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Dissolve yeast in lukewarm milk. Gradually add flour and knead continuously. Meanwhile, incorporate butter, one egg, and salt.
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Cover the kneaded dough with a clean kitchen towel and let rest for one hour.
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Divide the dough into two or four equal portions (depending on whether making one large or two small braids). Roll each portion into 50-60 cm long strands. Braid with two strands each, and brush with egg yolk.
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Place in cold oven and bake at 230°C convection for 30 minutes. Check after this time, and add 5 more minutes or reduce to 180°C depending on color.
Notes
Time breakdown:
- Preparing dough: 5min
- Rising: 60min
- Braiding: 10min
- Baking: 35min
For tradition: According to Swiss mythology, you can tell if the braid is baked long enough by turning it over and tapping the bottom surface: if it sounds hollow, it's done!