In a small bowl add sugar, 100 ml of milk and the yeast. Mix and set aside in a warm spot until the mixture starts to bubble, about 10 or so minutes. You can skip this part and move straight onto step 2, but this is where I believe the flavour starts to develop.
In a separate large mixing bowl mix all of your flour and salt followed by the activated yeast mixture. You can add the rest of the milk (200 ml) here too. Start to mix with a spatular or in your kitchen machine with the dough hook.
Now it is time to add your butter. If not using a machine, take it out of the bowl now and start kneading, the dough will be very sticky, and you will question my methods, but keep on kneading. The texture will soon become silky smooth.
Keep on kneading. The secret to beautiful airy bread is not to skimp on the kneading. I know it is annoying, but trust me, the longer you knead, the better the texture. Start with 10 minutes before cutting down the middle to see how many bubbles have formed. I usually knead by hand for 15 minutes in total.
This is where I should tell you to let your dough rise in a clean, lightly oiled bowl, but honestly, I never do it. I just pop the ball of dough back in the bowl I mixed it in and drape over a damp tea towel. Let the dough sit in a warm place, by a window, a radiator or even in a cold oven with just the light turned on works well, for about 2 hours until doubled in size.
It's time to create your Zopf. Divide your dough into two equal portions and roll each into two 50cm long strands.
- Lay one strand horizontally and one strand vertically like a + sign. - Taking the bottom strand, lift the left end over the top strand to the right. Take the right end of that same strand and bring it over to the left- Now take the other strand and cross its ends over in the same way. Alternating until you reach the end. - Pinch the ends together and tuck underneath. Place the braided loaf on a baking-paper-lined tray and lightly glaze using the egg wash (1 egg and a few drops of water) and then pop them into a cold oven and turn the oven on to 200 C (fan-forced) and set your timer for approx 35 minutes.
As the rich butter smell wafts through your home, you will know the Zopf is ready. But to be sure, at the 35-minute mark check the colouring, mine usually needs 5 minutes longer. The bread should sound hollow when tapped on the bottom. Do your best to wait at least 30 minutes for the bread to cool before cutting into it.
