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{{Short description|Braid-shaped bread}} |
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[[zoptf]] [[zoptfen]] [[zopfes]] [[zopfe]] [[zopfs]] zopf |
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{{for multi|people with this surname|Zopf (surname)|rococo (late baroque) architecture|Zopf style}} |
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{{Infobox prepared food |
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| name = Zopf |
| name = Zopf |
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| image = zopf.jpg |
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| image_size = 250px |
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| alternate_name = Züpfe |
| alternate_name = Züpfe |
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| country = [[ |
| country = [[Switzerland]], [[Austria]], [[Germany]] |
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| region = |
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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]] |
'''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 |
The German and French names are derived from the shape of the bread, meaning "braid" or "pigtail." |
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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}} |
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.