John Myers
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Swiss Sunday Braid
The perfect swiss sunday braid recipe with a picture and simple step-by-step instructions.
Pre-dough
- 100 g Wholemeal spelled flour
- 100 g Milk cold
- 0,5 g Yeast freshness
Main dough
- 900 g Wheat flour type 550
- 180 g Butter
- 300 g Milk
- 1 tbsp Honey
- 2 Pc. Eggs size L.
- 15 g Salt
- 15 g Yeast fresh
- First cake: weigh the ingredients, add a small ball of fresh yeast and stir. Let stand at room temperature for 24 hours.
- Main dough: prepare the eggs and separate one of them – keep the yolks in a cup in the refrigerator. Melt the butter in a saucepan but do not boil it. Add the milk and honey. The liquid should now be lukewarm. If so, pour from the pot into a suitable large container and dissolve the yeast in it. Add the flour and mix. Add the egg and the separated egg white and knead the dough for about 10 minutes until it is elastic.
- Let the dough rise for at least 4 hours covered (or overnight in the refrigerator) and stretch and fold again for the first 1.5 hours every 30 minutes.
- Divide the dough in half and form four strands. Braid a braid with two of each. It makes 2 braids. Let both relax for 30 minutes. Take the egg yolks out of the fridge and mix them with a little salt and milk and brush the braids with them.
- Preheat the oven to 200 ° C top / bottom heat and place the braids on a baking sheet with parchment paper. Bake steam for the first 10 minutes, then open the oven door and let off the steam. Bake for 20-25 minutes. Cooling down.
- This braid is sugar-free and is not only eaten with jam or honey, but also with mountain cheese. The combination of mountain cheese and jam is also popular.
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