Swiss Butter Braid Recipe from of 17-03-2018 [Updated on 28-08-2018]
There Swiss butter braid it is one of the last recipes I tried abroad, in Switzerland of course. Its dough is very soft and has a particularly delicate flavor, which is why it lends itself very well to being stuffed with any type of ingredient. In Switzerland this braid of bread, called "Butterzopf", it is usually bought or homemade, for Sunday breakfast! Spread a layer of butter and jam on its surface and you will taste what it tastes like: P
Wake up for me this morning, my little star has the Taekwondo exam for the belt change and I can't wait to see her in action, so I leave you to the recipe and run away to get ready, kisses: *
How to make the Swiss butter braid
Melt the yeast in the milk at room temperature.
Separately, add the flour, sugar and salt in the bowl of the mixer, make a hole in the center and add the milk with the yeast.
Work everything by gradually absorbing all the flour.
At this point, add the butter into small pieces, a little at a time.
Continue to knead the dough until it becomes smooth and easily detaches from the bowl.
Once you have formed a smooth and homogeneous dough, let it rise until doubled in volume (it will take about 2 hours).
Then divide it into two parts to form two cylinders about 70 cm long, to cross over each other.
continue the weaving following the photos and finally fold the garments that are now short under the braid.
Transfer the braid to a baking tray lined with parchment paper and let it rise for 30 minutes.
Then brush it with the beaten egg and a drop of milk.
Bake in a preheated oven at 190 ° C for about 35 minutes.
Once cooled, your Swiss butter braid is ready to be enjoyed.