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Swiss Butter Braided Bread (Butterzopf)

posted by Liz Berg on December 2, 2014 (updated 5/29/26)

Swiss Butter Braid AKA Butterzopf is a slightly sweet, plaited, special occasion bread, perfect for the holidays, entertaining, or when you want to treat yourself to some yeasty deliciousness. Crank up your oven and bake a loaf of this magnificent braided bread.

This Butter Braid, also known as a Butter Zoft, hails from Switzerland.

beautiful loaf of Swiss Butter Braid (Butterzopf) on a white platter.

Table of Contents hide

1 Why You Must Make

2 Ingredient Notes:

3 Recipe Tips: Braided Yeast Bread

4 Frequently Asked Questions

5 You May Also Like:

6 Swiss Butter Braid

Why You Must Make

I have a “thing” for braided bread recipes. They just seem festive. My mom would braid dyed hard-boiled eggs into our Easter bread and drizzle it with icing, and I contemplated forming this loaf into a wreath as she did till it came up short in length.
This butter braid or butterzopf is more of an everyday bread to the Swiss, but I think it looks pretty fancy.
A good dose of sugar provides a lovely sweetness, and two eggs plus one yolk adds richness along with a lovely golden color. I think it would be perfect for any holiday meal this month. And imagine leftovers (IF there are any) as French toast. Swooning at the thought. This butter braid was a huge hit with my crew.

Ingredient Notes:

Kitchen Staples – Milk, Sugar, Melted Butter, Eggs plus one Yolk, Salt, All-Purpose Flour
Instant Yeast (affiliate links in blue) – One envelope; I used Red Star Platinum Yeast

overhead view of a beautiful loaf of Swiss Butter Braid (Butterzopf) on a white platter.

Recipe Tips: Braided Yeast Bread

If you own a Heavy-Duty KitchenAid (affiliate link) or another mixer, use the dough hook to knead the dough. It will save time and energy.
Malgieri suggests mixing in 1½ cups raisins, currants another diced dry fruit before braiding.
Do not force the proofing by putting the dough in an overheated area. 80-90° F is just fine. Any warmer and the resulting yeast efficiency will not be optimal. Plus, a slower rise develops better flavor.
Braiding bread is much like braiding hair. Once you get the rhythm, it becomes easy.
Pinch 3 strands of equal lengths together at one end, then cross the left strand over the middle strand, then the right strand over the middle strand, and continue. Pinch the strands together when there is not enough to braid anymore. Tuck the ends under and you’re set!
Don’t braid too tightly or it could split apart while baking.
Let it proof (rise) again, glaze, and bake!
If the loaf is getting too dark after 30 minutes or so in the oven, loosely cover it with foil.
The bread is done when it feels firm when pressed and sounds hollow when you rap on the bottom of the loaf.
Cool on a wire rack before slicing.

slices of tender Swiss Butter Braid (Butterzopf) on a white platter.

Frequently Asked Questions

When Do the Swiss Serve this Butterzopf Recipe?

In Switzerland, this butter braid is a common addition to breakfast on Sunday mornings.

How Does a Butterzopf Differ from Challah?

Challah is often made with oil, but Butterzopf always uses butter.

How Long Has This Butter Braid Been Around?

It dates back to the mid-15th century. There was a tradition that a woman would cut off her braid and place it in her husband’s grave as he was being buried. The braid was eventually replaced by this braided loaf.

How Should a Butter Braid Be Stored?

Like most bread, it’s best on the day it’s made. But it can be stored airtight at room temperature for 3-4 days, in the refrigerator for up to a week, or well wrapped in the freezer for up to 3 months (I wrap in foil, then a freezer-quality Ziploc bag).