Swiss braid without sugar

Ingredients for 1 servings:

• 1 kg Flour, smooth
• 125 g butter
• 500 ml milk
• 2 eggs
• 1 tbsp salt
• 1 packet of dry yeast

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 45 minutes; Total time approx. 3 hours 5 minutes

for a baking tray

Melt the butter and add the milk. Dissolve the yeast in it and let it rise for 15 minutes. In the meantime, put the flour in a mixing bowl and add a whole egg. Add the butter-milk mixture and the salt. Using the dough hook, knead into a firm dough. The dough should pull away from the bowl; add more flour or milk if necessary. Let the dough rest in a warm place until it has doubled in size. Divide the dough in half, form two braids, and brush each with a whole egg. Place the braids on a baking sheet lined with baking paper. Optionally, sprinkle with sugar. Place in a cold oven on the middle shelf and bake at 180°C (top/bottom heat) for about 35-45 minutes until golden brown.