Zopf

Alternative names	Züpfe
Course	breakfast
Place of origin	Switzerland, Austria, Germany
Main ingredients	Flour, milk, eggs, butter, yeast
Variations	Hefekranz or Hefezopf
Media: Zopf

Zopf (German pronunciation: [tsɔpf] ^ⓘ), Butterzopf ([ˈbʊtɐˌtsɔpf]) or Züpfe ([ˈtsʏpfə]) (tresse [tʁɛs] ^ⓘ 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 German and French names are derived from the shape of the bread, meaning "braid" or "pigtail."

Swiss Zopf differs from other braid-shaped breads such as Challah or Hefekranz by way of being unsweetened.

• Cardamom bread
• Panaret
• Pulla
• Vánočka