Züpfe (swiss bread)

Züpfe is bread you will find in every supermarket and bakery in Switzerland. The authentic style is a plat, however as of a family tradition on Easter my family always turns it into a bunny or chicks. It is a unique style bread that is so moorish and delicious. It goes so well with any type of jam, or just butter/margarine! And the smell that wafts through the house is a definite added bonus. It is perfect for a family brunch. So seriously, you have to give this a try, you are missing out if you do not!

Makes: 1 loaf
Preparation/rise/baking time: 10 minutes + 2 hours + 35 minutes


  • 500g white flour
  • 1/2 tbsp salt
  • 15g yeast
  • 1/2 tbsp sugar
  • 75g coconut oil/margarine/butter
  • 275 mL (almond) milk/water
  • 1 (flax/vegan) egg


  1. Melt the coconut oil with the milk in a small pan. Let it cool to body temperature.
  2. If vegan make your flax egg, if using a real egg leave it out of the fridge for half an hour before use.
  3. When the coconut oil and milk has is body temperature (test with your pinky) add the yeast and sugar stirring once or twice and letting rest for at least 5 minutes.
  4. In a bowl mix together the flour and salt.
  5. Pour the coconut/milk mixture in the bowl with flour and add the (flax) egg, mix until all ingredients are combined.
  6. Kneed on a clean surface over a sprinkle of flour for five minutes. Keep flour at hand so dough doesn’t stick to surface. Make sure you really work the dough, but don’t overwork it. Form into a ball.
  7. Coat a bowl with oil. When adding the dough to the bowl make sure to coat the dough all over, by rolling it around the bowl. Cover with a damp cloth and set in a warm-ish place to rise for an hour.
  8. After an hour it should have doubled in size, otherwise let stand for a bit longer (this depends on how well you worked your dough/over-worked). Either plat your dough, or shape it into whatever you like (e.g. a bunny), place it on a tray and cover with a damp cloth, letting it rise for another hour.
  9. Preheat the over to 200 °C. Coat the dough with (almond) milk or an egg wash and place in over. Check on the bread after 30 minutes, it usually takes another 5 minutes, but if browned too much put some foil over it to stop browning too much. Usually it is a nice golden colour and when lifting your loaf the underneath should be the same colour. You can check by tapping on the bottom, if it sound hollow its ready.
  10. Let cool for 5 minutes, after which it is ready to eat. (It is delicious when still warm.)

Hope you enjoy. Let me know what you think ❤

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