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The primary purpose of the Swiss-American Association of Connecticut is to cultivate the social experiences of the Swiss and friends of Switzerland in Connecticut. The association also aims to preserve the social and cultural heritage of Switzerland while fostering a friendship between Switzerland and the U.S.


Embassy Resources and Registration

  • If you are a Swiss citizen living in the U.S., click here to learn about registration
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  • For details about the Swiss AHV/IV, click here
  • Would you like to vote in Switzerland? We recommend the following.
  • Link to the official News Magazine for Swiss Abroad


Moving, Living and Entertaining


Further resources: the Swiss Benevolent Society.



Recipe of the Month:

Bread recipe - the Zopf

This is a typical Swiss Sunday treat. The Zopf - or Züpfe as it is called in Bern - has been known in Switzerland since at least the middle of the 15th century.

Ingredients (for 2 loaves)
1 kg white flour ,    or 7 Cups
200 g butter  - 1 stick and 6 tablespoons butter
1 egg
½ l milk -  2 cups
50 g fresh yeast or 15 gm dried - 2 envelopes dry yeast
1 tbsp sugar
3-4 tsp salt

Sieve flour into a bowl, and make a hollow in the centre. In a seperate cup dissolve yeast in lukewarm milk, add sugar stir carefully, let rise. Separate egg, keeping yolk to one side. Add salt along the side of the bowl containing the flour, gently melt butter in pan' let cool a bit, add yeast mixure to flour in to hollow, carefully mix yeast mixure with flour, add cooled butter to flour, and mix in. Mix until dough does not stick anymore, cover with cloth, leave to rest for one hour in a warm place.

Divide the dough into four equal pieces, and form each into a sausage, with tapering ends.

Here comes the difficult bit...

Each zopf is made up of two strands. To make the first loaf, lay one strand horizontally on the work surface, and place another vertically across the middle. Take the right end of the horizontal roll and lay it leftwards across the top one, and take the left end and lay it rightwards. Then take the two ends of the vertical roll and do the same, bringing the upper end downwards and the lower end upwards. Continue alternately until the braid is complete, then press the ends together.

Alternatively, twist the strands together from the top, like a rope, then bend the twisted dough in half and twist the ends round each other again.

Repeat for the second loaf.

Never mind if they don't come out quite right: they should taste just as good!

Paint the loaves with the egg yolk mixed with water.

Bake for about 40 minutes at 200-220 C, turning the heat up towards the end in order to brown them.