Recipe: Butterzopf


Swiss Butter Loaf

This bread is very popular for a Swiss brunch on Sunday. You can buy it at any Swiss bakery or supermarket, but the best ones are homemade. I have very special memories to this bread. My mother made the best Zopf. She baked it on Saturday. The smell of the fresh warm bread was an important part of the weekend. I always enjoyed the first piece, when the bread was out of the oven and still warm. You can eat it like this or put butter and jam or honey on it. I also like it with Nutella. We don't have to miss this bread on our round the world trip. You get most of the ingredients in many countries. In Switzerland we use special flour for it, but it also works with normal white flour.

Gericht Breakfast
Länder & Regionen Switzerland
Portionen 4 Personen
Autor André Maurer


  • 500 g flour non selfrising
  • 7 g dry yeast
  • 1 tsp sugar
  • 1.25 tsp salt
  • 75 g butter unsalted
  • 3 dl milk
  • 1 piece egg egg yolk and white of egg separated


  1. Melt the butter in a pot and let it cool down.

  2. Mix flour, yeast, sugar, salt in a big bowl.

  3. Add melted butter, milk and egg white and mix it in the bowl. After that, knead it for 10 minutes on a clean surface by hand until it becomes a compact, soft dough (add some flour when it's too wet and sticks to the surface).

  4. Put some flour on the bottom of the bowl and put the dough into it. Cover it with a towel and put it aside at room temperature. Let it rise for 1.5 hours to about its double size.

  5. Put some flour on the surface. Cut the dough into two halfs and make two long rolls. Braid it (check this https://www.youtube.com/watch?v=MPveL-9eHxs).

  6. Put the Zopf on a baking tray with baking paper. Cover it again with a towel and let it rise for another 45 min.

  7. Preheat the oven to 180°C. Put the Zopf into the oven. Mix the egg yolk with some milk. After 10 minutes brush the Zopf with it. Bake it for another 35 minutes. Take it out of the oven and let it cool down on a grate.

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