Zopf

Zopf
	File:Oster-Zopf Allerheiligenstriezel.JPG
Alternative names	Züpfe
Course	breakfast
Place of origin	Switzerland, Austria, Germany
Main ingredients	Flour, milk, eggs, butter, yeast
Variations	Hefekranz or Hefezopf
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Zopf (German pronunciation: [tsɔpf] Audio file "De-Zopf2.ogg" not found), Butterzopf ([ˈbʊtɐˌtsɔpf]) or Züpfe ([ˈtsʏpfə]) (tresse [tʁɛs] Audio file "LL-Q150 (fra)-WikiLucas00-tresse.wav" not found in French and treccia [ˈtrettʃa] 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 name in all three languages is derived from the shape of the bread, meaning "braid" or "pigtail".

Unlike other braid-shaped breads such as challah or Hefekranz, Swiss Zopf is unsweetened.

References

^ Zopf in the online Culinary Heritage of Switzerland database.

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[KECH-1] Zopf in the online Culinary Heritage of Switzerland database.

[1]

v t e Swiss breads
National breads	Burebrot Zürcher Murren Zopf
Regional specialties	Basler Brot Pane ticinese Pain de seigle valaisan
Sweet breads	Stutenkerl
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v t e Ring and knot-shaped breads
Ring-shaped	Bagel Montreal New York Boroña Bublik Buccellato di Lucca Buñuelo Cacavellu Casatiello Chipa Ftira Jiaoquan Ka'ak Jerusalem bagel Kolach Korovai Slavski kolač Vrtanek Kompyang Lampropsomo Medu vada Obwarzanek krakowski Picarones Purke Qagħaq tal-Appostli Reguifa Ring donut French cruller Mochi donut Smultring Rosca Sel roti Sfenj Simit Kandil simidi Stollenkranz Sushki Ruisreikäleipä Taralli	Bublik
Knot-shaped	Allerheiligenstriezel Babka Cardamom bread Challah Coppia ferrarese Covrigi Cozonac Cruller Garlic knot Hefekranz Houska Huajuan Klenät Koeksister Lazarakia Mohnflesserl Paska Pain petri Pretzel Kringle Scali Shlishkes Shuangbaotai Teiglach Trenza Twisted doughnut Mahua Kkwabaegi Sakubei Shakoy Pilipit Untir-untir Vánočka Zopf	Bublik

v t e Bread
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Equipment	Oven Alveograph Bread machine Bread pan Dough scraper Farinograph Lame Peel Stand mixer Warmer Toaster Weighing scales
Processes and techniques	Autolysis Baking Biga Chorleywood bread process Kneading Leavening Maillard reaction No-knead bread Proofing Pre-ferment Pre-slicing Sponge and dough Steaming Straight dough Vienna process
Uses	Beer from bread Breadcrumbs Bread bowl Bread pakora Bread pudding Croutons French toast Rusks Stuffing Sandwiches Toast
Other	Bakery Breadmaking Baker percentage Bread and salt Bread in Europe Bread clip History of bread
List articles	American breads Brand name breads Bread dishes Bread rolls British breads Buns French breads Indian breads Pakistani breads Quick breads Sourdough breads Sweet breads Swiss breads Toast dishes
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Zopf

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Zopf

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