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Zopf (Swiss Sunday Braided Bread)

The Quirky Foodster Team

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8
Servings

Ingredients

  • Bread flour — 500 g (4 cups)
  • Instant yeast — 2 1/4 tsp
  • Salt — 1 tsp
  • Sugar — 25 g (2 tbsp)
  • Warm milk — 1 1/4 cups (300 ml)
  • Butter, softened — 75 g (1/3 cup)
  • Egg — 1
  • Egg yolk, beaten with a little milk, for glazing — 1

Method

  1. Combine flour, yeast, salt and sugar in a bowl. Add warm milk, softened butter and egg, and mix into a soft dough.
  2. Knead for 10 minutes until smooth and elastic, then cover and prove for 1 hour until doubled.
  3. Divide the dough into strands (two or three) and braid tightly, tucking the ends underneath.
  4. Place on a lined baking sheet, cover, and let prove for a further 45 minutes.
  5. Brush generously with the egg yolk glaze, and bake at 200°C (400°F) for 30-35 minutes until deep golden and hollow-sounding when tapped.
  6. Cool on a wire rack before slicing.

Introduction: Zopf, meaning ‘braid’, is the centrepiece of the Swiss Sunday breakfast table, a soft, buttery, egg-enriched bread braided by hand and baked to a deep golden shine — a weekly ritual in many Swiss households.

Cultural Background: Zopf, meaning ‘braid’, is the centrepiece of the Swiss Sunday breakfast table, a soft, buttery, egg-enriched bread braided by hand and baked to a deep golden shine — a weekly ritual in many Swiss households.

Tips: Braid the strands snugly but not too tightly, as the dough will expand further while proving and baking. A second coat of egg glaze halfway through baking gives an extra glossy finish.

Variations: Add a handful of raisins to the dough for a sweeter version. Shape into individual rolls for a breakfast bread basket.

Storage: Store in a bread bag at room temperature for 2-3 days.

Reheating: Toast slices lightly or warm briefly in the oven to refresh.

FAQs:

Q: Why is Zopf associated with Sundays?

A: It has long been a weekly ritual in Swiss households, traditionally baked fresh for Sunday breakfast.

Q: Can Zopf be frozen?

A: Yes, wrap tightly and freeze for up to a month; thaw and refresh briefly in the oven before serving.

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