Stuffed Swiss-style plaited bread

Ingredients for 1 servings:

• 750 g flour (plaited or white flour)
• 2 ½ tsp, leveled salt
• ¾ cube of yeast, approx. 30 g
• 1 tsp, levelled sugar
• 90 g butter
• 5 dl milk
• 180 g crème fraîche
• 2 pinches of salt
• 1 pinch of nutmeg
• 100 g Gruyère, mild or spicy mountain cheese, coarsely grated
• 150 g sliced ​​Bündnerfleisch or air-dried raw ham
• 75 g pistachios, roasted, salted, shelled
• 1 egg(s)

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 45 minutes; Total time approx. 3 hours 15 minutes

with Bündnerfleisch

For the dough, crumble the yeast and mix it with the flour in a bowl. Mix in the salt and sugar. Melt the butter and mix it into the flour until it is liquid. Gradually add the milk and knead until a smooth dough forms. Cover the bowl and let the dough rise at room temperature for about 1.5 hours, until it has roughly doubled in size. Roll out the dough into a rectangle, approximately 40 x 50 cm, and cut it in half lengthwise. For the filling, season the crème fraîche with salt and nutmeg. Spread it over both dough halves and sprinkle with the grated cheese. Now cover the entire piece with the Bündnerfleisch. Roughly chop the pistachios and sprinkle them over the meat. Roll up each piece of dough lengthwise so that the filling is completely surrounded by dough. Twist the two rolls together to form a braid. Press everything together firmly and brush with water. Line a baking tray with baking paper and place the braid diagonally on it. Brush the plaited bread with egg and let it rest for another half hour. Meanwhile, preheat the oven to 200°C (top/bottom heat). Brush the plaited bread with egg again and bake in the lower half of the oven for 45 minutes. The plaited bread can be served lukewarm, perhaps with some salad. It also tastes wonderful cold the next day.