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{{Short description|Braid-shaped bread}} |
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{{for|people with this surname|Zopf (surname)}} |
{{for multi|people with this surname|Zopf (surname)|rococo (late baroque) architecture|Zopf style}} |
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{{no footnotes|date=March 2013}} |
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{{Infobox prepared food |
{{Infobox prepared food |
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| name = Zopf |
| name = Zopf |
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| caption = |
| caption = |
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| alternate_name = Züpfe |
| alternate_name = Züpfe |
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| country = [[Switzerland]] |
| country = [[Switzerland]], [[Austria]], [[Germany]] |
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| region = |
| region = |
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| creator = |
| creator = |
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| course = |
| course = breakfast |
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| main_ingredient = [[Flour]], [[milk]], [[Egg (food)|eggs]], [[butter]], [[Baker's yeast|yeast]] |
| main_ingredient = [[Flour]], [[milk]], [[Egg (food)|eggs]], [[butter]], [[Baker's yeast|yeast]] |
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| variations = [[Hefekranz]] or Hefezopf |
| variations = [[Hefekranz]] or Hefezopf |
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}} |
}} |
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'''Zopf''' or '''Züpfe''' ( |
'''Zopf''' or '''Züpfe''' ({{lang|fr|tresse}} in French and {{lang|it|treccia}} in Italian) is a type of [[Switzerland|Swiss]], [[Austria]]n, and [[Germany|German]] [[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. |
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The German and French names are derived from the shape of the bread, meaning "braid" or "pigtail." |
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The name in German and French is derived from the shape of the bread, and means "braid". |
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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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* [[Challah]] |
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* [[Cardamom bread]] |
* [[Cardamom bread]] |
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* [[Tsoureki|Panaret]] |
* [[Tsoureki|Panaret]] |
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* [[Pulla]] |
* [[Pulla]] |
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* [[Vánočka]] |
* [[Vánočka]] |
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==References== |
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{{reflist}} |
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{{Swiss bread}} |
{{Swiss bread}} |
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[[Category:Christmas food]] |
[[Category:Christmas food]] |
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[[Category:Austrian breads]] |
[[Category:Austrian breads]] |
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[[Category:German breads]] |
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Latest revision as of 14:04, 23 May 2023
Alternative names | Züpfe |
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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.