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Add KECH as source. Rewrite lead to explain difference to other braid-shaped breads.
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{{for multi|people with this surname|Zopf (surname)|rococo (late baroque) architecture|Zopf style}}
{{for multi|people with this surname|Zopf (surname)|rococo (late baroque) architecture|Zopf style}}
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'''Zopf''' or '''Züpfe''' ({{lang|fr|tresse}} French and {{lang|it|treccia}} in Italian) is a type of [[Switzerland|Swiss]], [[Austria]]n, [[Germany|German]] or [[Bavaria]]n [[bread]] made from white [[flour]], [[milk]], [[Egg (food)|eggs]], [[butter]] and [[Baker's yeast|yeast]]. The dough is 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. A variant [[Swabia]] is known as a [[Hefekranz]] (also: Hefezopf), and is distinguished from the Zopf in being sweet.
'''Zopf''' or '''Züpfe''' ({{lang|fr|tresse}} in French and {{lang|it|treccia}} in Italian) is a type of [[Switzerland|Swiss]], [[Austria]]n, [[Germany|German]] and [[Bavaria]]n [[bread]] made from white [[flour]], [[milk]], [[Egg (food)|eggs]], [[butter]] and [[Baker's yeast|yeast]].<ref name="KECH">{{Kulinarischeserbe.ch|193}}</ref> The {{lang|de|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 name in German and French is derived from the shape of the bread, and means "braid" or "pigtail".
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==
==See also==
* [[Challah]]
* [[Cardamom bread]]
* [[Cardamom bread]]
* [[Tsoureki|Panaret]]
* [[Tsoureki|Panaret]]

Revision as of 12:40, 9 January 2023

For people with this surname, see Zopf (surname). For rococo (late baroque) architecture, see Zopf style.
Zopf
Alternative namesZüpfe
Coursebreakfast
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, German and Bavarian 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


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