Sunday braid

Ingredients for 4 servings:

• 1 kg flour
• 30 g yeast, fresh
• 500 ml milk
• 150 g butter or margarine
• 2 egg yolks
• 1 tsp, levelled sugar
• 1 tsp, leveled salt
• 1 egg yolk for brushing
• Grease for the tray

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Butter braid

Sift the flour into a bowl. Mix the yeast with a little milk. Melt the butter in a pan. Remove the pan from the heat and add the cold milk. Stir in the egg yolk, sugar, and salt, then add the mixed yeast and mix well. Stir this liquid into the flour. Knead and beat the dough well, or knead it in a food processor for 4-6 minutes until it is evenly elastic. Let it rise in the covered bowl until doubled in size. Form two equal-sized rolls and twist them into a rope. “Fold” the rope and continue twisting (similar to making a rope). Let it rise briefly on a greased baking sheet (about 15 minutes). Brush with egg yolk and bake at about 190-200°C for about 30-40 minutes. Preheating is only necessary for older ovens. This plaited loaf is eaten for breakfast on weekends in Switzerland – therefore, it is not particularly sweet; it is not a cake.