Butterzopf - Swiss Braided Bread

Butterzopf, sometimes called Zopf or Züpfe, is a classic Swiss Braided Bread that’s especially popular on Sunday mornings. It’s made with simple ingredients—flour, milk, butter, and yeast—and has a soft, buttery inside with a golden, shiny crust. You’ll often see it on the breakfast table, served with butter, jam, or honey.

Unlike sweeter breads like Paskalya Coregi (Tsoureki) - Easter Bread, Challah or Hefekranz, Butterzopf isn’t sweet, which makes it great with both sweet and savory toppings.

Jump to:

• Ingredients You'll Need
• How to Make Butterzopf - Swiss Braided Bread
• Recipe Tips From the Chef
• Serving Suggestions
• Storage and Freezing
• Recipe FAQs
• Related Recipes
• Butterzopf - Swiss Braided Bread

Zopf bread has been part of Swiss traditions for centuries, going all the way back to the 1200s in the Bern area. At first, it was only baked for special occasions in winter, but by the 1600s, it became a year-round favorite and has been a regular part of Swiss breakfasts ever since.

Ingredients You'll Need

Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.

• Plain all purpose flour - It provides the structure. You can use a mix of white and spelt flour for added elasticity.

• Unsalted butter - Melted butter enriches the dough, and gives the bread a pillowy and soft texture.

• Yeast - Use instant yeast, active dry yeast, or fresh yeast to help the dough rise. Just make sure it's not expired. If you're using fresh yeast, you'll need to double the amount.

• Milk - It adds a rich and creamy flavor, as well as provides additional moisture to the dough. I use full-fat whole milk but you can also use semi-skimmed.

How to Make Butterzopf - Swiss Braided Bread

Prepare the Dough

In a small saucepan, melt the butter over low heat. Remove from heat and add the cold milk, ensuring the mixture is lukewarm.

If you’re using active dry yeast, stir it into the warm milk along with the sugar. Let it sit for 5–10 minutes until it starts to foam. If you're using instant yeast, you can skip this step and add it directly to the flour.

Add the flour and salt to the bowl of your stand mixer fitted with the dough hook. Give it a quick mix.

Pour in the milk mixture (with yeast and sugar) and start mixing on low speed.

Once the flour starts coming together, increase the speed to medium and knead for about 8–10 minutes. The dough should be smooth and slightly tacky but not sticky.

First Rise and Shape

Remove the dough from the bowl, shape it into a ball, and lightly grease the mixer bowl. Place the dough back in, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place until doubled in size—about 1 to 1.5 hours.

Once the dough has risen, punch it down gently. Turn it out onto a floured surface and divide it into three equal pieces.

Roll each one into a long rope, about 60–70 cm (24–28 inches) long.

Pinch the ends together and braid the ropes loosely, not too tight. Tuck the ends under to give it a neat shape.

Second Rise and Bake

Place the braided loaf on a baking sheet lined with parchment paper. Cover it lightly with a cloth and let it rest for 30–45 minutes until it puffs up a bit.

Preheat your oven to 180°C (356°F). Beat one egg yolk with and gently brush it over the braid. This gives it that beautiful golden shine.

Bake the loaf for about 30–35 minutes, or until it’s golden brown and sounds hollow when you tap the bottom. If the top is browning too quickly, tent it with foil during the last 10 minutes.

Move the bread to a wire rack and let it cool completely before slicing. This helps set the texture inside and keeps it from getting gummy.

Recipe Tips From the Chef

• Baking is a science, so make sure to measure your ingredients accurately. Use a kitchen scale for precise measurements, especially for flour and liquids, to ensure consistent results.

• Proper kneading develops gluten, contributing to the bread's structure and texture. Knead the dough until it becomes smooth and elastic, and springs back when lightly pressed.

• Give the dough enough time to rise properly. Use the timings provided in the recipe as a guide, but be mindful of the room temperature and make necessary adjustments. The key is to ensure that the dough doubles in size during the rising process.

• Brush the shaped dough with an egg wash before baking to give the crust its signature shine.

Serving Suggestions

Zopf bread is traditionally enjoyed on Sunday mornings with butter, Easy Rhubarb Jam), or honey. It also pairs well with cheeses (try it with Baked Brie with Jam) and cold cuts, so it is also perfect for brunch or light meals.

You can turn stale Butterzopf - Swiss Braided Bread into a delicious bread pudding. Tear the bread into bite-sized pieces, soak them in a mixture of eggs, milk, sugar, and your favorite flavorings like cinnamon or vanilla, then bake until golden and custardy.

Storage and Freezing

• Storage: Keep the loaf in an airtight container at room temperature for up to 3 days.

• Freezing: For longer storage, slice your loaf and place it in a zip-top bag. You can keep them in the freezer for up to 3 months. Simply toast the slices whenever you need them!

Recipe FAQs

Related Recipes

For more delicious soft and fluffy bread recipes, why not try:

Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.

I hope you enjoy the process of making this soft and fluffy Butterzopf - Swiss Braided Bread as much as you enjoy eating it! 🙂 

Bon appétit! / Afiyet olsun!