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")
