Preparation
Starter (Levain):
Dissolve the yeast in lukewarm milk.
Add the flour until you get a thick pancake batter consistency.
Place the mixture in a mixing bowl and cover with a cloth.
Let rise for 2 hours in a warm place.
Dough:
Add all remaining ingredients to the starter.
Knead thoroughly, incorporating air into the dough.
Beat the dough against the work surface several times.
Cover and let rise in a warm place for about 1 hour and 30 min.
Shape the dough into three long strands and braid.
Let rest in a cool place for 30 min.
Brush with beaten egg and bake for 40–45 min at 210°C.
Recipe from the book: "Cuisine & Traditions au Pays de Fribourg", Editions la Sarine.
For 1 Butter Zopf
Preparation : 165 min
Cooking : 40 to 45 min
Ingredients and products
- 20 g fresh yeast
- 1 dl lukewarm milk
- 1 tbsp flour
- 5 dl lukewarm milk
- 80 g butter
- 20 g salt
- 1 kg white flour (type "fleur")
