Butterzopf - Swiss Bread

Butterzopf or Zopf is easier to make than you think! Sometimes called Swiss Sunday Bread, with a soft texture, so delicious! Perfect for breakfast or brunch, everyone will ask you to bake this again and again!

On my last trip to Switzerland, my friend Wayra baked this for us, using her family recipe. I've included traditional European measurements, and also American friendly measurements so everyone can easily make it.

What is Butterzopf?

Butterzopf (Zopf) is a traditional Swiss bread that's braided like a plait, and typically eaten on Sunday mornings. It's not a sweet bread like a Challah, even though it kind of looks like it. This is the famous Swiss Braided Bread that's also enjoyed in Austria and Germany. Made with flour, milk, butter and yeast and an egg wash.

Why You'll Love This Recipe

• Easy - simple ingredients that are easy to make - even the braiding isn't complicated
• So Many Ways to Enjoy - not only eaten for breakfast or brunch, but alongside soup, sandwiches and more
• Family- a traditional bread from Switzerland to be enjoyed with your family and friends - centuries old traditions

Ingredients You'll Need

• Flour - use all purpose flour, or find special Zopf flour which includes 10% Spelt Flour in the mixture
• Sugar and Salt - sugar to activate yeast, salt for balance
• Yeast - typically use fresh yeast, but dry yeast instructions included
• Milk - lukewarm (not hot or it will kill the yeast)
• Butter - softened
• Egg Wash - egg yolk with splash of milk

Butterzopf Instructions

Making Dough

1. Prepare - in a mixing bowl, combine flour, salt, sugar and fresh yeast.
2. Heat Milk -heat to lukewarm (about 100°F/38°C). Pour half the milk over the fresh yeast and allow to activate.
3. Soften Butter - if butter is cold and unsoftened - put into the remaining lukewarm milk to soften (don't allow butter to melt, only to soften in the milk).
4. Combine - pour the remaining milk, softened butter into the bowl.
5. Mix - using a stand mixer and dough hook, mix for 4 or 5 minutes on low speed until dough ball is soft and smooth.
6. Proof - cover with towel and place in a sunny location until it doubles in size (about 1 ½ hours).

Braiding ButterZopf

1. Cut the dough in half, into equal pieces.
2. Roll dough into long strands - with the middle point slightly thicker. Thickness of strands determines length of Zopf (from 60cm/24"- 70cm/28")
3. Braid dough. Start by laying them into a cross (with the thickest part in the middle.
4. Cross over the strands from left to right (and the other way).
5. Cross strands from top to bottom (and bottom to top). Keep them crossed on the same side, ie. top right crossing down to bottom right.
6. Repeat process until strands are all braided. Tuck in the final pieces to complete braid.
7. Cover with towel and let it rise again for about 30 minutes.

Baking Zopf

1. Preheat - oven to 400°F/ 200°C.
2. Egg Wash - whisk 1 egg yolk with 1 tablespoon of milk. Brush the braid with egg wash.
3. Bake - place Butterzopf on a baking paper lined baking sheet. Position on a lower rack in the fan forced oven and bake for about 30 minutes until golden brown.
4. Cool - on a wire rack for about 30 minutes. Pro Tip: For a softer crust, cover with a damp towel while cooling.

Different Braiding Methods

Braiding Zopf can be done in different ways, as some people have their preferred method of braiding bread. The above method is how our Swiss friends have been plaiting their bread for generations. Here are some braiding variations you can try.

• traditional hair braiding method - cut pieces of dough into 3 strands, and plait together like you would braid your hair
• simple braid method - divide it into two equal parts. Roll each part into a long rope, about 2 feet in length. Lay the two ropes side by side and pinch the top ends together. To braid, cross the right rope over the left, repeating this motion until you reach the end. Pinch the ends to seal.

How to Serve Butterzopf

• Perfect for Sunday Brunch - as it is Sunday bread! Just slice, spread with butter and jam, enjoy alongside your meal.
• Nutella - need I say more? Didn't think so.
• Soup - slice and serve with your favorite soup
• Sandwiches - make your favorite sandwich with Zopf
• Evening Snack - with a slice of your favorite Swiss Cheese - Gruyere, Appenzeller or Emmental Cheese.

Recipe Tips and FAQs

• Prepare in Advance - make the dough the night before, cover with cling wrap and place in the fridge. In the morning, bring to room temperature, and bake to enjoy for breakfast or brunch
• Add Spelt Flour - if using all purpose flour, add a bit of spelt flour for a more authentic Swiss taste
• Knock On It - to check that your Zopf is ready, flip it over upside down and knock on the base - if should make a deep, hollow sound
• Double It - make twice as much, freeze one loaf to enjoy later! If baking 2 loafs at the same time, you'll need to adjust your baking time, it took us 40 minutes to bake 2 at the same time

Butterzopf Variations

• Nuts and Fruits - add silvered almonds, raisins or dried cranberries into your dough
• Toppings - sprinkle with poppy seeds or sesame seeds for a different look
• Chocolate - mix in white chocolate through the Zopf for a sweet treat
• Savory - mix in bacon or onions in the dough for a savory treat

Can I Use Instant Yeast?

Yes. Fresh yeast is commonly used in Europe, however in American dried yeasts are more common. Instant Yeast can be easily substituted and mixed into the dough. I always activate the yeast, even Instant Yeast. This ensures the yeast is alive, and your baking isn't wasted. It barely adds anytime, and you are guaranteed the bread will rise. Below are the recommended ratios;

• Fresh Yeast - 15 grams
• Instant Yeast - 1¾ teaspoons
• Dry Active Yeast - 2⅝ teaspoons

How Long Does Zopf Last?

Butterzopf will last 2-3 days if kept in an airtight container, at room temp. It's tastiest when eaten on the same day it's baked. If Zopf is drying out after a few days, toast in toaster and slather with butter! Here are more storage instructions;

• Fridge - keep in a plastic bag and keep refrigerated, will last up to 1 week
• Freezer - place in an airtight container or ziploc bag and freeze up to 3 months. To defrost, remove from bag, cover with kitchen towel and defrost on kitchen counter the night before, so it's ready to enjoy in the morning.
• Reheating - place defrosted Butterzopf into a warm oven for 5 minutes to warm through before serving

Swiss Recipes You'll Love

• Swiss Cheese Fondue - made from scratch!
• Älplermagronen - Swiss Mac and Cheese
• Grilled Raclette Cheese Dinner
• Gluhwein - a classic Swiss-German winter warmer
• Swiss Rösti

Everyone will love this classic Swiss Zopf Bread. While braided breads are often made for Easter, this bread is enjoyed everyday in Switzerland (although popular at Easter too). What makes Zopf taste so good? It's more than a tradition, it's made with love. Bon Appetit! Приятного аппетита!

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