Tresse au Beurre – Swiss Butterzopf
Two weeks ago I came back from a great holiday in France with two fabulous “souvenirs”:
- The realization that I just don’t have the time to work as much as I did the last few months.
- This recipe for beautiful breakfast bread.
It is amazing how easily you can become so busy with “have to” that you too loose sight of “want to”. A few busy days turn into busy weeks and suddenly the habit has established itself and you are just busy, busy, busy….busy.
But going on holiday broke that habit. Now that I am back, I suddenly feel I can take the time again to read, to cook or to do-nothing-in-particular. And I can tell you it feels so much better than doing only the things I feel I “have to”.
So, for no reason/occasion/purpose whatsoever, I made this bread this weekend.
But let me take a step back to tell you how I came about this recipe: during our holiday we spent a night in Burgundy. What I remember most about our little b&b, Les Clos d’Orret was the joint breakfast – the tasty local produce, the fun conversation and the beautiful breads. I emailed our hostess after our return and she was gracious enough to share her recipe with me. What I thought was a brioche, without the sugar, turns out to be a “Tresse au Beurre”- a bread recipe she brought with her from Switzerland where it is traditionally eaten on Sunday morning
What an easy loaf to make: some mixing, kneading and resting and you end up with pretty bread that has chewy crust and a silky, tender crumb. Lovely topped with some jam or cream cheese and fresh fruit.
I thought it was best the day I baked it but still enjoyed it on the second. I am sure it would make a great toast as well (But I had gobbled it all up before thinking about trying – guess I will need to make another loaf soon).
1 tsp sugar
20g fresh yeast (or 10g instant dried yeast)*
500g all-purpose flour
50g butter, very soft at room temperature or melted
1 tsp salt
a little egg yolk
- Slightly warm the milk.
- Add the sugar and yeast and allow to stand 5 min.
- Add the flour, soft butter and salt. Knead by hand for about 5 min into a soft, pliable dough.
- Place the dough in a bowl, cover and allow to rest in a warm place until it has doubled in size (I let it rise about 1 hour)
- Form the dough into the desired shape.
I decided to make three tresses and braid them. I placed the bread in a loaf tin.
I only searched on-line afterwards and got the impression that it is more traditional to make two tresses. You lay them to form a cross and then twist them together before placing the dough on a baking tray.
- Allow the bread to rise again. The instruction was “until it is big enough”, which I decided was after 45 min.
- Preheat oven to 220C.
- Brush or spray the bread with some egg yolk.
- Bake about 30 min or until it is golden and done. (Test by tapping the bottom with your knuckle to check the bread sounds hollow.)
- Transfer to a wire rack to allow to cool.
Tips & Variations
* Although you can make this bread using dried yeast it will taste better using fresh
- Cream cheese and fresh fruit
Thank you for sharing this. Love tge photos!
Thank you for your lovely compliment! I am so happy you dropped by as it made me look up your blog. Just popped over and really enjoyed your posts!
Thanks a million xxxxx
I’m glad that you got a chance to relax and what a lovely little place to discover. It was so nice that the owner was kind enough to share her recipe with you and now you with us. 🙂
It really was good to get away: I guess sometimes you need to break all these daily routines to rediscover what matters.
This bread is just beautiful. It’s always nice to get away and I loved your pictures.
I love to travel, but as it has been a while it took me by surpise how going away brought me so much closer to home
I love the soft and smooth crumb of this Zopf. Well done, Afra.
Thank you for the compliment. I was amazed that such a simple recipe could deliver such a great result!
I love it with raisins (Rosinen).
What a good idea – it makes so much sense – I will try that next time!
A wonderful appetizing inviting looking bread!
I need to make this bread this week! It looks superb Yummy! X
Aww, you are such a darling! It really is such a lovely light and delicate bread x
Beautifully braided bread! Love the colour and texture! It is a nice idea to get the recipe from the source. Should try that next time I taste something delicious!
There is hardly a bigger compliment for a cook than someone asking for the recipe 🙂
I have never used fresh yeast for baking coz i don’t even know where to find it. I shall go on a wild goose search because I really want to try it as you recommend. Have a lovely week!