Cakes & Bread
Swiss Zopf Bread, Soft Buttery Braided Bread for Sunday Mornings
Prep
30 min
Cook
30 min
Servings
8
Level
Medium
Zopf is a traditional Swiss braided bread typically enjoyed for Sunday breakfast, with a soft, tender texture and a tempting buttery aroma. Its crust turns a glossy golden brown thanks to an egg yolk wash before baking, while the inside stays soft like brioche. This bread is delicious enjoyed plain, with jam, or with a little extra butter.
🧂 Ingredients
🍽️ Servings: 8
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 500 grams high-protein bread flour
- 7 grams instant yeast
- 2 tbsp granulated sugar
- 1.5 tsp salt
- 300 ml warm milk
- 60 grams unsalted butter, melted
- 1 egg
- 1 egg yolk, for brushing
- 1 tbsp milk, for brushing
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👩🍳 Instructions
- 1 Mix the flour, instant yeast, sugar, and salt in a large bowl, and stir well with a whisk.
- 2 Add the warm milk, melted butter, and egg to the flour mixture. Knead until the dough is evenly combined.
- 3 Knead the dough for 10-12 minutes until smooth and elastic, and no longer sticky to the touch. You can also use a stand mixer with a dough hook for 6-8 minutes.
- 4 Shape the dough into a ball, place it in a lightly oiled bowl, and cover with a damp cloth. Let it rest in a warm place for 60-90 minutes until doubled in size.
- 5 Punch down the dough and divide it into 3 equal portions. Roll each portion into a long strand about 40 cm (16 inches) long.
- 6 Braid the three strands together like braiding hair, tidy up both ends, and tuck them underneath neatly.
- 7 Place the braided loaf on a baking sheet lined with parchment paper. Cover again with a damp cloth and let rest for 40-50 minutes until it rises.
- 8 Preheat the oven to 190°C (375°F). Beat the egg yolk with the milk, then brush a thin, even layer over the surface of the bread.
- 9 Bake for 25-30 minutes until the surface turns a glossy golden brown and the inside is fully cooked.
- 10 Remove from the oven and let cool on a wire rack for 15-20 minutes before slicing and serving.
💡 Tips
• Make sure the warm milk isn't too hot (around 37°C/98°F) so the yeast doesn't die and the dough can rise fully.
• Don't braid the strands too tightly so the bread can still rise properly while baking.
• The egg yolk wash can be applied twice for an even shinier, more golden color.
• This bread is best enjoyed warm with a spread of butter, fruit jam, or honey.
📊 Nutrition Facts / serving
260
Calories (kcal)
7 g
Protein
8 g
Fat
40 g
Carbs
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