Swiss butterzopf
A Swiss braided yeast loaf enriched with milk and butter and brushed with egg yolk.
Zopf / Züpfe
Butterzopf · Züpfe · Swiss plaited loaf
Zopf, also called Züpfe, is an enriched Swiss yeast loaf with butter and milk, shaped as a two-strand braid and brushed with egg before baking.
A Sunday loaf
Zopf is a braided, butter-enriched yeast loaf eaten in Switzerland, most often as a Sunday breakfast bread. It is richer than an everyday loaf because of the butter and milk, and the braid gives it its name.
Sources for this section
Bern attribution
The CSS article attributes the Bern tradition to Max Währen and dates it to 1430, quoting that attribution. The sources give it as a claim, not as a documented record, so this page reports it as the page's account.
Sources for this section
Handling the dough
The dough is slapped and kneaded until a cut shows small air bubbles, which signals a well-developed, elastic structure. The braid is made from two strands laid crosswise, and the shaped loaf is chilled briefly before the oven.
Sources for this section
Ingredients
Yield 1 loaf · Scaling: source batch only
Method
- Mix the flour and salt and make a well in the middle. Add the butter in small pieces.
- Dissolve the yeast in the milk, pour it into the well and combine into a dough.
- Knead and slap the dough until smooth and elastic; a cut should show small air bubbles.
- Cover with a damp cloth and let rise at room temperature until doubled.
- Divide the dough in half. Roll two strands of equal length, slightly thicker in the middle, lay them crosswise and braid them into a loaf.
- Place on a baking-paper-lined tray, let rise 10 more minutes, then chill for 15 minutes.
- Preheat the oven to 200 C top and bottom heat (about 180 C fan). Brush with the beaten egg.
- Bake on the lower rack for 50 to 60 minutes.
- The dough can be made the evening before and refrigerated, covered. Shape the loaf in the morning so it rises well in the oven.
Conditions
Yield1 loaf
Temperature180–200°C
Places
Switzerland
Traditional use · Country evidenceThe CSS page attributes a Bern origin to Max Währen and a tradition maintained since 1430. That attribution is the page's own and is not independently verified here.
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Sources
SwissmilkMethod
ButterzopfIngredient list, braiding, egg wash, 200 C top and bottom heat, 50 to 60 minutes.
Cited in: A Sunday loaf; Handling the dough
CSS; Lara Hüsler, quoting Max WährenHistory
A Sunday treat: the traditional plaited loafBern origin attributed to Max Währen; tradition kept since 1430; contemporary Sunday breakfast use.
Cited in: A Sunday loaf; Bern attribution