Zopf

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Zopf

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

Zopf or Züpfe (tresse French and treccia in Italian) is a type of Swiss, Austrian, German or Bavarian bread made from white flour, milk, eggs, butter and yeast. The dough is brushed with egg yolk or milk before baking, lending it its golden crust. It is baked in the form of a plait and traditionally eaten on Sunday mornings. A variant Swabia is known as a Hefekranz (also: Hefezopf), and is distinguished from the Zopf in being sweet. The name in German and French is derived from the shape of the bread, and means "braid" or "pigtail".

See also[]

v t Swiss breads
National breads	Burebrot () Zürcher Murren (, ) () Zopf
Regional specialties	Basler Brot (BS/BL) (GR) Pane ticinese (TI) () (GR) Pain de seigle (VS) (FR) (AG/ZH) (SG) (SG) (UR)
Sweet breads	(AI) (FR) Grittibänz (Bonhomme de Saint Nicolas)
Breads with religious significance	(FR) (AI)
Recipes on WikiBooks Category:Swiss breads * Food portal The Switzerland Portal

v t Bread
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Processes and techniques	Autolysis Baking Biga Chorleywood bread process Kneading Leavening Maillard reaction No-knead bread Proofing Pre-ferment Pre-slicing Sponge and dough Steaming Straight dough Vienna process
Uses	Bread crumbs Bread bowl Bread pudding Croutons French toast Stuffing Sandwiches Toast
Other	Breadmaking Baker percentage Bread in Europe History of bread
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