Zopf

For people with this surname, see Zopf (surname). For rococo (late baroque) architecture, see Zopf style.

Zopf (German pronunciation: [tsɔpf] ^ⓘ), Butterzopf ([ˈbʊtɐˌtsɔpf]) or Züpfe ([ˈtsʏpfə]) (tresse [tʁɛs] ^ⓘ in French and treccia [ˈtrettʃa] 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."

Zopf

Alternative names	Züpfe
Course	breakfast
Place of origin	Switzerland, Austria, Germany
Main ingredients	Flour, milk, eggs, butter, yeast
Variations	Hefekranz or Hefezopf
Media: Zopf

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

See also

• Cardamom bread
• Panaret
• Pulla
• Vánočka