Swiss Braided Bread (Zopf)

Name: Swiss Braided Bread (Zopf)
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: Switzerland
Ingredients: 4 cups (500 g) all-purpose flour; 1 1/4 cups (300 ml) whole milk, lukewarm; 1/4 cup (50 g) unsalted butter, softened; 2 tablespoons (25 g) sugar; 1 1/2 teaspoons (9 g) salt; 2 1/4 teaspoons (7 g) instant yeast; 1 large egg, room temperature; 1 egg yolk mixed with 1 tablespoon milk, for egg wash

Zopf Say it: TSOF

By the Passport Plate editors. Published November 11, 2026.

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Zopf is a classic Swiss braided bread with a soft, buttery crumb and a golden, slightly sweet crust. Traditionally baked for Sunday breakfast across Switzerland, it is a staple on the table alongside butter, jam, and cheese. The rich dough enriched with milk, butter, and eggs gives it a tender texture that pulls apart beautifully. Its distinctive three-strand braid makes it both beautiful and instantly recognizable as a symbol of Swiss home baking.

Swiss Braided Bread (Zopf)

Zopf

Pronounced TSOF

Serves: 8
Prep: 25 min
Cook: 35 min
Total: 1 hr
Level: Medium

Vegetarian

Also nut-free.

Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.

Ingredients

8 servings

4 cups (500 g)500 g (4 cups) all-purpose flour
1 1/4 cups (300 ml)300 ml (1 1/4 cups) whole milk, lukewarm
1/4 cup (50 g)50 g (1/4 cup) unsalted butter, softened
2 tablespoons (25 g)25 g (2 tablespoons) sugar
1 1/2 teaspoons (9 g)9 g (1 1/2 teaspoons) salt
2 1/4 teaspoons (7 g)7 g (2 1/4 teaspoons) instant yeast
1 large egg, room temperature
1 egg yolk mixed with 1 tablespoon milk, for egg wash

Method

In a large mixing bowl or stand mixer, combine the lukewarm milk, sugar, and instant yeast. Let it sit for 5 minutes until slightly frothy.
Add the flour, salt, softened butter, and whole egg. Mix until a shaggy dough forms, then knead on a lightly floured surface or with the dough hook for 8-10 minutes until smooth, elastic, and no longer sticky.
Shape the dough into a ball, place in a lightly greased bowl, cover with a clean kitchen towel, and let rise in a warm spot for 1 to 1 1/2 hours until doubled in size.
Gently deflate the dough and divide it into three equal pieces. Roll each piece into a long rope about 16 inches (40 cm) long, keeping the ropes slightly thicker in the middle and tapering toward the ends.
Place the three ropes side by side on a parchment-lined baking sheet. Pinch the tops together firmly, then braid them tightly from top to bottom, pinching the bottom ends together and tucking both ends under.
Cover the braided loaf loosely with the towel and let it rise for another 30-45 minutes until noticeably puffy.
Preheat the oven to 375°F (190°C). Brush the loaf generously with the egg-yolk wash.
Bake for 30-35 minutes until the bread is deep golden brown and sounds hollow when tapped on the bottom. Cool on a wire rack before slicing.

Regional variants

Some Swiss bakers add a touch of lemon zest or use half milk and half cream for an even richer loaf. In certain regions a four-strand braid is used instead of three.

Cook's notes

For the best braid, start with the middle strand and alternate sides without stretching the dough too much.
If the top browns too quickly, tent loosely with foil during the last 10 minutes of baking.
Use bread flour for a slightly chewier texture if you prefer.

Serve with

Fresh butter, fruit jam, honey, and cheese for a traditional Swiss Sunday breakfast.

Make ahead and storage

Best eaten the day it is baked. Store leftovers in an airtight bag for up to 2 days or freeze sliced portions for up to 1 month; reheat in a low oven.

Swiss Braided Bread (Zopf)