Step-by-Step: Swiss Butterzopf Recipe

Butterzopf: A Classic Swiss Bread for Every Occasion

Butterzopf is a beautiful, delicious bread known for its soft, fluffy interior and crispy crust. This Swiss (and German) bread is perfect for special occasions but tasty enough to enjoy all year round. Whether served with butter, jam, or on its own, this braided bread adds warmth and comfort to any table.

A Slice of History

The Butterzopf was once a special treat for wealthy families, baked for Sundays and holidays. Over time, it became more common and is now enjoyed by families across Switzerland. It may not be the healthiest bread, but it’s meant to be shared and enjoyed with loved ones.

Ingredients You’ll Need

• 1 kg (about 8 cups) all purpose flour

• 1 - 1½ tablespoons salt

• 150 g (about 2/3 cup) softened butter

• 42 g fresh yeast = 1 cube of fresh yeast = 2 packets of dry yeast

• 5.5 dl (about 2 ¼ cups) warm milk

• 1 beaten egg, for brushing

Step - by - Step

• Prepare all the ingredients for the dough.

• Mix the flour and salt, then form a well. Add the butter in small pieces to the flour.

• Dissolve the yeast in the warm milk and pour it into the well. Mix everything together and form it into a dough.

• Knead and punch the dough until it is soft and elastic.

• Place the dough in a bowl, then cover it with a damp cloth, and let it rise at room temperature until it doubles in size.

• Divide the dough in half and shape it into two equal strands, slightly thicker in the middle.

• Lay the strands in the shape of a cross. Braid the dough.

• Place the braid on a baking sheet lined with parchment paper (I prefer using a cake pan instead) and let it rise for another 10 minutes.

• Then, chill for 15 minutes. Preheat the oven to 200°C (about 400°F) with top and bottom heat (for convection, about 180°C or 350°F).

• Brush the braid with the beaten egg.

• Bake in the preheated oven on the lower rack for 50-60 minutes.

Tips

• Check your yeast – Expired yeast won’t rise properly, so make sure it’s fresh!
  One packet of dry yeast (7g) replaces half a cube of fresh yeast (21g). In other words: 1 cube of fresh yeast = 2 packets of dry yeast. This amount, meaning one packet of dry yeast or half a cube of fresh yeast, is suitable for 500g of flour.

• Milk temperature matters – It should be warm but not too hot; otherwise, it can kill the yeast.

Final Thoughts

The Butterzopf is a delightful bread that’s as fun to make as it is to eat. Whether you're baking it for a special occasion or just because, this recipe is sure to impress. For me, making Zopf is a way to stay connected to my Swiss roots while living in Canada. Growing up in Switzerland, Butterzopf was always a part of our Sunday mornings. My Opa or Oma would bake it, and we’d gather around the table, enjoying it with fresh butter and jam. Baking it in Canada now brings me a sense of home, no matter where I am.

Give it a try and bring a little taste of Switzerland (or Germany) to your kitchen!

- Annalena Schnyder