Easter is an important holiday celebrated across Switzerland, with many traditions that have been passed on from one generation to the next. Each region has its unique Easter customs and special dishes or cakes that are prepared especially for this holiday. And as in the United States, decorating eggs and egg hunts are of course among the most popular activities at Easter, not only for children.
To spread some Swiss Easter spirit, we have prepared recipes for two specialties that can be found at many Easter brunches in Switzerland at this time of year; the traditional Butterzopf (or braided bread) and the Osterfladen (or Easter tart).
Have you tried these recipes? We would love to see the results! Send us a picture via email.
Butterzopf
Ingredients for one Zopf
- • 4 cups (500 grams) all-purpose flour
- • 1½ teaspoons salt
- • 1 teaspoon sugar
- • 1 package (0.25 oz) fast-rising instant yeast
- • ½ stick (60 grams) of butter
- • 1¼ cups (3 deciliters) milk
- —–
- • 1 egg yolk
- • 1 tablespoon milk
Mix the flour, salt, sugar, and yeast in a bowl. Pour the milk and the melted butter into the yeast mixture. Mix all the ingredients and knead into a soft, smooth dough. If the dough remains too sticky, sprinkle in a little more flour. Cover the bowl with a clean kitchen towel and leave it to rise at room temperature for approx. 1½ hours until doubled in size.
Divide the dough into two portions and shape each into strands approx. 25 inches long, making them thinner at the ends. Braid the strands into a Zopf, or plait, and place on a baking tray lined with parchment paper. Leave to rise again for approx. 30 minutes. After the dough has risen again, mix the egg yolk and milk in a mug and brush this over the Zopf.
Bake the bread at 350 degrees F (convection bake) for approx. 30-35 minutes until the top is golden brown and the bottom of the Zopf sounds hollow when tapped.
Osterfladen
Ingredients for one tart (12″ in diameter)
- • 1⅔ cups (200 grams) all-purpose flour
- • ⅓ cup (80 grams) sugar
- • 1 pinch of salt
- • 1 stick (100 grams) of butter
- • 1 egg
- —–
- • 2 ounces (60 grams) raisins
- • 2½ tablespoons ground almonds
- • 3 teaspoons pure vanilla extract
- • 1⅔ cups (4 deciliters) light cream
- • 3 eggs
- • 5 tablespoons sugar
- • 2 tablespoons all-purpose flour
- • 1 organic lemon
- —–
- • Powdered sugar for dusting
- • Mini chocolate eggs for decoration
Mix the flour, sugar, and salt in a bowl. Cut the butter into pieces and mix these in by hand to form an even, crumbly mixture. Add the egg and mix briefly to just form a dough, do not knead. Press the dough flat, cover and chill for approx. 30 minutes.
Roll out the dough to a round shape (approx. 12″ in diameter) between two sheets of parchment paper. Place the crust in a tart pan and prick with a fork.
Chop the raisins and spread over the crust with the ground almonds. Whisk together the cream, eggs, sugar, flour, and vanilla extract. Grate half the zest of the lemon into the egg mixture, stir, and pour the mixture into the crust. Preheat the oven to 350 degrees F (convection bake).
Bake: approx. 35 minutes in the lower half of the oven. Remove the tart and leave to cool slightly, then take out of the tart pan and leave to cool on a wire rack. Before serving, dust with a little powdered sugar and decorate with mini chocolate eggs.
