Schoggi Russenzopf

A Russenzopf always looks impressive. Bring one out for Zvieri, the Swiss afternoon snack, and you’re sure to elicit a few ooohs and aaahs round the table.

Typically a Russenzopf in Switzerland is filled with nuts, and perhaps a grated apple or two. Sometimes you even see ones with savoury fillings that include bacon or cabbage.

For me, it’s chocolate all the way.

Akin to Babka (just like Zopf is akin to Challah), and not to be confused with Russischer Zupfkuchen, both filled breads are made in a similar way: spread the filling, roll up the dough, cut in half, then twist (the twisting part seems complicated, but is actually easy, especially with a chilled dough).

You can place them on a baking sheet, or give them a litte squeeze and set them in a loaf pan. Bake, and then finish with a brush of sugar syrup glaze to make them shine.

What it has to do with Russia, as the name suggests, seems unclear, though some bakeries have recently made headlines for changing the name.

The buttery dough is a sweetened version of my Zopf recipe, and I like adding both chocolate and cocoa to the filling to make it extra rich and smooth (it’s a great way to use up any leftover bits of chocolate you may have too. A brush with simple sugar syrup helps preserve moisture and also adds a wonderful shine.

This recipe makes two Russenzopfs. You can bake them in a loaf pan, or simply on the baking sheet.

For the dough:

500 g flour

20 g sugar

1 tsp salt

250 ml milk, room temperature

20 g fresh yeast

100 g butter, soft

For the filling:

150 g butter, soft

150 g icing sugar

100 g chocolate, chopped

40 g cocoa powder

pinch of salt

For the syrup:

40 g sugar

40 ml water

In a large bowl, whisk together the flour, sugar, and salt.

In another bowl, whisk together the milk, yeast and sugar.

Make a well in the flour and add the liquid ingredients. Stir this together until a dough starts to form, then add the butter and begin to knead it on the table. Knead for about 15-20 minutes, or until it is smooth and elastic. Alternatively, mix for about 10 minutes in a stand mixer with a dough hook. Cover and let rise for about an hour or until the dough has doubled in size.

Preheat your oven to 180° C / 350° F / gas mark 4.

Split the dough into two and roll each out into a large rectangle, about 30 x 40 cm. Spread the filling evenly between the two rectangles.

Roll up each dough from the long side and cut the rolls in half lengthwise. Make a cross with two halves, filling facing up. Twist both halves around each other, pressing together at the end. Place in a loaf pan, or on a baking sheet lined with parchment paper. Repeat with the other two halves. Let rise for 15 minutes.

Bake for about 25-30 minutes until golden brown. Towards the end of the baking time, boil water and sugar together for the syrup. Brush the breads immediately after baking.