Zuepfe: Grandma's Swiss New Year's Recipe

This traditional Swiss bread pudding is a comforting way to welcome the New Year, filled with warm spices and a touch of sweetness. Passed down through generations, it’s perfect for sharing with family and friends on a cozy winter day.

Helpful Tips For Cooking

Use room temperature ingredients to help the dough rise evenly.
Allow the dough to rest fully between kneading and shaping for a lighter texture.
Brush the top with egg wash before baking to get a beautiful golden crust.

Ingredients 0/9

3 (.25 ounce) packages active dry yeast 3 cups warm water (110 degrees F/45 degrees C), divided 1 pint heavy cream 1 cup butter 6 eggs 3 tablespoons salt 8 cups all-purpose flour, or as needed 1 egg, beaten 1 tablespoon water

Why This Recipe Is So Popular

This bread is more than just a treat; it carries the warmth of tradition and family gatherings. Its slightly sweet and soft texture makes it perfect for sharing during special occasions. Every bite feels like a cozy celebration of Swiss heritage.

Step 1

Stir the yeast into 1 cup of water and set it aside for a bit. Meanwhile, warm the heavy cream in a saucepan over medium heat until it’s just about to boil—this usually takes around 3 to 4 minutes. Take it off the heat, then stir in the butter until it melts. Add the remaining 2 cups of warm water, then mix in the eggs and salt until everything is combined and the butter is fully melted. Pour in the yeast mixture and give it a good stir.

Step 2

Using an electric mixer, gradually beat in 4 cups of flour until the dough comes together, adding more flour if it feels too sticky. Turn the dough out onto a generously floured surface and knead in about 4 more cups of flour until the dough is smooth, elastic, and no longer sticky. Pop it into a large greased bowl, cover it, and let it rise until doubled in size—this should take about 2 hours.

Step 3

Once it’s risen, punch the dough down gently and let it rise again for another 30 minutes. Then divide the dough into six long strands. Take two strands at a time, overlap them into an upside-down "U," and braid them together. Place your braids on an ungreased baking sheet.

Step 4

Whisk together a beaten egg with a tablespoon of water and brush this wash over the braids. Let them rest and rise for about 20 more minutes. When you’re ready, preheat the oven to 350°F (175°C) and bake the loaves for 30 to 40 minutes, or until they turn a lovely golden brown. Let them cool a bit before digging in!

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By David Brown

David shares approachable recipes, helpful cooking tips, and simple meal ideas.

Creative Serving Ideas

Enjoy this bread fresh with butter and jam for breakfast or alongside a hearty soup for dinner. It also pairs wonderfully with cheese and cured meats, making it a versatile addition to any meal.

Storage Guide

Store the bread in an airtight container at room temperature to keep it soft for up to two days. For longer storage, slice and freeze it, then toast slices as needed to refresh the flavor and texture.

Frequently Asked Questions

Can I use instant yeast instead of active dry yeast?

Yes, you can use instant yeast, but reduce the amount by about 25% and mix it directly with the flour instead of dissolving it in water first.

How do I know when the dough has risen enough?

The dough should roughly double in size and look puffy when it has risen properly.

Can I substitute milk for heavy cream?

You can use whole milk, but the texture will be less rich and creamy than with heavy cream.

What if my dough feels too sticky after adding the flour?

Gradually add more flour a little at a time while kneading until the dough is smooth and not sticky.

How do I store the braided loaves after baking?

Store them in an airtight container or wrapped in foil at room temperature for up to 3 days. For longer storage, freeze them.

Can I make the dough ahead of time and refrigerate it?

Yes, you can refrigerate the dough after the first rise for up to 24 hours; just bring it to room temperature before shaping.

What is the purpose of the egg wash on the braids?

The egg wash gives the loaves a shiny, golden brown crust when baked.

Can I use whole wheat flour instead of all-purpose flour?

You can substitute some whole wheat flour, but it may change the texture and require additional liquid or flour adjustments.