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Vegan Zopf Bread - Swiss Braided Bread-1
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5 from 2 votes

Vegan Zopf Bread – Swiss Braided Bread

This vegan zopf bread, also called Swiss braided bread, is made with an overnight poolish and therefore extra fluffy. It's best if you enjoy the most popular Swiss bread for breakfast or brunch.
Course Bread
Cuisine Swiss, Vegan
Keyword braided bread recipe, how to braid bread, vegan zopf bread
Prep Time 40 minutes
Cook Time 30 minutes
Resting Time 15 hours
Total Time 1 hour 10 minutes
Servings 2 braided breads
Calories 1244kcal
Author Aline Cueni



  • 1/3 cup + 1 tbs (100ml) unsweetened soymilk room temperature
  • 5/4 cup (150g) zopf flour 90% all purpose flour & 10% spelt flour
  • 1 tsp (3g) fresh yeast or 1/4 tsp instant | active-dry yeast
  • 1/2 tsp salt


  • 7/8 cup (210ml) unsweetened soymilk warm
  • 1/2 tbs (8g) fresh yeast or 3/4 tsp instant | active-dry yeast
  • 2 3/4 cups (350g) zopf flour 90% all purpose flour & 10% spelt flour
  • 1 tsp salt
  • 1/8 cup (30g) sugar
  • 1/4 cup (60g) margarine or plant-based butter

Vegan Egg Wash

  • 2 tbs unsweetened soymilk
  • 1 tbs agave syrup or maple syrup
  • 1 pinch ground turmeric optional



  • Evening: Mix the yeast with the milk and knead it with the other ingredients into a dough. Place in a bowl and cover with a plastic wrap. Leave at room temperature for one hour and then place it in the fridge overnight (~12h).

Dough & Braiding

  • Next morning: Take the poolish out of the fridge and leave at room temperature for one hour. Heat up the milk to lukewarm and mix with the yeast. Add all ingredients (except for margarine) into your kitchen machine and knead for 10 minutes at the lowest speed.
  • Add the margarine and knead for another 10 minutes at speed level one. Cover with a damp kitchen towel and leave to rise for 1.5 h at room temperature.
  • Divide the dough into 4 equal heavy pieces (take the kitchen scale for this). Form into balls (don't flour the working surface) and let them sit for 10 minutes.
  • Form into long loaves and roll out to ~18 inches long ropes. Braid every two ropes into a zopf (see video) and transfer on a with parchment paper lined baking sheet. -> The recipe is for two small braided bread.

"Egg" Wash & Baking

  • Mix all ingredients for the egg wash, brush the zopf with it, and cover with a larg bowl or casserole (only if possible). Leave them to rise for another 30 minutes. Start now with preheating your oven to 200°C/395°F.
  • After 30 minutes, brush the zopf again and bake for 30 minutes until golden brown. Let them cool down on a cooling rack.



  • The recipe is for two small braided bread. If you prefer, you can make one large out of it. I always freeze one right after baking.
  • Use fresh yeast if possible.
  • If you don't have spelt flour, only use all-purpose flour.
  • I recommend using unsweetened soy milk. However, if you only find sweetened soy milk, leave out the sugar in the recipe.


Calories: 1244kcal | Carbohydrates: 210g | Protein: 31g | Fat: 29g | Saturated Fat: 5g | Sodium: 2091mg | Potassium: 477mg | Fiber: 7g | Sugar: 16g | Vitamin A: 1395IU | Calcium: 239mg | Iron: 12.7mg