Sunday Butter Zopf

Traditional Swiss bread, made on Sundays ... Recipe from the Betty Bossi site. Exceptional, like everything with butter ...

Preparation steps

In a bowl, mix the flour and salt. Put the yeast in a little milk with sugar. The milk is separated from the total 300 ml, and should be body temperature.
Add the prepared yeast, softened butter and the rest of the warm milk to the flour. Knead the dough, which should be handed out on a board and work for about 10 minutes or until it becomes smooth, without the slightest addition of flour.
Return to the bowl to rise for 1 hour and 30 minutes. Cover with cling film and leave in a warm place
Divide the risen dough into 2 parts
Roll each piece of dough individually.
elongate them into rollers about 70 cm long so that they are a little thicker in the middle.
Fold them into the X thickest part and knit.
You can find zopf knitting on YouTube, and it’s very simple
Place the knitted Zopf on baking paper and coat with a mixture of egg yolk and milk
Leave to stand, uncovered for 30 min
Coat again. Bake in a preheated oven at 200 degrees - 35 min

Serving

Although we started it right away, still warm ... Zopf is eaten chilled, on Sundays for breakfast with butter and jam - this time from cherries

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