🍞 Zopf
Zopf is a Swiss braided loaf made from white flour, milk, butter, egg and yeast. The dough is plaited into a long braid and brushed with egg before baking, giving a glossy golden crust and a soft, slightly rich crumb. It is traditionally eaten on Sunday mornings, sliced and served with jam or alongside a breakfast spread.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 500 g white flour
- 300 ml milk, lukewarm
- 60 g butter, soft
- 10 g salt
- 1 tsp sugar
- 20 g fresh yeast (or 7 g dried)
- 1 egg, beaten, for glazing
Method
- Dissolve the yeast in the lukewarm milk with the sugar.
- Mix the flour and salt, add the milk and butter and knead for 10 minutes into a smooth dough.
- Cover and let rise for about 1 hour, until doubled.
- Divide into two strands, braid them and place on a lined tray; let rise 30 minutes.
- Brush with beaten egg and bake at 200 °C for 35–40 minutes until deep golden.
How to make it lighter
- One 80 g slice is a sensible portion; weigh it once to calibrate your eye.
- Top with fresh fruit instead of a thick layer of butter and jam (1 tbsp butter ≈ 100 kcal).
- Pair a slice with a protein-rich breakfast item to stay full longer.
History
Zopf is closely associated with Swiss and southern German Sunday baking, and the braided shape has a long tradition in Alpine bread culture. Today it is sold in almost every Swiss bakery, especially at weekends.
Count it in one photo
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →