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
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".
Place th...
