Zopf
Zopf or Züpfe (tresse French and treccia in Italian) is a type of Swiss, Austrian, German or Bavarian bread made from white flour, milk, eggs, butter and yeast. The dough is brushed with egg yolk or milk before baking, lending it its golden crust. It is baked in the form of a plait and traditionally eaten on Sunday mornings. A variant Swabia is known as a Hefekranz (also: Hefezopf), and is distinguished from the Zopf in being sweet. The name in German and French is derived from the shape of the bread, and means "braid" or "pigtail".
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| Alternative names | Züpfe |
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| Course | breakfast |
| Place of origin | Austria, Germany, Switzerland |
| Main ingredients | Flour, milk, eggs, butter, yeast |
| Variations | Hefekranz or Hefezopf |
See also
Swiss breads | |
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| National breads |
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| Regional specialties |
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| Sweet breads |
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| Breads with religious significance | |
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| Types |  | |
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