Butter plait (Swiss Butter Zopf)

500 g Zopf flour (90% plain white + 10% spelt flours)

or strong white flour

1 tsp sugar

1½ tsp salt

20 g yeast

crumbled

150 ml milk

125 ml water

100 g butter

melted, slightly cooled

1 egg

beaten

Mix flour, sugar and salt in a bowl. Add the yeast and mix. Stir together the milk, water and butter, then add to the flour mixture, and knead into a soft, smooth dough. Cover and leave to rise at room temperature for approximately 45 minutes, until doubled in size.

Divide the dough in half and roll each piece into a strand approximately 40 cm long. Plait the 2 strands into a layered braid. Place the plaited loaf on a baking tray lined with baking paper and brush with egg. Leave the plaited loaf to rise in the refrigerator for approximately 8 hours or overnight. Remove from the refrigerator, brush again with a little egg, and leave to rest at room temperature for approximately 15 minutes.

Preheat the cooking space with professional baking glazed to 190 °C. Insert the tray with the plaited loaf into the preheated cooking space and bake for approximately 30 minutes. Remove and allow it to cool on a rack.

(Pre-)heat cooking space to 190 °C with Professional baking glazed

Preheating completed. Insert cookware.

Professional baking glazed 190 °C for 30 Mins