room temperature, wrapped in a clean tea towel or in an airtight container, for up to 3 days. If you want to extend its shelf life, slice it and freeze the individual pieces. Simply reheat in the toaster when you’re ready to enjoy it again.
FAQs About Cranberry Swiss Zopf Bread
Can I use dried cranberries instead of fresh or frozen?
Yes, you can! However, fresh cranberries provide a juicy burst of flavor that dried cranberries won’t quite replicate.
Can I braid the dough differently?
Absolutely! Feel free to experiment with different braiding techniques or even divide the dough into smaller rolls.
The Best Cranberry Swiss Zopf Bread Recipes
Ingredients
- 3/4 cup full fat sour cream
- 4 tablespoons unsalted butter melted
- 3 1/4 cups all-purpose flour
- 2 teaspoons instant yeast
- 1 1/4 teaspoons kosher salt
- 1 egg and 1 egg white lightly beaten (reserve remaining yolk for glaze)
- 1/2 cup fresh or frozen cranberries thawed
- 3 tablespoons slivered almonds
Instructions
- In a large bowl, whisk together the flour, yeast and salt. Set aside.
- Warm the sour cream to lukewarm in a microwave, for approximately 15 seconds, stirring once removed. Add the melted butter and stir. Add the flour mixture to the sour cream mixture, then stir in the egg and 1 egg white. Stir until the mixture comes together to form a shaggy mass, then set it aside for 15 minutes.
- Knead the dough, by hand, until it’s smooth and elastic, for approximately 8-10 minutes (or use a mixer and a dough hook too if you have it). Place dough in a greased bowl, cover the bowl with a tea towel, and set the dough aside to rise for 1 1/2 to 2 hours, until it’s doubled in bulk. I usually put mine out of the way, on top of the fridge.
- Turn the dough out onto a lightly greased countertop and knead it gently a few times, to expel the excess carbon dioxide. Divide it into three equal pieces, and roll each piece into an 18-inch log. Braid the logs together, pinching them at both ends and tucking the pinched ends under.
- Place the braid on a parchment-lined baking sheet, and tuck fresh cranberries in all of the folds and crevices. Cover it again, and allow it to rise for another hour.
- Whisk the remaining egg yolk with 1 tbsp. water, and brush the braid with this glaze. Sprinkle with almonds. Bake the bread in a preheated 375°F oven for 30 to 35 minutes, or until it’s golden brown and shiny. Remove it from the oven and let it cool on the pan for 10 minutes, then transfer it to a wire rack to cool completely. Zopf is traditionally served at breakfast, toasted or not, and makes an outstanding French toast too!
