The traditional sweet bread for the weekend in Switzerland is Zopf.

The tricky ingredient to get is Zopfmehl, a special kind of extra fine flour made up of 10% or more white spelt and 90% or less white wheat. Mix it yourself if you need to.

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Break up the yeast into little crumbs, add sugar and a tiny bit of water and dissolve it all to wake up the yeast.

Add flour, salt, butter and milk, then knead it for 10min until it is soft, smooth and supple.

For a ball and cover it with a towel. Let it rise for half an hour.

Knead it agains, form one or two strings and braid it.

Optionally: cover it with egg wash for extra color. I no longer do this, though. What a waste of an egg.

Place in an oven at 180°C for 35min.

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