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Zopf

Name: Zopf
Total time: 180 min
Yield: Serves 6
Cuisine: Switzerland
Ingredients: 500g Bread flour; 250ml Milk; 80g Butter; 2 (1 for egg wash) Egg; 1 tbsp Sugar; 1 1/2 tsp Salt; 2 tsp Dry yeast

Bread

⏱ 180 min

👥 Serves 6

Difficulty ⭐⭐

A rich, buttery bread braided by hand and baked golden — essential at Swiss Sunday breakfast.

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📖 The Story Behind This Dish

'Zopf' means 'braid' in German, describing exactly how the dough is shaped before baking. It's a fixture of Sunday breakfast tables across Switzerland, prized for its rich flavor from generous amounts of butter and egg.

🌆 Where it's eaten: Sunday mornings often begin with fresh Zopf spread with butter and jam, in households across the country.

🥕 Ingredients (serves 6)

Bread flour 500g
Milk 250ml
Butter 80g
Egg 2 (1 for egg wash)
Sugar 1 tbsp
Salt 1 1/2 tsp
Dry yeast 2 tsp

👩‍🍳 Instructions

Dissolve the yeast and sugar in warm milk and let sit for 5 minutes until foamy.
In a bowl, combine flour and salt, then add the melted butter, 1 egg, and the milk mixture, and knead.
Knead for about 10 minutes until smooth, then shape into a ball and let rise for about 1 hour, until doubled.
Divide the dough in half and roll each half into a long rope, then braid.
Place on a baking sheet and let proof for another 30 minutes.
Brush with beaten egg and bake at 350°F (180°C) for 30–35 minutes.

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