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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":412,"emoji":419,"intro":420,"story":421,"storage":422,"whyThis":423,"equipment":428,"nutrition":433,"serveWith":441,"variations":443,"ingredients":453,"instructions":487,"pronunciation":524,"substitutions":525,"slug":538,"title":539,"shortTitle":540,"nativeName":541,"countrySlug":542,"region":543,"baseServings":434,"prepMinutes":544,"cookMinutes":545,"restMinutes":546,"difficulty":547,"course":548,"diet":551,"mainIngredients":553,"images":554,"keywords":564,"publishedAt":571,"updatedAt":571,"authorSlug":572,"summary":573,"localeSlug":538,"alternates":574},[394,397,400,403,406,409],{"answer":395,"question":396},"Roll two ropes that are thick in the middle and tapered at the ends, and lay one across the other to form a cross. Then, working outwards, always bring the pair of ends lying underneath up and over the pair lying on top, turning the loaf a quarter turn each time so you alternate sides. Keep going until the ends run out, then tuck them under the loaf. If it goes wrong, unroll the ropes and start again — the dough is forgiving.","How do I braid a Zopf with two strands?",{"answer":398,"question":399},"Zopfmehl is a Swiss flour blend sold specifically for this loaf, with a moderate protein content that gives a soft, tender crumb rather than a chewy one. Outside Switzerland, use plain white bread flour, or mix three parts bread flour with one part all-purpose to get closer to the original texture. Very strong high-protein bread flour on its own makes a slightly tougher Zopf.","What is Zopfmehl and what can I use instead?",{"answer":401,"question":402},"Usually under-proofing, too much flour, or over-baking. Enriched doughs rise more slowly than lean ones, so give the first proof the time it needs rather than the time the recipe states. Add flour sparingly during kneading — the dough should stay slightly tacky. And take the loaf out as soon as the internal temperature reaches 90 C, since ten extra minutes dries an enriched crumb badly.","Why is my Zopf dry or dense?",{"answer":404,"question":405},"Yes, and the flavour improves for it. Make the dough, knead it, and refrigerate it overnight for the first proof, then let it come back to room temperature for about an hour before shaping. The cold dough is also considerably easier to roll into neat ropes, which makes the braid tidier.","Can I make the dough the night before?",{"answer":407,"question":408},"Either the ropes were rolled too thin and even, or the loaf over-proofed before baking. Roll the ropes thicker at the centre so the braid has a high middle to begin with, and bake when the shaped loaf is puffy but still springs back slowly when pressed. A fully over-proofed braid spreads sideways and the ridges flatten out.","Why did my braid lose its shape in the oven?",{"answer":410,"question":411},"Sunday breakfast above all, which is when bakeries sell most of it, plus Christmas and New Year mornings. It is served with butter, jam and honey and coffee, torn or thickly sliced. In some regions around Bern it is also baked for funerals. It is one of the few foods eaten in the same way across both the German- and French-speaking parts of the country.","When do Swiss people eat Zopf?",[413,414,415,416,417,418],"Warm the milk to no more than lukewarm — around 35 C, comfortably below blood heat on your wrist. Hot milk kills yeast and the dough will barely move.","Knead until the dough passes the windowpane test: a small piece stretched between your fingers should go thin enough to see light through before it tears.","Roll the ropes thicker in the middle and tapered at both ends. Even-thickness ropes give a braid that bulges at the ends and sags in the middle.","Glaze twice — once when the braid is shaped and once right before baking. A single coat gives a matte, patchy crust.","If the top is browning too fast in the last ten minutes, tent it loosely with foil. An enriched dough colours long before the centre is baked through.","Let it cool at least 30 minutes before cutting. Slicing a hot enriched loaf compresses the crumb into a damp, gummy band.","🍞","Zopf is a braided loaf of enriched wheat dough made with milk and a generous amount of butter, glazed with egg yolk and baked until the crust turns deep glossy brown. Inside it is soft, slightly stretchy and only faintly sweet — much less sugary than brioche, much richer than a plain white loaf — with a clean dairy flavour that suits butter and jam and does not fight with cheese or cold meat. The braid is not decoration. Zopf is traditionally plaited from two thick ropes rather than the three most bakers know, which is what gives the finished loaf its high domed ridges and the pale seams between them. Swiss households bake or buy one every Sunday morning, and it is one of very few Swiss foods eaten identically from Geneva to St Gallen.","Zopf means braid, and the loaf is the Sunday bread of German-speaking Switzerland — bought fresh at the bakery on Saturday evening or Sunday morning, torn or sliced at a late breakfast, eaten with butter, honey and jam and a large pot of coffee. In the French-speaking cantons it is called tresse, which means the same thing, and it turns up in the same place at the same time of the week. It is also the standard bread of Christmas and New Year mornings, and around Bern it is baked for funerals as well.\n\nThere are older stories attached to the braid shape — the most repeated being that it stands in for a widow's plaited hair, once cut off and buried with her husband — but this is folklore that circulates without hard evidence behind it, and it is worth treating as a story people tell rather than a documented origin. What is documented is the loaf's spread through Bern and the surrounding cantons from the seventeenth century onwards, and its firm modern association with Sunday.\n\nSwiss bakers use a specific flour sold as Zopfmehl, a blend of wheat flours with a moderate protein level that produces a soft, tender crumb rather than a chewy one. You can get very close with plain white bread flour, or by cutting strong flour with a little all-purpose. What matters more is the fat: this is a butter-rich dough, and skimping shows up immediately as a drier, plainer loaf with a duller crust. The other thing that matters is the glaze, which is egg yolk thinned with a spoonful of cream or milk and applied twice — once before the final proof and once just before it goes into the oven. That double coat is why a proper Zopf comes out looking lacquered rather than merely golden.","Zopf is best on the day it is baked and noticeably drier by day two, which is why Swiss households buy or bake it on the morning they intend to eat it. Keep it in a paper bag or wrapped in a cloth at room temperature for up to 2 days; a plastic bag traps moisture and softens the crust to leather. Never refrigerate it, as it stales far faster in the cold. It freezes very well for 2 months, whole or sliced, and slightly stale Zopf makes outstanding French toast or bread pudding.",[424,425,426,427],"The traditional two-strand Swiss braid explained step by step, with a three-strand fallback if it defeats you.","Double egg-yolk glaze, before and after the final proof, which is what produces the deep lacquer crust.","Dough hydration and butter level tuned for a soft, tearing crumb rather than a chewy bread texture.","Proof signals by touch and appearance instead of fixed times, since kitchen temperature changes everything.",[429,430,431,432],"Stand mixer with dough hook, or a bowl and hands","Baking sheet and parchment","Pastry brush","Instant-read thermometer",{"fat":434,"carbs":435,"fiber":436,"sugar":437,"sodium":438,"protein":439,"calories":440,"estimated":8},10,41,2,4,400,8,290,[442],"Salted butter, apricot or plum jam, honey, and strong coffee — or torn alongside a cheese plate for supper.",[444,447,450],{"name":445,"description":446},"Three-strand Zopf","Braided the way most bakers already know, from three ropes. Slightly flatter and more even than the Swiss two-strand version, and much easier the first time.",{"name":448,"description":449},"Butterzopf with spelt","A quarter of the flour replaced with white spelt, which gives a nuttier flavour and a slightly denser, shorter crumb.",{"name":451,"description":452},"Sweet Zopf","Raisins soaked in warm water and kneaded in at the end, with a tablespoon more sugar in the dough. Closer to a festive loaf and common at Christmas.",[454,460,465,469,474,476,480,485],{"qty":455,"ref":456,"name":457,"unit":458,"group":459},500,"flour","white bread flour, or Zopfmehl","g","For the dough",{"qty":461,"ref":462,"name":463,"unit":464,"group":459},250,"milk","whole milk, lukewarm","ml",{"qty":466,"ref":467,"name":468,"unit":458,"group":459},80,"butter","butter, softened and cut into pieces",{"qty":470,"ref":471,"name":472,"note":473,"unit":458,"group":459},20,"yeast","fresh yeast, crumbled","or 7 g instant dried yeast",{"qty":434,"name":475,"unit":458,"group":459},"fine salt",{"qty":477,"name":478,"unit":479,"group":459},1,"sugar","tbsp",{"qty":477,"ref":481,"name":482,"unit":483,"group":484},"eggs","egg yolk","piece","For the glaze",{"qty":477,"name":486,"unit":479,"group":484},"cream or milk",[488,493,496,500,504,507,511,515,520],{"tip":489,"text":490,"title":491,"timerSeconds":492},"If nothing foams, the yeast is dead or the milk was too hot. Start this step again rather than pressing on.","Warm {qty:milk} of milk until it feels barely warm on the inside of your wrist, no hotter than 35 C. Crumble in the fresh yeast with the sugar and stir until dissolved, then leave for 10 minutes until the surface is foamy and smells of bread.","Wake the yeast",600,{"text":494,"title":495},"Put the flour and salt in a large bowl, pour in the yeast milk and mix to a shaggy mass. Add the softened butter a few pieces at a time, working each addition in before the next — the dough will look greasy and reluctant for a few minutes and then suddenly come together.","Make the dough",{"text":497,"title":498,"timerSeconds":499},"Knead for 10 to 12 minutes by machine or 15 by hand, until the dough is smooth, elastic, slightly tacky and pulls cleanly away from the bowl. Test it by stretching a small piece between your fingers: it should thin out enough to see light through before tearing.","Knead",720,{"text":501,"title":502,"timerSeconds":503},"Shape the dough into a ball, return it to a lightly oiled bowl, cover, and leave somewhere warm for 90 minutes to 2 hours until roughly doubled and a finger pressed 2 cm into it leaves a dent that fills back in only slowly.","First proof",5400,{"text":505,"title":506},"Turn the dough out, knock it back gently and divide it into two equal pieces by weight. Roll each into a rope about 45 cm long, noticeably thicker through the middle and tapering to thin ends. Let them rest 5 minutes if they resist stretching.","Roll the ropes",{"tip":508,"text":509,"title":510},"If the two-strand braid defeats you, divide the dough into three and plait it the ordinary way. It bakes just as well.","Lay one rope across the other to form a cross. Working outwards from the centre, always lift the pair of ends lying underneath and bring them over the pair lying on top, turning the loaf a quarter turn each time so you alternate sides. Continue to the ends and tuck them neatly beneath the loaf.","Braid it",{"text":512,"title":513,"timerSeconds":514},"Lift the braid onto a lined baking sheet. Beat the egg yolk with the cream and brush a thin, even coat over every surface, getting into the seams. Cover loosely and prove for 40 to 50 minutes until visibly puffed and slow to spring back when pressed.","Glaze and second proof",2700,{"tip":516,"text":517,"title":518,"timerSeconds":519},"Tent with foil if the ridges darken before the loaf is baked through.","Heat the oven to 200 C. Brush the braid with a second coat of glaze, then bake for 15 minutes, drop the temperature to 180 C and bake for another 20 to 25 minutes until the crust is a deep glossy brown and the base sounds hollow. The centre should read 90 C on a thermometer.","Bake",1500,{"text":521,"title":522,"timerSeconds":523},"Slide the loaf onto a wire rack and leave it at least 30 minutes. Cutting into it hot compresses the crumb into a damp band, and the difference between a warm Zopf and a hot one is the difference between soft and gummy.","Cool before cutting",1800,"TSOPF",[526,530,534],{"note":527,"swap":528,"original":529},"Zopfmehl is a moderate-protein Swiss blend that gives a soft crumb. Straight strong bread flour makes a slightly chewier loaf; cutting it with all-purpose brings it very close to the original.","Plain white bread flour, or three parts bread flour to one part all-purpose","Zopfmehl",{"note":531,"swap":532,"original":533},"Instant yeast can go straight into the flour. Active dry needs to be woken in the warm milk with a pinch of sugar for ten minutes until it foams.","7 g instant dried yeast, or 9 g active dry yeast","Fresh yeast",{"note":535,"swap":536,"original":537},"A dairy-free Zopf works surprisingly well, though the crumb is a little less tender. Use a plant milk with some fat in it, not a watery skimmed version, and glaze with plant milk and a little maple syrup instead of egg.","Oat or soy milk, with vegan block butter","Whole milk","zopf","Zopf (Swiss Sunday Butter Braid)","Zopf","Zopf \u002F Tresse","switzerland","Bern and German-speaking Switzerland",30,40,150,"medium",[549,550],"bread","breakfast",[552],"vegetarian",[456,467,462,471],[555,558,560,562],{"alt":556,"src":557},"Glossy braided Swiss Zopf loaf with a deep golden egg-washed crust on a wooden board","\u002Fimages\u002Frecipes\u002Fzopf\u002Fhero.jpg",{"alt":556,"src":559},"\u002Fimages\u002Frecipes\u002Fzopf\u002Fhero-16x9.jpg",{"alt":556,"src":561},"\u002Fimages\u002Frecipes\u002Fzopf\u002Fhero-1x1.jpg",{"alt":556,"src":563},"\u002Fimages\u002Frecipes\u002Fzopf\u002Fhero-4x3.jpg",[538,565,566,567,568,569,570],"swiss braided bread","butterzopf","tresse","enriched dough","sunday breakfast","baking","2026-08-19","dishroute-kitchen","A milk-and-butter dough braided from two fat ropes and glazed with egg yolk until it bakes to a deep lacquered brown. Soft, faintly sweet, and Swiss Sunday breakfast by definition.",{"en":575},"\u002Frecipe\u002Fzopf",{"items":577,"total":434,"page":477,"limit":847,"hasMore":848},[578,611,642,676,706,733,761,787,812,822],{"slug":579,"title":580,"shortTitle":581,"nativeName":581,"countrySlug":542,"region":582,"baseServings":437,"prepMinutes":583,"cookMinutes":544,"difficulty":584,"course":585,"diet":587,"mainIngredients":588,"images":593,"keywords":603,"publishedAt":571,"updatedAt":571,"authorSlug":572},"alplermagronen","Älplermagronen (Swiss Alpine Macaroni with Potato)","Älplermagronen","Central Switzerland and the Alps",15,"easy",[586],"main",[552],[589,590,591,592],"pasta","potato","gruyere","onion",[594,597,599,601],{"alt":595,"src":596},"Bowl of creamy macaroni with potato and melted alpine cheese under dark fried onions, apple sauce beside it","\u002Fimages\u002Frecipes\u002Falplermagronen\u002Fhero.jpg",{"alt":595,"src":598},"\u002Fimages\u002Frecipes\u002Falplermagronen\u002Fhero-16x9.jpg",{"alt":595,"src":600},"\u002Fimages\u002Frecipes\u002Falplermagronen\u002Fhero-1x1.jpg",{"alt":595,"src":602},"\u002Fimages\u002Frecipes\u002Falplermagronen\u002Fhero-4x3.jpg",[604,605,606,607,608,609,610],"älplermagronen","alpine macaroni","swiss","apple sauce","gruyère","one pot","comfort food",{"slug":612,"title":613,"shortTitle":614,"nativeName":615,"countrySlug":542,"region":616,"baseServings":437,"prepMinutes":617,"cookMinutes":618,"difficulty":584,"course":619,"diet":621,"mainIngredients":622,"images":624,"keywords":634,"publishedAt":571,"updatedAt":571,"authorSlug":572},"basler-mehlsuppe","Basler Mehlsuppe (Basel Browned Flour Soup)","Basler Mehlsuppe","Basler Mählsuppe","Basel",5,50,[620],"soup",[],[456,467,623,592],"stock",[625,628,630,632],{"alt":626,"src":627},"Deep brown Basel flour soup in a bowl with melting grated cheese and chives on top","\u002Fimages\u002Frecipes\u002Fbasler-mehlsuppe\u002Fhero.jpg",{"alt":626,"src":629},"\u002Fimages\u002Frecipes\u002Fbasler-mehlsuppe\u002Fhero-16x9.jpg",{"alt":626,"src":631},"\u002Fimages\u002Frecipes\u002Fbasler-mehlsuppe\u002Fhero-1x1.jpg",{"alt":626,"src":633},"\u002Fimages\u002Frecipes\u002Fbasler-mehlsuppe\u002Fhero-4x3.jpg",[635,636,637,638,639,640,641],"basler mehlsuppe","flour soup","basel","fasnacht","roux","swiss soup","carnival food",{"slug":643,"title":644,"shortTitle":645,"nativeName":645,"countrySlug":542,"region":646,"baseServings":647,"prepMinutes":545,"cookMinutes":9,"restMinutes":648,"difficulty":649,"course":650,"diet":652,"mainIngredients":655,"images":659,"keywords":669,"publishedAt":571,"updatedAt":571,"authorSlug":572},"bundnerfleisch","Bündnerfleisch (Swiss Air-Dried Alpine Beef)","Bündnerfleisch","Graubünden",12,43200,"hard",[651],"appetizer",[653,654],"gluten-free","dairy-free",[656,657,658],"juniper","black-pepper","garlic",[660,663,665,667],{"alt":661,"src":662},"Paper-thin slices of dark red air-dried Swiss alpine beef fanned on a wooden board with rye bread","\u002Fimages\u002Frecipes\u002Fbundnerfleisch\u002Fhero.jpg",{"alt":661,"src":664},"\u002Fimages\u002Frecipes\u002Fbundnerfleisch\u002Fhero-16x9.jpg",{"alt":661,"src":666},"\u002Fimages\u002Frecipes\u002Fbundnerfleisch\u002Fhero-1x1.jpg",{"alt":661,"src":668},"\u002Fimages\u002Frecipes\u002Fbundnerfleisch\u002Fhero-4x3.jpg",[670,671,672,673,674,606,675],"bündnerfleisch","air-dried beef","graubünden","charcuterie","curing","aperitif",{"slug":677,"title":678,"shortTitle":679,"nativeName":680,"countrySlug":542,"region":681,"baseServings":647,"prepMinutes":682,"cookMinutes":682,"restMinutes":519,"difficulty":649,"course":683,"diet":685,"mainIngredients":686,"images":689,"keywords":699,"publishedAt":571,"updatedAt":571,"authorSlug":572},"engadiner-nusstorte","Engadiner Nusstorte (Engadine Caramel Walnut Tart)","Engadiner Nusstorte","Engadiner Nusstorte \u002F Tuorta da nuschs engiadinaisa","Engadine, Graubünden",45,[684],"dessert",[552],[687,467,456,688],"walnuts","heavy-cream",[690,693,695,697],{"alt":691,"src":692},"Slice of Engadine walnut tart showing dark caramel and chopped walnuts between thick shortcrust layers","\u002Fimages\u002Frecipes\u002Fengadiner-nusstorte\u002Fhero.jpg",{"alt":691,"src":694},"\u002Fimages\u002Frecipes\u002Fengadiner-nusstorte\u002Fhero-16x9.jpg",{"alt":691,"src":696},"\u002Fimages\u002Frecipes\u002Fengadiner-nusstorte\u002Fhero-1x1.jpg",{"alt":691,"src":698},"\u002Fimages\u002Frecipes\u002Fengadiner-nusstorte\u002Fhero-4x3.jpg",[700,701,702,703,672,704,705],"engadiner nusstorte","walnut tart","caramel","engadine","swiss dessert","shortcrust",{"slug":707,"title":708,"shortTitle":709,"nativeName":710,"countrySlug":542,"region":711,"baseServings":437,"prepMinutes":583,"cookMinutes":470,"difficulty":547,"course":712,"diet":713,"mainIngredients":714,"images":716,"keywords":726,"publishedAt":571,"updatedAt":571,"authorSlug":572},"swiss-cheese-fondue","Fondue Moitié-Moitié (Swiss Melted Cheese Pot)","Fondue Moitié-Moitié","Fondue moitié-moitié","Fribourg and the Romandie",[586],[552],[591,658,715],"cornstarch",[717,720,722,724],{"alt":718,"src":719},"Earthenware caquelon of molten Swiss cheese fondue with long forks and cubes of crusty bread","\u002Fimages\u002Frecipes\u002Fswiss-cheese-fondue\u002Fhero.jpg",{"alt":718,"src":721},"\u002Fimages\u002Frecipes\u002Fswiss-cheese-fondue\u002Fhero-16x9.jpg",{"alt":718,"src":723},"\u002Fimages\u002Frecipes\u002Fswiss-cheese-fondue\u002Fhero-1x1.jpg",{"alt":718,"src":725},"\u002Fimages\u002Frecipes\u002Fswiss-cheese-fondue\u002Fhero-4x3.jpg",[727,728,729,591,730,731,732],"fondue","moitie-moitie","swiss cheese","vacherin","melted cheese","winter",{"slug":734,"title":735,"shortTitle":736,"nativeName":737,"countrySlug":542,"region":738,"baseServings":437,"prepMinutes":470,"cookMinutes":739,"difficulty":547,"course":740,"diet":741,"mainIngredients":742,"images":744,"keywords":754,"publishedAt":571,"updatedAt":571,"authorSlug":572},"papet-vaudois","Papet Vaudois (Swiss Leek and Potato Stew with Sausage)","Papet Vaudois","Papet vaudois","Vaud",55,[586],[],[743,590],"leek",[745,748,750,752],{"alt":746,"src":747},"A plate of soft stewed leeks and potatoes topped with a split smoked cabbage sausage","\u002Fimages\u002Frecipes\u002Fpapet-vaudois\u002Fhero.jpg",{"alt":746,"src":749},"\u002Fimages\u002Frecipes\u002Fpapet-vaudois\u002Fhero-16x9.jpg",{"alt":746,"src":751},"\u002Fimages\u002Frecipes\u002Fpapet-vaudois\u002Fhero-1x1.jpg",{"alt":746,"src":753},"\u002Fimages\u002Frecipes\u002Fpapet-vaudois\u002Fhero-4x3.jpg",[755,756,757,758,606,759,760],"papet vaudois","leek stew","saucisse aux choux","vaud","smoked sausage","winter stew",{"slug":762,"title":763,"shortTitle":764,"nativeName":765,"countrySlug":542,"region":766,"baseServings":437,"prepMinutes":583,"cookMinutes":767,"difficulty":584,"course":768,"diet":769,"mainIngredients":770,"images":771,"keywords":781,"publishedAt":571,"updatedAt":571,"authorSlug":572},"swiss-raclette","Raclette (Swiss Scraped Melted Cheese with Potatoes)","Raclette","Raclette du 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