After 6 months of training in the field of bread baking I finally felt ready to approach the “piece de résistance” of Swiss bread baking which is the Butterzopf. It’s the bread most people enjoy Sunday morning and is a really delicious white bread with lots of butter.
For Christmas I got from Vendittis a 10kg bag of the perfect zopf flour directly from the mill which sure adds to the great result and of course also Keagan’s perfect brushing of the egg yolk glaze 
For our foreign friends: Please leave a comment if you’re interested in the recipe.
February 2, 2010 at 16:33
Hello, and congratulations!
I was born in switzerland, and my uncle makes wonderful Butterzopf … I tried many times but my problem is that the final zopf is very large and low-profile.
How do you “build” the zopf?
Bye from italy.
Enrico.
February 2, 2010 at 16:58
Dear Enrico
Thank you for your visit on our blog. I found this video on youtube.com that should help you:
http://www.youtube.com/watch?v=RgYpCH6Ycgk&feature=related
February 3, 2010 at 19:46
Wow! Sogar nach einem reichhaltigen Nachtessen bekommt wird mir der Mund wässrig!
February 6, 2010 at 11:46
Congratulazioni!!!
May 14, 2010 at 10:44
Hello from Switzerland! I would -love- the recipe, if you could send it to me
Thanks!
xoxo
meli
May 14, 2010 at 13:10
Hello back from Switzerland!
That’s the ingredients I was most successful with:
1kg zopf flour
20g salt
150g butter
42g fresh yeast
5dl lukewarm milk
Here you can find the recipe:
http://www.lemenu.ch/de/uploads/media/LM200903_Gewusstwie_dt.pdf
By the way, I just checked out your website and crafts are really really lovely.
May 15, 2010 at 19:00
Hey Thanks!!
I’ve got 3 babies baking in the oven right now. Gives me something to do in this stupid rain.
thanks again, happy weekend.