Zopf, or “Butterzopf”, is a traditional Swiss bread which I learned to bake at Richemont. The bread is enjoyed throughout the country, yet its appearance varies slightly from canton to canton: in Eastern Switzerland, it is long and pointed; in the canton of Bern, bakers make it very wide and round at the end, and in Central Switzerland it is large and flat. The name “zopf” or “züpfe” is derived from its shape, and literally means “braid” or “plait” (hence “butterzopf” meaning “butter braid”).
Usually Zopf eaten on weekends (not only though) and the taste is halfway between a Viennese pastry and a brioche. The crust is marvellously glossy, golden-coloured as well as delicately crisp, and the crumb is exquisitely tender, spongy, full of finesse in addition to being beautifully “airy”. Its subtle flavour is just out of this world, elegantly buttery with pleasantly round, enthralling and ambrosial aromas of yeast.

Serving suggestion: This bread is utterly delicious, so much so that you don’t need to dress up your slice with any fancy spread or accompany it with anything at all. Its taste alone is suffices. Nonetheless, it pairs really well with butter, cheese, jams, Nutella, Vegemite, honey, dried meat, smoked fish or pâté.