Zopf is an easy-to-make, classic Swiss braided bread recipe with a soft and light texture. Serve this for Sunday breakfast with a cup of coffee or weekend brunches.
Love braided bread? Try the best and most loved Vienna bread, Jewish challah bread.
About Zopf bread
Zopf is a traditional Swiss, Austrian, and Bavarian braided or plaited bread that is visually appealing, quick, and easy to make. Even if you are a beginner, you can easily bake this bread. This is traditionally served in Switzerland for Sunday morning breakfast, brunch, and special occasions.
Zopf in German means braid or plait. This is made using flour, butter, yeast, milk, and egg.
Zopf is also known as Swiss Braided Bread, Züpfe (in Bern), Butterzopf, Tresse (in French), and Treccia (in Italian).
Ingredients
To make beautiful braided Zopf or Züpfe, you need essential ingredients from your kitchen like warm milk, active dry yeast, sugar, salt, egg, flour, and softened butter.
See the recipe card below for a full list of ingredients and measurements.
Step-by-step instructions
Activate yeast
- Add lukewarm milk and sugar to a large mixing bowl. Sprinkle 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.
- 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.
- Bake it for about 20 to 25 minutes or until it's golden brown.
- Let this cool for atleast 15 minutes before slicing.
Tips
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.
Recipe FAQs
All three breads may have similar ingredients and a braided appearance, but there is a lot of difference in their flavor and origin. Zopf is a famous Swiss bread, challah is from Jewish tradition, and brioche is a buttery French bread.
Zopf can be served with butter, jam, Nutella, or even with cheese for breakfast, or dip a thick slice of zopf into creamy soup for brunch, lunch, or dinner. Like any other bread, this tastes the best on the same day it's baked.
More Homemade Bread Recipes
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Recipe card
Zopf | Züpfe | Treccia | Braided Swiss Bread
Equipment
- Bowl
- 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
This zopf bread recipe was first published in July 2017. Updated with calorie information and more details.
Elizabeth
I love making yeast breads and this braided version turns out looking so beautiful. Perfect for serving alongside dinner.
rebecca
this bread is so tasty and gorgeous! thanks for sharing
Sharon
This recipe was so well written that even beginning bakers will have the perfect load of Zopf after making it!
Neha
Oh what a cool bread! Thanks for posting it!