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Single Strand Swiss Butter Braids / Einstrang-Butterzöpfchen

Single Strand Swiss Butter Braids / Einstrang-Butterzöpfchen



© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com

Sweet braided buns made from only one strand! Butterzopf is probably the most famous Swiss bread and usually baked in the form of a plait. These single-strand braids are about the size of regular buns, and can be halved and spread deliciously with butter and honey or jam, and enjoyed for breakfast or afternoon coffee. For these mini braids, I used a commercial yeast dough without a preferment, so they are rather simple and quick to make. Retarding dough overnight in the refrigerator adds flavour, improves texture and gives you much more flexibility as to when you can bake your bread. If desired, sprinkle some large pearl sugar, nuts or seeds on tops.

Single Strand Swiss Butter Braids / Einstrang-Butterzöpfchen

adopted from Marcel Paa

  • 180 g Wholemilk, at room-temperature
  • 350 g Organic white bread flour #550
  • 1 Egg yolks
  • 60 g Butter, at room-temperature
  • 10 g White sugar
  • 5 g Salt
  • 10 g Fresh yeast
  • 1 Small egg to brush, beaten
  • 6 Almonds for the topping, optional
  • 2 tsp Poppy seeds for the topping, optional
  • Pearl sugar, optional
  1. Put all the ingredients in your food processor fixed with a dough hook. Mix on low speed for approx. 2-3 minutes. Increase the speed and continue kneading the dough for 10-12 minutes until smooth, elastic and passes the “windowpane test”.
  2. Place the dough in a lightly greased bowl, cover with a kitchen towel and leave to rise at room temperature for 60 minutes. After 30 minutes, stretch and fold the dough once. Then cover the dough again and let it rest for the rest of the time.
  3. Divide the dough into 6 even portions, each about 100 grams. Roll each piece of dough, one after another, into an elongated strand. Then start again with the first strand to roll each strand to about a 50 cm rope.
  4. Gently loop the right end of each dough strand to about the middle of the strand. Pull the left end of the strand under the loop, then twist the lower part of the loop crosswise from the left. Finally, pull the end of the strand from the right side into the loop you have just crossed.
  5. Place the plaits on a baking tray lined with a baking paper, leaving enough space between them and brush with a beaten egg. Place the tray with the plaits in the fridge overnight, for 12-16 hours.
    Preheat the oven to 190C/375F, fan-forced, with a tray at the bottom rack. Remove the braids from the fridge and brush again with beaten egg and sprinkle with nuts, or seeds or pearl sugar if desired.
  6. Place the braids in the middle of the preheated oven and bake for 2 minutes when the egg coating has dried a little. Pour a cup of water into the tray at the bottom rack and bake the braids for 15 minutes until golden brown. Cool the bread on a wire rack.

© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com



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