Zopf Recipe - Allrecipes.com
Zopf  Recipe


Recipe by  

"I discovered this Swiss Sunday bread when I was visiting friends in Switzerland. One of these friends is a pastry chef! The measurements given to me were metric, so I had to convert them. This makes a beautiful loaf and is super easy to make!"

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Ingredients Edit and Save

Original recipe makes 1 loaf Change Servings
  • PREP

    10 mins
  • COOK

    25 mins

    1 hr 35 mins


  1. In a large bowl, dissolve yeast in warm milk. Let stand until creamy, about 10 minutes. Add the egg yolk, butter and 2 cups of bread flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
  2. Divide the dough into 3 equal pieces and roll each piece into a 14 inch long cylinder. Braid the pieces together and place on a lightly greased baking sheet. Cover with a damp cloth and let rise until doubled in size, about 1 hour. Meanwhile, preheat oven to 425 degrees F (220 degrees C).
  3. In a small bowl, beat together egg white and water. Brush risen loaf with egg wash and bake in preheated oven for 20 to 25, until golden.
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Reviews More Reviews

Most Helpful Positive Review
Jan 28, 2009

Great recipe and a fantastic bread. My only comment - my stepmother is Swiss and she lets the bread rise for 30 mins before plaiting, and then lets it rise a further 30 mins after plaiting. This doesn't add anything to the taste but it makes it look prettier! I think it does help the texture; however - it's more open and softer. She has had difficulty in the UK and in NZ with finding correct flour (in Switzerland you can buy special zopf flour). She suggests using a strong white flour. One reviewer has suggested brushing with butter rather than the egg yolk and water mix. I personally wouldn't recommend this - the egg yolk mix gives a beautiful golden shine to the bread that is very attractive and butter doesn't have the same effect at all. It definitely DOES need salt, but not sugar!

Most Helpful Critical Review
Feb 08, 2008

Texture: amazing- soft, toasts very well, dough easy to braid and work with. Taste: very very bland. This would be good to dip into flavored olive oil, or toast with honey or jam. But as a bread itself, the taste is lacking and flavorless. Process: I used my bread machine, putting in the milk, egg, & butter, followed by flour and yeast. I rose once in my machine. Then I took it out, braided it, and left it out for about 45 minutes (covered with a wet cloth) to rise (and it rose a lot, so I recommend a second rise). cooked about 20 minutes. Very light bread.- (If) Next-time alterations: add 3/4 teaspoon salt (a must), 1 tsp sugar.


34 Ratings

Jan 06, 2004

A wonderful recipe for a great bread. This bread is great with butter and honey, or just jam, on relaxing Sunday mornings. Be sure to use *whole milk* (not skim milk) or you will get a bread that isn't as rich as it's supposed to be.

Jun 29, 2008

Salt is very important; otherwise it will be too bland, as the previous reviewer said. I also use a 15% Spelt Flour / 85% All purpose flour mix; it makes the texture much closer to real Zopf bread; Just using All Purpose flour results in a bread that is too much like normal white bread.

Jan 06, 2004

great recipie, highly recommend. old world style texture and flavor

Sep 25, 2006

I am so happy!! Ive been born and raised in Switzerland and moved to the USA after ive gotten married to my american husband. I am very happy here but i sure missed my Zopf. Now I am able to bake it for my American family... I've got even my father in law hooked with that bread... Thank you soooooooooooo much

Oct 02, 2008

Absolutely delicious! Mine turned out perfectly, and looked beautiful. I would definitely brush over with butter, and not egg/water mixture though. Also, it needed a little salt.

May 24, 2004

Delicious! Be sure to use whole milk so it has its nice creamy taste! It's great with a soup, and its very addicting - disappears quickly.


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  • Calories
  • 182 kcal
  • 9%
  • Carbohydrates
  • 30.5 g
  • 10%
  • Cholesterol
  • 24 mg
  • 8%
  • Fat
  • 3.5 g
  • 5%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 6.4 g
  • 13%
  • Sodium
  • 31 mg
  • 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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