zopf

{{Short description|Braid-shaped bread}}

{{for multi|people with this surname|Zopf (surname)|rococo (late baroque) architecture|Zopf style}}

{{Infobox prepared food

| name = Zopf

| image = zopf.jpg

| image_size = 250px

| caption =

| alternate_name = Züpfe

| country = Switzerland, Austria, Germany

| region =

| creator =

| course = breakfast

| main_ingredient = Flour, milk, eggs, butter, yeast

| variations = Hefekranz or Hefezopf

| calories =

| other =

}}

Zopf ({{IPA|de|tsɔpf|-|De-Zopf2.ogg}}), Butterzopf ({{IPA|de|ˈbʊtɐˌtsɔpf|}}) or Züpfe ({{IPA|de|ˈtsʏpfə|}}) ({{lang|fr|tresse}} {{IPA|fr|tʁɛs||LL-Q150 (fra)-WikiLucas00-tresse.wav}} in French and {{lang|it|treccia}} {{IPA|it|ˈtrettʃa|}} in Italian) is a type of Swiss, Austrian, and German bread made from white flour, milk, eggs, butter and yeast.{{Kulinarischeserbe.ch|193}} The {{lang|de|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.