The tradition & historical record
1 min read · 2 sourcesZopf (German pronunciation: [tsɔpf] ), Butterzopf ([ˈbʊtɐˌtsɔpf]) or Züpfe ([ˈtsʏpfə]) (tresse [tʁɛs] in French and treccia [ˈtrettʃa] in Italian) is a type of Swiss, Austrian, and German bread made from white flour, milk, eggs, butter and yeast. The zopf is typically brushed with egg yolk, egg wash, or milk before baking, lending it its golden crust. It is baked in the form of a plait and traditionally eaten on Sunday mornings. The name in all three languages is derived from the shape of the bread, meaning "braid" or "pigtail". Unlike other braid-shaped breads such as challah or Hefekranz, Swiss Zopf is unsweetened. 1
The text above is adapted from the Wikipedia article “Zopf”, available under the Creative Commons Attribution-ShareAlike 4.0 licence. 1
Zopf is type of Swiss, Austrian, German or Bavarian bread, according to the structured record cited below. This entry was generated automatically from that record and has not yet been reviewed by a person familiar with the tradition. 2
The source record links this tradition to 4 external registers, which can be verified through the citation. 2