The best brioche Butterzopf à la Suisse 
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I am currently seeing quite blog-tired as you at the very sporadic entries easily. That is not to say that uncooked and baked. But we have finally, other hobbies and I currently operate quite excessive so my poor blog is a little neglected.
In the constant search for even better yeast dough recipes, I'm here
the allegedly BEST braid. And what can I say? it really is by far the best! A small piece was left and that was the next day very well.
I have the dough, of course, made in the Thermomix. However, only half of the others mass.
heated milk with yeast, sugar to 2 min at 37 ° ... then flour it and 4 min / Teigknetstufe....sobald the dough was formed above the butter is added (equal to interject during kneading)
want After the 4 minutes to reverse and 2 handfuls of raisins in dough ...... 1 hour then let go in a mixing bowl. A braid with three strands of braid (can others not me) and topped with hot air with steam (of course, as with upper-low heat). After about 30 minutes he was ready.
Oh yes, salt I took only a pinch.
========== REZKONV Recipe - RezkonvSuite v1.4
Title: The best Butterzopf brioche à la Suisse
categories: desserts
Quantity: 1 recipe
============ ============================= ================= DOUGH
1 kg white flour (Note! Always Fresh flour
- Use) 1 tablespoon
!.
salt 30 grams yeast, about
1 Tbsp. 125-140 grams of sugar, butter or margarine
*
650-700 ml milk (about 35 dag used used for 1 / 2 kg flour) 1
yolk
============================ ================== SOURCE ==========
modified from www.m.ciao.de
; - Edited * RK * 02/01/2011 by
- Heidi Fleischer
mix flour and salt in a bowl. Crumble the yeast and add
, then add the sugar and milk. All
knead into a dough. Only when the dough is compact at work the butter
. WARNING! The kneading is one of the most important things
in the manufacture of braids or breads. If it is kneaded by hand
, one needs about 10 minutes. * Milk 6.5 dl and 125 g of butter.
With an electric mixer about 5 minutes. * 7 dl milk and 140 g butter.
With a food processor about 4 minutes. * 7 dl milk and 140 g of butter.
The dough is kneaded are it is smooth and bubbly
. The dough with a wet cloth and leave at room temperature
go around the double. Duration approximately 1 hour. Why
cover with a damp cloth? The dough does not dry out and remains beautiful
elastic. Is also recommended in bread making to
. Lichens
******* overthrow After an hour the dough onto a clean table or work surface and cut in half
. can Well, braids and braided
different. Here in Switzerland there are braids of
Two-Three-Four-Five-Six, Seven and Eight strands. High and
braided flat. These methods require talent and skill. Here
the simplest method will succeed the Everyman or woman.
halved the dough and turn to about 60 cm long rolls, which run out at the ends
something. Both rolling pin set vertically in front of him and
set the upper ends together and press lightly. The
superposed ends in your hand. Then the rolling pin to turn
himself. Oops! Do not accuse them but only turn
gently and loosely. The lower ends merge also
and press lightly. Dough on V in the form on the
set table. Both ends of dough together to take, slightly down and back
to rotate. After which they braid on a baking sheet with baking paper
cover with damp cloth and leave for 30 minutes
leave. In the 2.Gärphase Preheat the oven to 220 degrees.
Tip 1! make
an ovenproof dish with water in the oven. Before baking brush
the braid with egg yolk. Start the furnace with it. Bake about 10 minutes at 220 degrees
then oven to 190 degrees and bake
reset. Back in about 45 minutes. (About 30
Tip min.gebacken 2!
is cooked Whether the queue can be controlled if you knock on the
Zopfboden. So braid easily turn around and knock.
it sounds hollow, it is just right . it still sounds muffled 5 - 10 minutes until
further. Another test: stick a knitting needle or
knife in the dough. If the needle or the knife almost dry
the braid is good. Well ... cool down a bit and then let
MEAL! Note! The braid is aromatic and longer stays
fresh when he prepared with a ½ cube of yeast (ca.20g) and dough is
. Less is more! The braid is about 2 - 3 days
fresh when he has not eaten before. The dough can also be halved
or 2 braids are made. If the
braid should be stabilized, reduce the baking time to her
10 minutes. Let cool and well packed in the Freezer type.
thawing in the oven at about 80 degrees for about 20-30 minutes.
the pigtail tastes like fresh. A little tip on thawing.
the braids off and sprayed with water.
=====
