From Wikipedia, the free encyclopedia
Alternative namesZüpfe
Place of originSwitzerland, Austria, Germany
Main ingredientsFlour, milk, eggs, butter, yeast
VariationsHefekranz or Hefezopf

Zopf or Züpfe (tresse in French and treccia in Italian) is a type of Swiss, Austrian, and German bread made from white flour, milk, eggs, butter and yeast.[1] The zopf is typically brushed with egg yolk, egg wash, or milk before baking, lending it its golden crust. It is baked in the form of a plait and traditionally eaten on Sunday mornings. The German and French names are derived from the shape of the bread, meaning "braid" or "pigtail."

Swiss Zopf differs from other braid-shaped breads such as Challah or Hefekranz by way of being unsweetened.

See also[edit]


  1. ^ Zopf in the online Culinary Heritage of Switzerland database.