Swiss braided bread is a delicately soft, eggy, and buttery sweet bread best enjoyed with butter or jam.

For more bread recipes, try our 5-ingredient pumpkin bread or healthy pumpkin bread.

swiss braided bread this recipe
Jump to:

Braided Swiss bread falls somewhere between a simple everyday loaf and something a little more special. I’ll toast a slice in the morning with butter, or serve it as part of an Easter or Mother’s Day brunch spread. It always looks beautiful on the table with very little effort.

It also makes some of the best French toast. The texture is soft and tender with just the right amount of sweetness, so it soaks up the custard without falling apart. I’ve made this recipe enough times to know that giving the dough a full rise really makes a difference in how light it turns out.

I usually bake both loaves and freeze one right away. It reheats well and saves me time later. This is one of those recipes that quietly becomes part of your regular rotation, especially around the holidays.

What is Swiss Braided Bread?

This sweet bread, also known as Zopf bread is a traditional plaited loaf with traditions in Switzerland that is served on Sundays. It’s quite similar to Challah bread, as they are both brioche-style bread, sweet, eggy, and soft.

The difference between the two is that this Swiss braided bread has the addition of butter (for flavor!) and Challah bread uses oil. 

The main ingredients in Zopf bread are flour, milk, eggs, butter, and yeast. These ingredients make a soft dough and then split into three pieces to create a 3-strand bread that is braided and baked into a golden, tender loaf. 

braided bread

Why You’ll Love This Sweet Braided Bread

  • Soft, pillowy texture: The dough bakes up light and tender with just the right amount of richness from the milk and butter.
  • Slightly sweet flavor: It’s subtly sweet, not overpowering, so it works just as well with butter and jam or on its own.
  • Freezer-friendly: I always freeze one loaf. It thaws beautifully and saves time later when I need it.

Zopf vs Challah

Both breads share a braided look, but differ in ingredients and texture. Zopf is a Swiss bread made with milk and butter, giving it a soft, tender crumb and a richer, more savory flavor.

Challah uses oil instead of butter and includes more eggs and sugar, resulting in a slightly sweeter taste and a lighter, more structured texture. This version falls right in between, soft like Zopf with a hint of sweetness like Challah, making it just as good for breakfast or on its own.

Zopf Recipe Ingredients

Milk: For the softest braided bread, use whole milk. Nondairy or low-fat milk work too, but whole milk produces the best flavor and texture.
Sugar: Sugar feeds the yeast. Cane sugar and granulated sugar both work.
Salt: To balance out the sweetness.
Butter: Butter gives flavor and makes the bread tender. Make sure it’s unsalted butter.
Yeast: You’ll need active dry yeast for this recipe.
Eggs: 1 egg for the dough and 1 for egg wash.
Flour: You’ll need all-purpose flour. I haven’t tested this recipe with any other flour.

ingredients for braided bread

Recipe Tips & Notes

  • This recipe is not difficult to make but you do need to give the dough enough time to rise.
  • When working with the dough, make sure to flour your hands, and the surface, and sprinkle the dough lightly with more flour before kneading. It will be sticky.
  • Instant yeast can be used instead of active dry yeast. Just keep an eye on your dough so it doesn’t rise too much.
braided swiss bread

How to Make Swiss Bread

This braided bread recipe requires 2 rises:

  • 1st rise about 2 hours: after the dough is made
  • 2nd rise about 1 hour: after the dough is shaped

Here’s a quick overview of the recipe. For more detailed step-by-step instructions, see the recipe card below.

To make the dough:

Add yeast, sugar, and salt to a large bowl. Warm-up milk and pour over the yeast mixture. Let sit until frothy.

yeast and milk in a bowl

Whisk in melted butter and egg.

butter and egg in bread batter

Stir in flour.

dough inside a bowl

Transfer dough to a floured surface and knead until smooth and elastic. Place into a clean bowl, cover, and let rise until doubled in size.

dough on floured surface

To braid the dough: 

This braided bread recipe makes 2 loaves. Freeze the second! See the freezing instructions below.

Transfer the dough onto a lightly floured surface and divide it into two equal balls. 

risen dough inside a bowl

Split each ball into 3 equal pieces and roll out with your hands into 12-13″-inch long logs.

divided dough on a surface

Braid them as you would braid hair. Gently press the ends together and tuck underneath.

braided dough

Place the loaves on a parchment-lined baking sheet. Cover with a towel and rise for an additional hour.

To bake:

Brush each loaf with the egg wash and bake for 18-23 minutes or until golden brown.

bread loaves with egg wash

Serving Suggestions for Swiss Bread

This could be your new go-to bread recipe if you love lightly sweetened bread to enjoy for breakfast, a snack, or as a sweet treat. Here are some ways to serve it. Feel free to toast it or not!

  • With butter or jam (try our easy jam recipe made with chia seeds!)
  • Cream cheese
  • Peanut butter and sliced bananas
  • Brie cheese and drizzle of honey or fresh berries

This braided bread is also great for a brunch spread as it can be a show stopper and a delightful treat alongside other brunch recipes such as these:

braided bread recipe

How to Store Zopf Bread

Baked braided bread can be stored in an airtight container or Ziploc bag on the counter for up to 3-5 days.

To freeze the dough: To freeze the dough, prepare it through step 6. After it has risen, punch it down to release the air. Wrap in plastic wrap and place in a freezer-friendly container for up to 3 months.

When ready to use, thaw the dough overnight in the refrigerator. Then let the dough sit at room temperature for about 30 minutes before continuing with step 7.

To freeze baked loaf: You can freeze the baked and cooled bread for up to 3 months. To thaw, remove from the freezer and place on the counter until room temperature. 

close up of swiss braided bread recipe

Sweet Braided Bread Recipe FAQs

Why is my Swiss Bread hard?

This usually comes down to too much flour or overbaking. The dough should feel soft and slightly tacky before rising. If it’s dense going in, it’ll bake up firm. Keep an eye on bake time. Once the crust is golden and shiny, it’s done.

Why is my bread dry?

Dry bread usually comes from overbaking. For Swiss braided bread, look for a deep golden, glossy crust and tap the bottom. It should sound hollow and feel light for its size.

Can I make it in advance?

Yes, make the dough the night before and let it rise slowly in the fridge. The next day, shape, proof, and bake. You can also freeze the baked loaves for up to 3 months and reheat when needed.

Video: How to Make Swiss Braided Bread

You May Also Like

Cheese Popovers

Peach Muffins With Fresh Peaches

Poppy Seed Cake

Gluten Free Cheese Bread

If you try Swiss Braided Bread, please leave a star rating and let me know how you like the recipe in the comments below.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
close up of swiss braided bread recipe

Sweet Braided Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Katya
  • Prep Time: 3 hour 30 minutes
  • Cook Time: 25 mins
  • Total Time: 3 hours 55 minutes
  • Yield: 2 loaves 1x
  • Category: Bread
  • Method: Baked
  • Cuisine: American
Print Recipe

Description

Lightly sweetened Swiss braided bread with soft and airy texture. It’s delicious with butter or jam.

Ingredients

Units Scale
  • 3 Tbsp. cane sugar
  • 3 tsp. kosher salt
  • 1 packet (¼ oz.) Active Dry Yeast (2 ¼ tsp.)
  • 1 ½ cups whole milk
  • 2 Tbsp. unsalted butter, melted and slightly cooled
  • 1 large egg, lightly beaten
  • 4 cups (570 grams) all-purpose flour, plus extra for rolling the dough

Egg Wash

  • 1 egg yolk, lightly beaten
  • 1 Tbsp. water

Instructions

  1. To make the dough: Add sugar, salt, and yeast to a large bowl.
  2. Heat the milk on the stove or in the microwave until warm to the touch, about 110°F. Pour warm milk on top of the yeast mixture. Whisk gently to combine, then loosely cover with a clean kitchen towel and allow to sit for 5-10 minutes. The mixture will be frothy after 5-10 minutes.
  3. Add the melted butter and egg. Gently whisk to combine.
  4. Add flour in two additions. Stir with a wooden spoon until the mixture comes together to form a shaggy ball.
  5. Transfer it to a floured work surface. Using lightly floured hands, knead the dough until it’s smooth and elastic. If the dough is too sticky to handle, add a small amount of flour. You want a soft dough. Shape into a ball.
  6. Place the dough into a clean greased bowl. Cover it with plastic wrap and a clean kitchen towel. Let rise in a warm place until doubled in size, about 2 hours.
  7. To braid the dough: Transfer the risen dough onto a lightly floured surface and knead it gently a few times. Divide the dough into two equal balls. Form each ball into 3 pieces and roll out each piece into 12-13-inch “snakes”. 
  8. Braid the “snakes” by pressing the 3 pieces together very securely at one end and braid them as you would braid hair. Seal the second end by pressing three pieces together and tucking under the loaf.
  9. Place the loaves on a large parchment-lined baking sheet, cover with a clean kitchen towel, and allow to rise for 1 hour. Make sure there’s plenty of room for the dough to rise and expand.
  10. To bake: Preheat the oven to 400 degrees F. Combine the egg yolk with water and brush each loaf with the egg wash. Bake on the middle rack for 18-23 minutes or until golden and shiny.
  11. Remove from the oven and let cool on the pan for 10 minutes, then transfer to a wire rack to cool completely. Makes 2 loaves – 12 slices each.

Notes

  • Storing: Store the bread, well-wrapped, at room temperature for up to 5 days or in the freezer for up to 3 months.

Nutrition

  • Serving Size: 1 slice
  • Calories: 99
  • Sugar: 1.6 g
  • Sodium: 303.8 mg
  • Fat: 2.6 g
  • Carbohydrates: 15.6 g
  • Protein: 3.1 g
  • Cholesterol: 19.6 mg