Mauritian Coconut Zopf

Ingredients

In this Mauritian adaptation of the Swiss Zopf, the traditional recipe is enhanced with the addition of coconut milk, which infuses the bread with a subtle tropical flavor. The use of coconut milk also adds moisture to the dough, resulting in a softer and more tender texture. Additionally, the braided shape of the Zopf remains true to the original recipe, showcasing the artistry and precision of Swiss baking techniques. We alse have the original recipe for Zopf, so you can check it out.

• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 7g (2 ¼ tsp) instant yeast 7g (2 ¼ tsp) instant yeast
• 50g (¼ cup) granulated sugar 50g (¼ cup) granulated sugar
• 1 tsp salt 1 tsp salt
• 100g (½ cup) unsalted butter, melted 100g (½ cup) unsalted butter, melted
• 250ml (1 cup) coconut milk 250ml (1 cup) coconut milk
• 2 large eggs, lightly beaten 2 large eggs, lightly beaten
• 1 egg yolk, for brushing the dough 1 egg yolk, for brushing the dough
• Shredded coconut, for garnish (optional) Shredded coconut, for garnish (optional)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 8g
• Carbohydrates (total, sugars): 46g, 8g
• Protein: 7g
• Fiber: 2g
• Salt: 0.6g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, instant yeast, sugar, and salt.
2. 2.
   Make a well in the center and pour in the melted butter, coconut milk, and beaten eggs.
3. 3.
   Mix the ingredients together until a dough forms.
4. 4.
   Transfer the dough to a lightly floured surface and knead for about 10 minutes, until the dough becomes smooth and elastic.
5. 5.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
6. 6.
   Once the dough has risen, punch it down to release any air bubbles.
7. 7.
   Divide the dough into three equal portions and roll each portion into a long rope.
8. 8.
   Braid the ropes together, tucking the ends under to seal.
9. 9.
   Transfer the braided dough to a baking sheet lined with parchment paper.
10. 10.
    Cover the dough with a clean kitchen towel and let it rise for another 30 minutes.
11. 11.
    Preheat the oven to 180°C (350°F).
12. 12.
    In a small bowl, whisk the egg yolk with a splash of water. Brush the top of the Zopf with the egg wash.
13. 13.
    Optional: Sprinkle shredded coconut over the top of the Zopf for added flavor and decoration.
14. 14.
    Bake the Zopf for 30-35 minutes, or until golden brown and cooked through.
15. 15.
    Remove from the oven and let it cool on a wire rack before slicing and serving.

Treat your ingredients with care...

• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
• Instant yeast — If using active dry yeast instead, activate it in warm water with a pinch of sugar before adding it to the dough.
• Shredded coconut (optional) — Toast the shredded coconut in a dry pan over medium heat until golden brown for enhanced flavor and texture.

Tips & Tricks

• For a richer coconut flavor, substitute some of the coconut milk with coconut cream.
• If you prefer a sweeter Zopf, increase the amount of sugar in the dough.
• To achieve a shiny crust, brush the Zopf with the egg wash twice during baking.
• Leftover Zopf can be sliced and toasted for a delicious breakfast or snack.
• Experiment with different shapes and braiding techniques to create unique variations of the Mauritian Coconut Zopf.

Serving advice

Serve the Mauritian Coconut Zopf warm or at room temperature. It is delicious on its own, but can also be enjoyed with butter, jam, or a spread of your choice. Pair it with a cup of Mauritian tea for a delightful afternoon treat.

Presentation advice

To showcase the beautiful braided shape of the Zopf, place it on a wooden cutting board or a decorative bread basket. Sprinkle some powdered sugar over the top or garnish with fresh tropical fruits for an extra touch of elegance.