Where it comes from
Zopf is the braided Sunday bread of German-speaking Switzerland, an enriched butter-and-milk loaf plaited and glazed golden. Customarily baked for Sunday breakfast, its name simply means 'braid'.
On the plate
The lacquered crust gives a gentle chew before yielding to a soft, buttery, faintly sweet crumb that pulls apart in tender strands. Warm with butter and jam it tastes like a calm Sunday morning made edible.
How it works
The butter and egg enrich the dough for a tender crumb, while an egg-yolk wash caramelizes in the oven to give the braid its signature deep shine and color.
Variations
All-milk versions, additions of raisins, wholemeal flour blends, regional New Year Neujahrszopf, shapes braided from three to six strands
On the Palate
Ingredients
Serves 8How it's made
8 steps · Show ↓30 min active · 120 min waiting
How it's made
8 steps · Show ↓- 15 min
Warm the milk and dissolve the yeast in it with a little sugar.
- 28 min
Mix flour and salt, then work in the yeast milk, soft butter and an egg.
- 310 min
Knead into a smooth, elastic dough that pulls cleanly from the bowl.
- 460 min
Cover and let it rise in a warm place until doubled in size.
- 510 min
Divide the dough into strands and roll each into a long even rope.
- 68 min
Plait the ropes into a tight braid, tucking the ends underneath.
- 74 min
Brush all over with beaten egg yolk for a deep glossy crust.
- 835 min
Bake at 190°C for about 35 minutes until richly golden and hollow-sounding.
