Zopf: Difference between revisions
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Sternenkunde (talk | contribs) m Zopf has been made in austria as long as in any other german speaking country. I must know, as I'm from austria. It is sort of a tradition to bake Zopf when the weather is getting colder. |
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Revision as of 02:44, 8 November 2021
 | This article includes a list of references, related reading, or external links, but its sources remain unclear because it lacks inline citations. (March 2013) |
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| Alternative names | Züpfe |
|---|---|
| Course | breakfast |
| Place of origin | Austria, Germany, Switzerland |
| Main ingredients | Flour, milk, eggs, butter, yeast |
| Variations | Hefekranz or Hefezopf |
Zopf or Züpfe (Tresse in 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".
See also
| National breads | |
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| Regional specialties |
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| Sweet breads | |
| Breads with religious significance |
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| Types |  | |
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| Ingredients | ||
| Equipment | ||
| Processes and techniques | ||
| Uses | ||
| Other | ||
| List articles | ||
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