Le Gruyère AOP Braided Bread
15' 45'
As I see it, Zopf, or as we say in Bernese German “Züpfe”, is part of a good Sunday brunch. Yet it should be a homemade, super crispy one, which doesn’t taste at all like a mass-produced pastry bought at the grocery store. In keeping with Valentine’s Day, you can twist your braid into the shape of a heart and thus create a successful surprise. Of course, this takes a little practice beforehand, but with this small added effort the braid tastes ten times better. As I chose Le Gruyère Bio for my recipe, I relied on organic production for all the other ingredients. When baking braids, it’s important to use cheese butter instead of normal butter. You can really taste the difference and will never want to use normal butter again. So I wish you a lot of fun baking and a happy Valentine’s Day for everyone.
Stéphanie Zosso
Ingredients for
Note
Attention changement nombre de personnes
Le Gruyère AOP Braided Bread
-
320 gmilk
-
500 gplait flour
-
15 gof salt
-
5 gsugar
-
70 gbutter
-
60 gegg yolks
-
100 gGruyère AOP
-
20 gorganic yeast
Preparation
Le Gruyère AOP Braided Bread
- Heat the milk a little until it is lukewarm.
- Dissolve the yeast in it.
- Dice the cheese butter.
- Mix the flour, salt and sugar, add the butter cubes and the milk, and knead into a dough.
- Cover and let rise for two hours.
- In the meantime, grate the Le Gruyère Bio and preheat the oven.
- Twist the braid, brush with egg yolk and sprinkle with the cheese.
- Bake in the oven at 190°C for 35-45min and enjoy while still warm.
