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Swiss Braided bread in a Tray
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Zopf / Züpfe | Swiss Braided bread

Zopf or Züpfe is a swiss braided bread that is generally eaten on a sunday morning. The bread has a great texture and it is lot of fun shaping the braid.
Prep Time2 hrs 15 mins
Cook Time30 mins
Total Time2 hrs 45 mins
Course: Baking, Bread, Breakfast, Snacks
Cuisine: European
Diet: Low Salt
Servings: 1 large braid
Calories: 2662kcal


  • bowl
  • Oven
  • Tray
  • Spatula4


  • 4 cups Bread flour Can be substituted with All purpose flour
  • 1 tablespoon Active dry yeast
  • 1 cup Lukewarm Milk I used 2 % milk
  • 2 teaspoon Salt
  • 6 tablespoon Butter Softened
  • 1 teaspoon Honey
  • 1 large Egg
  • to brush Cream


To make the Dough -

  • In a bowl, combine the ¼ cup of lukewarm milk, yeast and honey. Mix it well and let it stand until the yeast proofs, about 10 minutes. If the yeast mixture does not bubble up after 10 minutes, discard the mixture and start with a new batch of yeast.
  • In a large bowl or in the bowl of a stand mixer, combine the flour and salt. Add the yeast mixture, softened butter, egg and the rest of the lukewarm milk and knead to form a soft dough. The dough will be very soft, but not sticky. Knead for about 7 to 8 minutes.
  • Place the dough in a greased bowl and cover with a kitchen cloth. Let it rise for about an hour to hour an a half, until it doubles in volume.

To shape -

  • Once the dough had risen, punch the dough down gently and then divide it into two.
  • Working with one piece at a time, flatten the piece and roll into a thin rectangle. about 20 inches wide. Do the same with the other half as well.
  • Then tightly roll the rectangle into thin long rope. The longer the rope, the easier it is to braid. Keep the rope at least 20 inches long. Repeat the same with the other half.
  • Place the 2 ropes on top of each other, meeting in the middle, like a X.
  • Bring the right top corner over the other half and bring it down.
  • Now bring the bottom left and fold it upwards, Refer to the picture and this video to shape the zopf.
  • Place the shaped bread on a parchment lined baking sheet and let it rise for about 30 minutes or until the dough is puffy.

To bake -

  • When the bread is rising for the second time, preheat the oven to 400 F.
  • Once the shaped dough has puffed up, brush it with cream liberally and them place it in the oven.
  • Let it bake for 20-30 minutes or until the bread is golden brown on top. Keep an eye from 20 minutes, so the bread does not brown too quickly.
  • Remove it from oven and then cool it entirely before you slice it.
  • Serve the Zopf / Züpfe with butter and jam.


Calories: 2662kcal | Carbohydrates: 382g | Protein: 76g | Fat: 89g | Saturated Fat: 51g | Trans Fat: 3g | Cholesterol: 391mg | Sodium: 5439mg | Potassium: 954mg | Fiber: 13g | Sugar: 20g | Vitamin A: 2774IU | Vitamin C: 1mg | Calcium: 403mg | Iron: 6mg