Zopf or Züpfe is a type of Swiss, Austrian or Germanbread made from white flour, milk, eggs, butter and yeast. The dough is brushed with egg yolk before baking, lending it its golden crust. It is baked in the form of a plait and traditionally eaten on Sunday mornings. A variant from Swabia is known as a Hefekranz (also: Hefezopf), and is distinguished from the Zopf in being sweet. Its intricate braided design can only be made by a baker's experienced hand.
The name "Zopf" is derived from the shape of the bread, and literally means "braid".