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Swiss "Zopf" and "Nussgifpel"

So I love breads, brioche, and all those simple yummy flour-related goodies. ;)
When I was in Switzerland my grandmother always did this typical swiss bread called "Zopf", that means "braid". We ate it sometimes on Sunday's, either with ham or jam. Good thing of this bread, is that it can be done not only as bread itself, but also as dessert like some kind of cinnamon-roll, or as maindish, mostly as a wrapping for meat etc.

This is the basic recipe for the braided bread. :)

  • 1 kg of flour
  • 10 g salt
  • 1 cube fresh yeast
  • 100 g butter
  • 80 g sugar
  • 280 ml water
  • 140 ml of milk
  • 1 egg
  • 1 egg yolk (to spread over)


Put in a big bowl the flour with the salt and the sugar. Chop the butter and put it in the middle. Separately, mix the milk and the water with the cube of fresh yeast, and, together with the egg, pour it in the middle of the flour, too. Mix everything thoroughly and well together. Let it rest for 1 hour. Then it's ready to work it out as you prefer. I took a piece out, braided it, put the yolk over and baked it in the oven at 160ºC for 40 min. It came out soft and delicious. Eating it when it was still warm, remembered me of Switzerland and my grandmother.

Alternatively, there is as I already said, a lot of things you can do with the bread-base.

For example "Nussgipfel", what means "nut-croissant".


  • 300g ground almonds or hazelnut
  • 100 gr sugar
  • 8 tbsp apricot jam


Roll out the bread (not yet baked if course :P) like it was a pizza. Mix the above ingredients and put it over the circle. Cut out slices and roll each triangle out, as to form a "croissant". Then spread an egg yolk on it (it's not necessary, it just helps to make it prettier). Bake it in the oven at 160ºC for 40 min. Then, as optional, spread castor sugar all over. :P And eat!


Wonderland said...

Thank you for posting this! It looks delicious. I'm a croissant lover, especially if they're filled with Nutella :D (with ham & cheese is good too!)
The first one, the braid, reminds me of one type of finnish pulla because of its shape:

Sugarcat said...

I think it is quite the same!!
I remember you giving me once the recipe, and it was almost the same as the swiss one..
of course, in swiss bakeries, it comes out better than mine xD

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