Swiss Braided Milk Bread

Step 1

Pour 0.5 cup whole milk warmed to 110°F into the bowl of a stand mixer. Sprinkle 2.5 teaspoons of instant yeast over the milk and let it sit for 1 minute until foamy — you're activating the yeast so you'll see bubbles forming on the surface.

Step 2

Add 2 tablespoons of granulated sugar and 4 tablespoons of softened unsalted butter to the yeast mixture. Mix on low speed for 30 seconds until roughly combined.

Step 3

Crack 2 large eggs into the mixer bowl and add 1 teaspoon of fine sea salt. Continue mixing on low speed for 1 minute until the eggs are fully incorporated and the mixture looks slightly curdled — this is normal.

Step 4

Switch to the dough hook attachment. Add 3.25 cups of all-purpose flour all at once and mix on low speed for 8-10 minutes. The dough should come together into a shaggy mass, then gradually become smooth and slightly sticky. Stop and add a pinch more flour only if the dough sticks aggressively to the bowl sides — you want it soft and a bit tacky.

Step 5

Increase the mixer speed to medium and knead for 5 more minutes. The dough should now be smooth, elastic, and pull away from the bowl sides. It should feel silky and spring back when you poke it — this indicates proper gluten development.

Step 6

Transfer the dough to a lightly oiled large bowl. Cover it with a damp kitchen towel or plastic wrap and let it rise in a warm, draft-free spot for 1.5 to 2 hours until doubled in volume. To test if it's ready, gently poke the dough with your finger — the indent should spring back slowly but not fully.

Step 7

Turn the dough out onto a lightly floured work surface. Gently press it to deflate excess gas, but do not knead it aggressively — you want to preserve the air bubbles for a tender crumb.

Step 8

Divide the dough into 4 equal pieces by cutting it into quarters. Roll each piece on the counter under your palms into a rope about 10 inches long and 0.75 inches thick — the thickness should be uniform so all strands bake at the same rate.

Step 9

Take two ropes and lay them parallel on a parchment-lined baking sheet. Take the third rope and weave it over and under the two base ropes — this creates a classic three-strand braid. Tuck the fourth rope under the braid horizontally, then weave it back over and under. This creates a four-strand braided loaf characteristic of Zopf. Pinch all ends gently to seal them.

Step 10

Cover the braided loaf loosely with a damp towel and let it rise at room temperature for 50-60 minutes. The dough should increase by about 50% — poke gently; if it springs back very slowly, it's ready.

Step 11

Preheat your oven to 375°F about 15 minutes before the loaf is done rising. Position the oven rack to the middle position.

Step 12

In a small bowl, crack 1 large egg and whisk it with 1 teaspoon of water until fully combined. This egg wash will give the Zopf a glossy, golden crust.

Step 13

Gently brush the entire braided loaf with the egg wash using a soft pastry brush — be careful not to deflate it. Sprinkle 2 tablespoons of sesame seeds or pearl sugar evenly over the top. The seeds will toast and add a nutty flavor and pleasant crunch.

Step 14

Place the baking sheet in the preheated 375°F oven and bake for 25-30 minutes. The loaf is done when the crust is deep golden brown and sounds hollow when you tap the bottom — use an instant-read thermometer to check the center reaches 200-205°F.

Step 15

Transfer the Zopf to a wire rack and let it cool for at least 15-20 minutes before slicing. The crust will firm up and the interior will set as it cools — slicing too early will result in a gummy texture.