Vegan Zopf
I grew up eating homemade Zopf all the time. It’s basically a Swiss staple, it’s that commonly eaten…a brioche style bread usually topped with butter and jam, or whichever spreads you love.
Light, fluffy, just everything you want in a bread.
I’m not very confident making yeasted breads, so the fact this turned out so well pretty much guarantees this a fool proof recipe. Just a little rustic, but hey, it’s what’s on the inside that counts!
And very enthusiastically approved by Mum and Dad too!
Ingredients:
1 pack (7g) dry yeast
1 tsp sugar
300ml soy milk
1 1/2 tsp salt
150g wholemeal spelt flour
350g plain flour, or white spelt flour
50g extra virgin olive oil, or soft vegan butter
Aquafaba, to brush
Method:
Gently warm your milk so it’s lukewarm, but not hot or it will kill the yeast.
Combine milk in a bowl with yeast and sugar, and leave for 5 minutes. It should become frothy!
Sift together flour and salt, then pour in milk mix and olive oil (or butter). Knead for 10 minutes into a smooth and soft dough, I highly recommend using an electric mixer for this!
Form into a ball in your bowl, cover with a damp tea towel and leave to rise for 4 hours in a warm place.
Once risen, preheat oven to 200°C and line a tray with baking paper.
Divide dough into 3 equal pieces and roll into logs to braid together into your zopf. Place on baking tray and leave to rise for another 30 minutes.
Before baking, brush with aquafaba then bake for 25-30 minutes until golden. Allow to cool before slicing.
Notes:
Zopf is best eaten fresh within 1-2 days!
Instead of aquafaba, you could also brush it with plant milk mixed with a little maple syrup, or vegan egg replacer.
This recipe was inspired by Mrs Flury’s Zopf recipe!
