Zopf (Swiss Sunday Braided Bread)
In short: A soft, golden braided loaf enriched with butter and milk, brushed with egg yolk and baked for the Swiss Sunday breakfast table. It takes about 1 h 20 min in total and makes 10 servings.
- Prep
- 40 min
- Cook
- 40 min
- Resting
- 1 h 45 min
- Total
- 1 h 20 min
- Servings
- 10
- Difficulty
- Medium
- Calories
- 265 kcal
Zopf is the braided milk bread that Swiss families bake or buy for Sunday breakfast. The dough is enriched with butter and milk, shaped into a three-strand braid and glazed with egg yolk for a deep golden crust. The crumb is soft and faintly sweet, good with butter, jam, honey or cheese. Leftover slices toast well and make excellent French toast.
Instructions
- Mix the flour, salt, sugar and yeast in a large bowl. Add the milk and butter and stir until a rough dough forms.
- Knead for about 10 minutes, until smooth, elastic and only slightly tacky. Cover and let rise in a warm place for 1 hour, until doubled.
- Divide the dough into three equal pieces. Roll each into a rope about 45 cm (18 in) long, slightly thinner at the ends.
- Lay the ropes side by side and pinch them together at the top. Braid them loosely, pinch the ends together and tuck both ends under the loaf.
- Place the braid on a lined baking sheet, cover and let it rise for 40 to 45 minutes, until puffy. Heat the oven to 200°C (400°F).
- Beat the egg yolk with the milk and brush it all over the loaf. Bake for 10 minutes, then lower the oven to 180°C (350°F) and bake for 25 to 30 minutes more, until deep golden and 93°C (200°F) inside.
- Cool completely on a rack before slicing.
Tips
- For a glossy, deep-colored crust, brush the loaf with egg glaze twice: once right after shaping and again just before it goes into the oven.
- If the crust darkens too fast, cover the loaf loosely with foil after 25 minutes. A baked loaf sounds hollow when tapped on the base.
Questions and answers
What is Zopf traditionally eaten with?
Butter and jam on Sunday morning, or with honey or cheese. Stale slices are good toasted or turned into French toast.
Can I freeze Zopf?
Yes. Cool it completely, wrap it well and freeze for up to 2 months. Thaw at room temperature and refresh in a 180°C (350°F) oven for 8 minutes.
What does Zopf mean?
Zopf is German for braid or plait, named after the shape of the loaf. In Switzerland it is also called Butterzopf or Sonntagszopf, the Sunday braid.
How long does it take to make Zopf (Swiss Sunday Braided Bread)?
About 1 h 20 min in total: 40 min of preparation and 40 min of cooking.
How many calories are in Zopf (Swiss Sunday Braided Bread)?
About 265 kcal per serving, with 6 g of protein, 40 g of carbohydrates and 9 g of fat. These values are estimates.
Nutrition per serving
| Calories | 265 kcal |
|---|---|
| Protein | 6 g |
| Carbohydrates | 40 g |
| Fat | 9 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Sodium | 380 mg |
Estimated values, calculated from the ingredients.
