Zopf
| Variations | Hefekranz or Hefezopf |
|---|---|
Zopf or Züpfe (tresse in French and treccia in Italian) is a type of
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.
See also
- Cardamom bread
- Panaret
- Pulla
- Vánočka
References
- ^ Zopf in the online Culinary Heritage of Switzerland database.
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