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