 | |
| Alternative names | Züpfe |
|---|---|
| Course | breakfast |
| Place of origin | Switzerland, Austria, Germany |
| Main ingredients | Flour, milk, eggs, butter, yeast |
| Variations | Hefekranz or Hefezopf |
Zopf (German pronunciation: [tsɔpf] ⓘ ), Butterzopf ( [ˈbʊtɐˌtsɔpf] ) or Züpfe ( [ˈtsʏpfə] ) (tresse [tʁɛs] ⓘ in French and treccia [ˈtrettʃa] in Italian) is a type of Swiss, Austrian, and German bread made from white flour, milk, eggs, butter and yeast. [1] The zopf is typically brushed with egg yolk, egg wash, or milk before baking, lending it its golden crust. It is baked in the form of a plait and traditionally eaten on Sunday mornings. The name in all three languages is derived from the shape of the bread, meaning "braid" or "pigtail".
Unlike other braid-shaped breads such as challah or Hefekranz, Swiss Zopf is unsweetened.
