Zopf or Züpfe is a type of Swiss, Austrian or German bread made from white flour,
milk,
eggs,
butter and
yeast. The dough is brushed with egg yolk before baking, lending it its golden crust. It is baked in the form of a plait and traditionally eaten on Sunday mornings. A variant from Swabia is known as a Hefekranz (also: Hefezopf), and is distinguished from the Zopf in being sweet. Its intricate braided design can only be made by a baker's experienced hand.
