Dish

Zopf

Zopf is made from a simple dough of flour, yeast, milk, butter, sugar, and salt. The dough is kneaded until it is smooth and elastic, then left to rise until it has doubled in size. The dough is then divided into three strands, braided, and left to rise again. Finally, it is brushed with an egg wash and baked until golden brown. Zopf is best served warm with butter and jam.

European cuisine› Alpine cuisine› Swiss cuisine

Bread

Origins and history

Zopf has been a part of Swiss cuisine for centuries, and is believed to have originated in the 16th century. It was traditionally made by farmers on Sundays, when they had more time to bake. Today, it is a popular breakfast and brunch food in Switzerland and around the world.

Dietary considerations

Not suitable for those with gluten or dairy allergies. Suitable for vegetarians.

Variations

There are many variations of Zopf, including sweet and savory versions. Some recipes call for the addition of raisins or nuts, while others use different types of flour or sweeteners. Some people also like to add herbs or spices to the dough for extra flavor.

Presentation and garnishing

Zopf is typically presented as a braided loaf, with the strands of dough woven together. It can be garnished with a sprinkle of flour or sesame seeds before baking for added texture and flavor.

Tips & Tricks

To make the perfect Zopf, be sure to use high-quality ingredients and knead the dough thoroughly. It is also important to let the dough rise for the appropriate amount of time, as this will affect the texture and flavor of the bread.

Side-dishes

Zopf is often served with butter and jam, but it can also be enjoyed with cheese, cold cuts, or smoked salmon. It pairs well with coffee, tea, or orange juice.