Züpfe (Zopf) - Swiss Braided Loaf

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 Züpfe or Zopf is a Swiss, Austrian, German and Bavarian braided loaf made with bread flour, eggs, butter, sour cream, water and yeast. It is traditionally made into a pigtail or braid shape, from whence it has acquired its name, and glazed before baking. 


350 gms strong white bread flour

150 gms soured cream

1 lightly beaten egg

50 gms softened unsalted butter

5 gms crushed sea salt

30 gms tepid water

7 gms active instant yeast


1. Add the flour to a large bowl and then add the salt and mix well. 

2. Add the yeast and mix well. 

3. Warm the soured cream and softened butter in a pan until it reaches 36⁰C. 

4. Add the beaten egg to the flour mix and stir in the soured cream and butter.

5. Mix and then knead on a lightly floured surface until you have an elastic and silky dough. 

6. Place in a lightly-oiled bowl, cover and place in a warm place until doubled in size (about 1 - 1½ hrs)

7. Tip out onto a floured surface. Divide into two equal parts and braid using two lengths. 

Here's a video that might help:


8. Tuck the ends underneath and place on a baking sheet (lined with silicone paper or parchment paper)

9. Cover with a cloth and allow to rise in a warm place for about 40 minutes. 

10. Preheat the oven to 190⁰C

11. Glaze using egg / milk or milk wash and bake for 30 - 35 minutes until golden. (You can always scatter poppy or sesame seeds on the top before baking) 

12. Cool on a rack

Happy baking!


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