Swiss brioche (Zpf) (Marmiton)

  • 500g of flour
  • 1 tspoon salt
  • 1 tsp suggar
  • 60g melted butter
  • 15g fresh yeast in warm milk
  • 3dl warm milk
  • 1 egg (for decoration)

Put the flour in a big pot and mix in the salt, suggar, butter and yeast. Then pour the milk and knead about 10 minutes. Let the dough ferment for 2 hours under a wet towel (it should double in size). Now split it in two rolls and braid them. Let it rest half an hour, then put on cooking paper and cover with the egg and -at last!- put in cold oven for another half hour, at 180'. More detailed instructions on how to braid the dough can be found here.



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