Put the plait flour with the dry yeast and salt in a bowl. Warm the milk with the butter in a pan slightly, but do not let it get hot. Then add the milk and butter to the flour mixture, stir and knead for about 10-15 minutes until the dough is nice and smooth.
Cover and let the dough rise at room temperature for approx. 1 - 2 hours. Traditionally you then form a nice braid, but I just make small round buns out of it.
Brush the plaited rolls with coffee cream. Let rise again slightly. Meanwhile preheat the oven to 200 degrees. Bake the rolls with the fan for about 20 minutes until they are golden brown.
Tip: The Zopfmehl is available in most supermarkets in Switzerland. But you can also mix it yourself. It consists of 90% white flour and 10% spelled flour.
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