Zopf (German for “braid”) is a rich, slightly sweet, Swiss white bread made with milk, butter, and eggs. It's braided before baking and brushed with egg for a glossy finish. The result is soft, buttery, and lightly crisp on the outside – perfect for breakfast, toast, or sandwiches.
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In a large bowl, combine:
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Flour, salt, sugar, and yeast.
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Add milk, softened butter, and egg.
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Mix until a dough forms. Knead:
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By hand: 10–12 minutes
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By stand mixer: 7–8 minutes on medium
Dough should be soft and elastic but not sticky.
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Form dough into a ball, place in a lightly oiled bowl, and cover.
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Let rise in a warm spot for 1½ hours, until doubled in size
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Punch down the dough and divide into 2 equal pieces.
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Roll each into a long rope, about 16–18 inches (40–45 cm).
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Braid the two ropes:
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Cross one over the other repeatedly to form a tight braid.
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Tuck the ends under neatly.
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💡 For a 4-strand or 6-strand braid, get creative with more elaborate patterns!
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Transfer to a parchment-lined baking sheet.
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Cover the braided loaf lightly with a towel or plastic wrap.
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Let rise again for 30–45 minutes, until puffy but not doubled.
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Preheat oven to 375°F (190°C).
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Brush the loaf with egg wash (egg yolk + milk) for a deep golden sheen.
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Bake for 35–40 minutes, until:
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The top is golden brown
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The loaf sounds hollow when tapped on the bottom
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Optional: Cover with foil halfway if browning too quickly.
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Cool on a wire rack for at least 30 minutes before slicing.
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Serve warm or room temp with butter, jam, cheese, or make into next-level French toast!
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Keeps well at room temperature for 2–3 days in an airtight bag.
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Freezes beautifully sliced or whole for up to 2 months.
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Use milk + water (half/half) for a lighter crumb.
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Add a touch of lemon zest for aroma.
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Make mini Zopf rolls or braid into a wreath for holidays!