Zopf: Difference between revisions
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Swiss Zopf differs from other braid-shaped breads such as [[Challah]] or [[Hefekranz]] by way of being unsweetened. |
Swiss Zopf differs from other braid-shaped breads such as [[Challah]] or [[Hefekranz]] by way of being unsweetened. |
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==See also== |
==See also== |
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Latest revision as of 14:04, 23 May 2023
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| Alternative names | Züpfe |
|---|---|
| Course | breakfast |
| Place of origin | Switzerland, Austria, Germany |
| 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, 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."
Swiss Zopf differs from other braid-shaped breads such as Challah or Hefekranz by way of being unsweetened.
See also
[edit]References
[edit]- ^ Zopf in the online Culinary Heritage of Switzerland database.
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| Breads with religious significance |
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