Bernese Sunday Braid
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 50 mins |
| Total Time | 2 hrs 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 kg flour (white or plait flour)
- 40 g yeast
- 1 teaspoon sugar
- 1 tablespoon salt
- 150 g butter, melt
- 600 ml milk, lukewarm
- 1 egg yolk
- Drop oil
Print Recipe
Pin Recipe Instructions
- Prepare a yeast dough from the flour, sugar, salt, yeast, butter and milk and let rise twice in a warm place.
- Cut two pieces of the same size out of the dough. Shape these parts into two long rolls and weave them into a braid. Place on a prepared baking tray and let rise again for at least 30 minutes. Mix the egg yolks with the oil and brush the plait with it.
- Bake in a preheated oven at 220 ° C for approx. 45 - 50 minutes.
- Note: The oil in the egg yolk gives the braid a nice shine. The same result can be achieved by using half a teaspoon of sugar instead of the oil.
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