Zopf, a Swiss speciality

A typical Swiss speciality for Sundays


1 kg

white flour (= 1.2 lbs)

1 tbsp


30 g

fresh yeast (= 1 oz.)

1 ts


150 g

butter (= 0.33 lbs)

5.5 dl

milk (= 0.58 quart)




Sieve flour into a bowl and make a little hollow in the middle. Sprinkle salt over edge of the hollow.

Dissolve yeast with sugar in a little bit of lukewarm milk. Melt the butter and let cool.

Add milk, whisked egg and the yeast into the hollow and work everything to a solid dough. Kneed with your hands for 10-15 minutes until dough is really elastic and smooth. When you cut it with a knife you should see little bubbles.

Place the dough in the bowl, cover with a kitchen towel and let rise until doubled in a warm place.

Divide the dough into 3 equal parts, form those into strings and plait them into a "pigtail". Spread Zopf with a mixture of egg yolk and milk, and let it rise again on the baking sheet.

Preheat oven to 180 Celsius (= 355 Fahrenheit) and bake Zopf for 30-45 minutes. At the end you can bake the Zopf for a very short time under the grill to brown it really nicely.

Our special hint:
Zopf is delicious with a Sunday brunch and you can alsoo freeze it without problems.