Zopf or Züpfe is a type of Swiss bread made from white flour, milk, egg, butter and yeast. The dough is brushed with egg yolk before baking, lending it its golden crust. It is baked in the form of a plait and traditionally eaten on Sunday mornings. A variant from Swabia is known as a Hefekranz (also: Hefezopf), and is distinguished from the Swiss Zopf in being sweet. The name "Zopf" is derived from the shape of the bread, and literally means "braid". It is thus similar in appearance to Challah.
The white flour is mixed with salt, yeast, sugar, butter and milk in a bowl until a soft dough results, which is covered and let to grow until it doubles in size. After that, the soft dough is divided in two or four pieces of the same size which are weaved and put on a baking sheet, brushed with the yellow of an egg and baked in the oven. It is served for breakfast, usually with jam or butter, or alone as it is rather sweet and savory.
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Recipe for Zopf (Bread), www.about.ch
Zopf (Züpfe) – Swiss braided Bread, chefinyou.com