Hearty Filled Bread with Ham and Cheese: Swabian Yeast Braid
A wonderfully fluffy yeast braid filled with savory ham and cheese – perfect for coffee gatherings, wine evenings, or as a hearty snack any time of day. Some recipes you stumble upon – and they instantly become forever favorites.
That’s exactly what happened to me with this Swabian Zopf!
Whether for a quick coffee, a glass of wine with friends, or simply a hearty snack – this braid is always a hit. It’s incredibly moist, looks stunning, and tastes absolutely divine.
But what exactly is a yeast braid?
The classic yeast braid (called Striezel in Bavaria and Austria) is a sweet, beautifully braided pastry made from rich yeast dough, often enhanced with eggs and butter. In contrast, the Swiss Zopf is neutral in flavor, not sweet.
Traditionally, the braid is brushed with milk before baking and sometimes sprinkled with sliced almonds or pearl sugar. The Swabian Zopf is a hearty twist on this classic: Not only braided but also generously filled with a creamy ham and cheese mixture.
Originating from southern Germany, it was traditionally a festive bread and today remains a beloved savory companion for beer, wine, or festive gatherings.
What makes it so special?
The perfect balance between fluffy yeast dough and rich, savory filling – simply irresistible when served warm!
Preparation time: 60 minutes
Baking time: approx. 45 minutes
INGREDIENTS
For the dough:
- 650 g wheat flour
- 280 ml lukewarm water
- 3 tbsp rum
- ½ tsp salt
- 50 g honey
- 30 g yeast
- 1 egg
- 50 g melted butter
- egg or water for brushing
For the filling:
- 300 g ham
- 250 g grated cheese
- 2 cups sour cream
- 1 egg (for brushing)
PREPARATION
- Mix honey, salt, yeast, and rum into the lukewarm water using a spoon. Add the egg.
- Stir in the flour and knead well, then incorporate the melted butter.
- Let the dough rise in the oven at 40–45 °C (104–113 °F) for about 20 minutes (use a wooden spoon to keep the oven door slightly open for air circulation).
- Knead the dough again and let it rest for another 10 minutes.
- For the filling, mix the ham, grated cheese, and sour cream well.
- Lightly flour your work surface, briefly knead the dough, and divide it into two pieces.
- Roll each piece out into a rectangle (approx. 30 × 40 cm), spread the filling evenly over each.
- Roll up the dough, slice each roll lengthwise, and twist the two halves together.
- Brush with beaten egg and let rise for another 10 minutes.
- Bake in a preheated oven at 170 °C (338 °F) for about 45 minutes until golden brown.
