Traditional Swiss Zopf (Soft Braided Bread Recipe)
This braided bread recipe, or Zopf as it is named in Switzerland, is a classic soft, buttery bread with a golden crust and tender crumb. Traditionally enjoyed on weekends and holidays, it’s lightly savory, easy to make, and perfect for everything from jam and honey to cheese and cold cuts.
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What you’ll love about this Zopf recipe
- It’s soft and buttery without being sweet, making it incredibly versatile
- The dough is easy to handle and forgiving, even if your braid isn’t perfect
- It keeps well and makes excellent toast the next day
This Swiss Zopf version leans savory, but if you like a touch of sweetness, it’s easy to adapt – more on that below.
Zopf Ingredients Explained
For the full list of ingredients and their measurements, please refer to the recipe card below.
Flour: All-purpose flour keeps the crumb soft and tender, exactly what you want in a Zopf
Milk: Adds richness and softness to the dough
Butter: This is where the flavor comes from – don’t skimp
Yeast: Active dry yeast works beautifully here and gives a steady rise
Salt: Essential for flavor, especially since the dough isn’t sweet
The egg wash is what gives Swiss Zopf its signature shiny crust – that deep golden finish you recognize instantly at a Swiss bakery.
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Equipment Needed
- Large mixing bowl
- Stand mixer with dough hook (optional)
- Kitchen scale
- Measuring cups and spoons
- Instant-read thermometer (optional)
- Bench scraper
- Parchment-lined baking sheet
- Pastry brush
- Wire cooling rack
How to make Swiss Zopf
1. Make the Dough
- Start by sifting the flour and salt into a large bowl. Warm your milk until it’s just warm to the touch – think cozy, not hot. Stir in the yeast and let it sit for a few minutes until it starts waking up.
- Pour your milk and yeast mixture into the flour along with the softened butter. This is where I usually go straight in with my hands. It looks messy at first, but it comes together quickly.
- Knead until you have a smooth, elastic dough. You’ll know it’s ready when it feels soft and slightly springy, no longer rough or shaggy, and it slowly bounces back when you press it with your finger. If it’s sticking aggressively to your hands, add a little more flour – just enough to make it manageable, not dry.
- If you’re using a stand mixer, knead with the dough hook on medium-low speed for about 6–8 minutes. The dough should pull away from the sides of the bowl and wrap itself gently around the hook, while still feeling soft to the touch.
- Cover and let rise for about an hour, or until doubled.
2. Shape the Zopf
- Divide the dough into two equal pieces. Roll each one into a long rope – about 60–70 cm (2–2½ feet). Don’t stress if they’re not identical. Mine rarely are.
- Lay one rope vertically on the work surface. Place the second rope horizontally across its centre to form a cross. Take the two ends of the rope underneath and swap their positions over the centre. Next, take the ends of the other rope and swap their positions over the centre. Continue alternating between the two ropes until you reach the ends. Pinch the ends together and tuck them underneath the loaf.
And yes – this is the part everyone finds tricky. I still mess it up. Every. Single. Time. The good news? Swiss Zopf is very forgiving. It always ends up looking beautiful in the end even if the braid isn’t perfect.
- Transfer the braided loaf to a parchment-lined baking sheet. Cover loosely and let it rise for another 20–30 minutes, until visibly puffy. Meanwhile, preheat the oven to 380°F (193°C).
3. Egg Wash & Bake
- Whisk together the egg, water, salt, and sugar for the egg wash. Brush generously over the loaf – this is what gives you that beautiful shine.
- Bake for about 45 minutes, until the crust is deep golden and firm. A good test: tap the loaf with your finger. If it sounds hollow, it’s ready.
- Let the Zopf cool slightly before slicing (if you can wait).
Strawberry rhubarb jam is one of my favorite things to serve with Zopf – the sweet-tart flavor pairs perfectly with its soft, buttery crumb.
Traditional Swiss Zopf (Braided Butter Bread)
Equipment
Ingredients
Method
- Warm the milk to approximately 100°F (38°C). Stir in the active dry yeast and let it stand for 5–10 minutes.
- Combine the flour and salt in a large mixing bowl. Make a well in the centre, then add the milk-and-yeast mixture and softened butter.
- Mix until a shaggy dough forms. Knead by hand for 8–10 minutes or with a dough hook on medium-low speed for 6–8 minutes, until smooth, elastic and slightly tacky.
- Place the dough in a lightly buttered bowl, cover and let rise for approximately one hour, or until doubled.
- Turn the dough onto a work surface and divide it into two equal pieces. Roll each piece into a rope approximately 24–28 inches (60–70 cm) long, with a slightly thicker centre and tapered ends.
- Place the ropes across one another to form a cross. Swap the two ends of the lower rope over the centre, then swap the ends of the other rope. Continue alternating between the ropes. Pinch the ends together and tuck them underneath.
- Transfer the braided loaf to a parchment-lined baking sheet. Cover loosely and let rise for another 20–30 minutes, or until visibly puffy. Meanwhile, preheat the oven to 380°F (193°C).
- Whisk together the egg, water, salt and sugar. Brush the loaf thoroughly with the egg wash.
- Bake for 40–45 minutes, until deeply golden and hollow-sounding when tapped. The centre should reach approximately 190°F (88°C).
- Transfer to a wire rack and cool for at least 20–30 minutes before slicing.
Notes
- Measure the flour by weight for the most reliable dough.
- The dough should feel soft and slightly tacky, not stiff.
- If the ropes keep shrinking, let them rest for five minutes before continuing.
- Don’t skip the second rise after shaping.
- Cover the loaf loosely with foil if it browns too quickly.
- Store well wrapped at room temperature for up to two days.
- Freeze the loaf or individual slices for up to two months.
Disclaimer: I am not a certified nutritionist. Nutrition facts are calculated using an automated database of common ingredients and are intended as an estimate only. Variations can occur depending on product brands, measuring methods, and ingredient swaps.
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What to serve with Zopf
Swiss Zopf is one of those breads that fits into your day wherever you need it.
- Thick slices with butter, jam, or honey for breakfast (check out my strawberry rhubarb jam recipe)
- With cheese, cold cuts, or smoked salmon for brunch
- Lightly toasted the next day with butter
My Kitchen Tips to Making the Perfect Braided Bread
- If you want a slightly sweeter Zopf, add 1–2 tablespoons of sugar to the dough
- Always let your butterzopf cool at least a bit before cutting, or the crumb can compress
Storage & Make-Ahead
- This braided bread recipe keeps well at room temperature for 1–2 days, wrapped in a cloth or bag
- Zopf can be frozen once baked – slice first for easy thawing
- Swiss Zopf makes excellent toast on day two
Frequently Asked Questions
Is Zopf the same as Challah?
They’re similar in shape, but they’re not the same bread. Both are braided bread recipes and enriched, which is why they’re often compared. Challah is traditionally made without butter or dairy and usually uses oil instead, keeping it pareve (dairy-free). Many challah recipes also include honey or sugar, giving it a noticeably sweeter flavor.
Swiss Zopf, on the other hand, is a braided butter bread. The dough is enriched with milk and butter, which gives it a soft, tender crumb and a richer, more savory taste. Zopf is typically only lightly sweetened – if at all – and is meant to be just as good with cheese and cold cuts as it is with jam.
They may look alike on the outside, but once you taste them, they each have a very distinct personality.
Can I use instant yeast?
Yes – use the same amount and skip the blooming step. Mix it directly into the flour.
My braid looks messy – did I do it wrong?
Nope. I have made this Swiss Zopf recipe dozens and dozens of times, and every time I have to stop and think about which braid stand goes where. I have finally come to the conclusion that that’s part of the charm of making Zopf. Even bakery Zopf varies from loaf to loaf.
Can I make this dough ahead of time?
Yes. Let it rise once, then refrigerate overnight. Bring to room temperature before shaping.
How do I achieve a perfect golden crust?
Make sure your oven is preheated properly, and don’t skip the egg wash.
Can I make this Swiss Zopf recipe without braiding?
Of course! You can shape it into a simple loaf or divide it into rolls if braiding feels too complicated.
Why is my Zopf not rising properly?
This could be due to old yeast, milk that was too hot (killing the yeast), or a cold kitchen. Make sure your yeast is fresh and that your milk is warm, not hot (about 100°F/38°C).
Why is my Swiss Zopf dry?
Dry Swiss Zopf is usually the result of too much flour or overbaking. The dough should feel soft and slightly tacky before rising, not stiff. When baking, keep an eye on the crust – once it’s deeply golden and sounds hollow when tapped, it’s done. Baking it longer won’t make it better, just drier.
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If you give this Swiss Zopf a try, I’d love to know how it turned out and what you served it with. And if Swiss baking like this is your thing, make sure you’re on my newsletter list – that’s where all the cozy, everyday recipes end up first. Sign up below!
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There wasn’t nearly enough flour in this recipe. I added an additional 200g and it still wasn’t enough. It fell flat. I’m going back to Betty Bossi, the original recipe.
Oh no, Amanda- I am truly sorry it didn’t work out for you, and thank you for taking the time to point this out. I went back to my original handwritten family recipe notes and realized there was indeed an issue in the published flour conversion. I’ve now corrected the recipe and truly appreciate the feedback.