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Zopf (butterzopf), Swiss braided bread loaves on a serving tray.
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5 from 19 votes

Zopf | Züpfe | Treccia | Braided Swiss Bread

Zopf is an easy-to-make, classic and traditional Swiss braided bread recipe with a soft and light texture. Serve this for Sunday breakfast with a cup of coffee or weekend brunches.
Zopf is also known as Swiss plaited Bread, Züpfe (in Bern), Butterzopf, Tresse (in French), and Treccia (in Italian). 
Prep Time10 minutes
Cook Time20 minutes
Resting Time1 hour
Total Time1 hour 30 minutes
Course: Breakfast, Dinner, Lunch, Side Dish
Cuisine: Austrian, bavarian, switzerland
Diet: Vegetarian
Servings: 3 Loaves
Calories: 779kcal
Author: Kushi

Equipment

  • Baking sheet or tray

Ingredients

  • 1 ½ cups Warm milk
  • 1 teaspoon Sugar
  • 1 packet Active dry yeast (2 ¼ tsp)
  • 1 Egg yolk
  • 1 ½ teaspoon Salt
  • 3 ¾ cups All purpose flour
  • 3 tablespoon Softened butter
  • 1 Egg white (for egg wash)

Instructions

Activate yeast

  • Add lukewarm milk, and sugar in a large mixing bowl. Sprinkle yeast.
    1 ½ cups Warm milk, 1 teaspoon Sugar, 1 packet Active dry yeast
  • Cover and leave it undisturbed for 10 minutes. Let the yeast activate.

Make the zopf dough

  • Add egg yolk, salt, all-purpose flour, 1 cup at a time, and butter to the activated yeast mixture and mix well using a hand or wooden spoon until the dough comes together.
    1 Egg yolk, 1 ½ teaspoon Salt, 3 ¾ cups All purpose flour, 3 tablespoon Softened butter
  • Now dust the working surface with some flour, transfer the dough, and knead it for atleast 6 to 8 minutes till you get a smooth and elastic dough.

Making braided loaves

  • If you make a large zopf, divide the dough into three equal portions. If you make three medium zopfs like in the picture, divide the dough into 9 portions.
  • Roll each piece into a long cylinder or rope. Braid three pieces together at a time and pinch the ends.

Let the dough rise

  • Place the braided dough on a lightly greased baking sheet or baking pan lined with parchment paper. 
  • Cover the braided dough with the warm cloth and let it rest in a warm place for about 1 hour or until it has doubled.

Bake the braided Swiss bread

  • Preheat the oven to 425 degrees F.
  • Add a pinch of salt to the egg white with tablespoon of water, mix well, and brush each braid with the egg white.
    1 Egg white
  • Bake it for about 20 to 25 minutes or until it's golden brown.
  • Let this cool for atleast 15 minutes before slicing. 

Notes

  • Zopf can be stored at room temperature for 3 to 4 days, in a refrigerator for up to one week, and in a freezer for three months. Just warm it before serving.

Nutrition

Calories: 779kcal | Carbohydrates: 128g | Protein: 23g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 106mg | Sodium: 1324mg | Potassium: 400mg | Fiber: 5g | Sugar: 8g | Vitamin A: 632IU | Vitamin C: 0.01mg | Calcium: 186mg | Iron: 7mg