The Best Cranberry Swiss Zopf Bread Recipes
Cranberry Swiss Zopf Bread is a delightful twist on the traditional Swiss braided bread, made with a soft, tender dough enriched with sour cream and butter. Studded with juicy cranberries and topped with crunchy slivered almonds, this beautiful loaf is perfect for breakfast, brunch, or as a holiday treat. The golden-braided bread boasts a slightly tangy flavor from the cranberries, balanced by the richness of the dough. Whether toasted, used for French toast, or enjoyed fresh, this bread is a showstopper that’s as delicious as it is visually stunning.
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!