Butterzopf, probably the most famous Swiss bread, is a beautifully braided loaf traditionally enjoyed on Sunday mornings. This delightful Swiss Braided Bread contains milk and butter, giving it a wonderfully soft texture.
To achieve the perfect loaf, it’s essential to allow enough time for the dough to rise. After kneading, let the dough rest for about 1.5 hours or until it has doubled in size. Then, after braiding your bread, give it another 30-minute proof to ensure a light and airy texture.
Finally, bake the Butterzopf for 35 minutes. The result will be a warm loaf that fills your home with the comforting aroma of a bakery.
Serve with butter and jam, this is my comfort food.
Butterzopf - Swiss Braided Bread
Ingredients
- 500 g all purpose flour
- 3/4 tablespoon salt
- 8 g active dry yeast
- 1 teaspoon sugar
- 60 g butter melted
- 300 ml milk lukewarm
- 1 egg yolk mixed with 1tablespoon of milk to brush over dough
Instructions
- Melt the butter in a small saucepan over low heat. Take the pan off the heat and add the cold milk into the pan. Mix should be lukewarm now.
- Mix the yeast and sugar and add some of the lukewarm milk. Let mixture stand until yeast begins to bubble (5 – 10 minutes).
- In a big bowl, mix the flour and the salt together. Then add all the other ingredients. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, for about 10 minutes.
- Place the dough into a bowl, cover with a damp cloth and let it rise at room temperature for about 1 1/2 hours or until double in size.
- Cut dough in half and roll both halves into long strings.
- Braid the dough into a Zopf (see picture below). There are also plenty of tutorials online.
- Place the Butterzopf onto a baking tray lined with baking parchment. Lightly brush egg wash on the loaf, cover and set aside to proof for another 30 minutes.
- Brush another even coat of egg wash before baking the Butterzopf in a preheated oven at 200C (395F) for about 35 minutes. Tap the bottom of your zopf, the bread will sound hollow when it is done.
- Let cool completely on a wire rack.
Zopf is more than just a loaf of bread; it is a symbol of Swiss culture and tradition. With its ancient origins, symbolic meanings, and evolving recipes, Zopf tells a story of heritage, community, and the joy of sharing good food with loved ones. Its continued popularity today is a testament to its timeless appeal and the enduring charm of Swiss culinary traditions.
DID YOU MAKE THIS RECIPE? I HOPE YOU LOVE IT.
Please let me know how it turned out! Leave a comment below and share a picture on Instagram with the hashtag #littleswissbaker.
5/5 stars. I love this bread it has been a staple in my family for generations. My grandmother would make this bread each week and it was so yummy. This recipe is so good I have been looking for a recipe like this!
My grandma is proud of me 🙂
Thank you Emily
Amazing, the Butterzopf was delicious. Thank you for the recipe!
Hi Markus, thank you, glad you liked the Butterzopf.
Was this Zoph recipe tested with American ingredients?. The butter, flour and sugar is different abroad. Thanks.
Hi Heidi. It was tested with Canadian ingredients
This tastes just like the bread I had in Switzerland a year ago! Thank you so much for the recipe. I cooked it for 30 minutes instead of 35 and that was enough time.
Hello Laura, I am glad you liked the recipe. Enjoy
Hello Laura, I am glad you liked the recipe. Enjoy
Thanks for the recipe Fabio, My father was a baker who made a Zopf that was indescribably delicious and I have yet to taste a Zopf that can compare to the ones he skillfully made. I look forward to trying your recipe. Zopf brings me pleasant memories of my Dad and me enjoying Zopf with butter and Hero Black Cherry Jam on the weekend and for that I thank you.
Hello Andrea, oh yes, Hero Black Cherry Jam 🙂
I made it an I loved it.The texture is excellent.
thanks for sharing.
I ate this bread when I was holidaying in Switzerland a long time ago.
My husband n I enjoyed eating it but we didn’t know the name.
Tkvm, now I know the name n the best part is I’m going to try to make it.
I make my own bread nowadays. So once again tkvm for sharing your recipe
👍🙏❤️
I am English. I learned to make this bread 50 years ago, when I worked for a Swiss family as kindermädchen to their 5 children. It was in the village of Uettligen, near Bern. I had completely forgotten how to do it but now I’ve found your recipe, I’m excited to try it again, after so long. Thank you.
Hi Maria. I hope it turned out the way you remembered it.
This is such a simple great recipe. My husband is Swiss and we are currently living outside Switzerland so baking this for our weekend mornings reminds him of home. I have used it many times and the results are always so yummy! Thank you for sharing.
Thank you. I’m glad you enjoy the Zopf
Is it really 3/4 table spoon salt!?!
Sounds like a lot but it is correct. It’s about 10g
It shouldn’t be 3/4 tablespoon. Probably closer to 1/2 tablespoon if it’s 10 grams.
I did the 3/4 tablespoons after reading this comment and it was WAY too salty. And I just got back from Switzerland and ate this bread nearly everyday, so I know it’s not supposed to be that salty.
Please adjust the recipe to the 1/2 tablespoon to equal 10 grams.
Thank you for your message. We like our Zopf a little bit saltier because of the unsalted butter. But it’s definitely a personal choice as well. Like you said the amount can be between 1/2 up to 3/4 of a tablespoon of salt
Beautiful bread and a fun way to celebrate Swiss culture from the States. Thank you for sharing! 🙂
Thank you Alexandra for visiting my page
I love this recipe thank you. My partner is from Bern/Switzerland but we live in Hawea/NZ, it took me a few goes at the braiding part and now I’ve the hang of it, using NZ ingredients is never the same as in Switzerland but we love having a fresh Zopf with lashings of butter and Nutella.
Thank you for the comment Karla. Zopf and Nutella is the best
Made 4 batches and split them smaller t to 8 loaves to serve at a senior church function tomorrow. They turned out beautiful I just hope they taste as good as they look!
Thank you Lori, i hope they tasted as good as they looked.
Love this bread, this recipe is amazing. I still haven’t got the hang of the braiding, but it still tastes delicious 😋
My MiL made this and I fell in love with it! She gave me your recipe when I asked…SO glad! Should I make any adjustments if I live at a higher altitude? Thanks!
I don’t know if it’s just me not making this right but it never comes out right. It tastes nothing like the bread I had living in Switzerland and is never soft—it is always thick and unpleasantly tough to knead. Any advice? I don’t know what I’m doing wrong.
Hi KJ. Is it possible that you have over kneaded the dough
This is how you do it! I was curious and wanted to know, if anyone outside of switzerland knows how to make Züpfe. This was the first (and probably the only) non swiss recipe who got it dead right. Well done, i am proud.
Greetings from switzerland.
Tschou zäme, häbets guet.
Ädu
Thank you Ädu.
I made this last Easter and it was amazing! I plan to make it again this year, but have a friend who recently went gluten-free. I’m wondering if I can substitute out the AP flour for almond flour.
Hi Deanna. Thank you. I’m glad you enjoyed the Zopf. I would recommend to use a gluten free flour mix instead of just all almond flour. That might work for cookies but not for a bread dough
Fantastic recipe! Brings me right back to my days living in Switzerland, and so easy to follow (just need to work on my braiding). Don’t skimp on the kneading, 10-15 minutes minimum and you won’t be able to tell the difference with a fresh one from a Swiss bakery. Thanks so much 🙂
Thank you
I love this zopf recipe – my go to! I grew up in Switzerland but live in the States now; it’s so nice to make this bread as it brings me right back to my childhood 🙂
I was curious if it’s possible to let the dough rise overnight?
Danke viu mau
I’m glad you like the recipe. I’ve never tried an overnight version myself, but I have seen recipes that leave the Zopf to rise again overnight in the fridge after braiding.
This was my first time making Zopf, and I’m so glad that I found your recipe! It turned out wonderfully. An excellent texture, color, and the perfect crust. Thank you!
Hi Cynthia. Thank you. Enjoy the Zopf
Would it be ok if I used bread flour or do I need to make a run to the store?
Hi Lizzie. Bread flour would work as well, but will impact the texture of the Zopf
I tried this recipe for the first time yesterday and i have had so many failures with bread it’s not funny – this was the first ever recipe i was successful on the first try!! It came out decently proofed, ahead of the times mentioned, so i went by size instead because it’s really hot and humid here. I did have a question though – the zopf I ate in switzerland seemed to be a bit more flavourful – like this just tasted bland. Did i need more salt or longer proofing (which i didnt do due to the size doubling so i took it as ready) because proofing also develops flavour? Danke!
I wouldn’t use more salt. A longer proof definitely helps developing more flavours
Hi, looking forward to making this. I have a question about the flour, can I use bread flour instead of all purpose? My sister does when makes this bread, though she has a different recipe. Thanks
Hi Claire, you can use bread flour as well.
I use to work in a bakery and Zopf was my favorite bread. I loved this recipe it was easy to follow and it taste exactly how I remembered.
I would like to give this a twist by adding swiss cheese. Can you suggest how much cheese to add and when should I incorporate it into the dough?
Hi Tua. For that size of Zopf I would add around 70g of grated cheese after the first rise.