Butterzopf - Swiss Braided Bread

5 from 1 vote

Butterzopf, sometimes called Zopf or Züpfe, is a classic Swiss Braided Bread that’s especially popular on Sunday mornings.

Prep Time30

Cook Time30

Rising time1 20

Total Time2 20

Course: Breakfast, Side Dish

Cuisine: Swiss

Diet: Halal, Vegetarian

Servings: slices

Calories: 170kcal

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.

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.

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 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.

Baking is a science, so make sure to measure your ingredients accurately. Use a 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.