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Loading...Swiss Braided Butter Bread, known at home as Zopf, is a soft enriched yeasted loaf with a tender crumb, buttery flavor, and signature golden two-strand braid. Traditionally pulled warm from the oven on Sunday mornings, it pairs beautifully with butter, jam, or a slice of mountain cheese.
Prep Time25 mins
Cook Time35 mins
Total Time60 mins
Servings8
Yield1 large braided loaf (8 slices)
Nutrition Facts
Per serving (estimated)
- 350 kcalCalories
- 11 gFat
- 6 gSaturated Fat
- 47 gCarbs
- 2 gFiber
- 5 gSugar
- 9 gProtein
- 220 mgSodium
- 130 mgPotassium
- 60 mgCalcium
- 3 mgIron
- 1 mgVitamin C
- 250 mcgVitamin A
Ingredients
For the Dough
- 500 g (about 4 cups) bread flour
- 7 g (1 packet) active dry yeast
- 1 teaspoon granulated sugar
- 1 teaspoon fine sea salt
- 250 ml (1 cup) whole milk, warmed to 110°F
- 80 g (1/3 cup) unsalted butter, melted and slightly cooled
- 1 large egg, room temperature
- 1 tablespoon neutral oil, for the bowl
For the Egg Wash
- 1 large egg yolk
- 2 tablespoons whole milk
- Pinch of fine sea salt
Directions
- Sprinkle the yeast and 1 teaspoon sugar over the warm milk in a small bowl; let stand 5 to 8 minutes until foamy and bubbly on top.
- In a large bowl, whisk together the flour and salt. Make a well in the center and add the melted butter, egg, and yeast mixture. Stir with a wooden spoon until a shaggy dough forms.
- Turn the dough onto a lightly floured surface and knead for 10 to 12 minutes, until smooth, elastic, and just slightly tacky. Place in an oiled bowl, cover with a damp towel, and let rise in a warm spot until doubled in size, 1 to 1.5 hours.
- Punch down the dough and divide it in half. Roll each piece into a rope about 45 cm (18 inches) long, keeping the thickness even from end to end.
- Lay the ropes side by side on a parchment-lined baking sheet. Pinch the tops together firmly, then twist the two strands over and under one another to form a neat braid. Pinch the ends together and tuck them underneath to seal.
- Cover loosely with a clean towel and let the braid rise again for 30 to 40 minutes, until visibly puffy. Meanwhile, position a rack in the lower third of the oven and preheat to 190°C (375°F).
- Whisk the egg yolk, milk, and pinch of salt together. Brush the risen braid generously and evenly with the egg wash, letting it drip down the sides for a glossy finish.
- Bake for 30 to 35 minutes, rotating the sheet halfway through, until the crust is deep mahogany-gold and the bottom sounds hollow when tapped. If browning too quickly, tent loosely with foil.
- Transfer the loaf to a wire rack and cool at least 20 minutes before slicing so the crumb sets. Serve warm with butter, honey, or your favorite jam.
Cook’s Notes
- Bread flour gives a chewier, more structured crumb; swap in all-purpose flour for a softer, more tender loaf.
- Make sure the milk is truly around 110°F (43°C). Too hot will kill the yeast; too cool and it won't activate properly.
- For a showpiece version, divide the dough into four strands and braid into a plaited crown or a four-strand flat braid.
- Apply the egg wash in two thin coats (letting the first dry for 5 minutes) for the deepest, glossiest mahogany crust.
- Zopf is best eaten the same day it is baked. Leftovers keep in an airtight container for 2 days, or freeze sliced and toast straight from the freezer.
