Swiss National Day | Zopf recipe

Warm milk in a small saucepan until lukewarm.

Dissolve yeast in the warm milk and let it sit for 5-10 minutes until frothy.

In a large mixing bowl, combine flour, sugar, and salt.

Add melted butter and the yeast mixture to the flour mixture.

Mix until a dough forms, then knead on a floured surface for about 10 minutes until smooth.

Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm place for 1-2 hours until doubled in size.

Punch down the dough and divide it into three equal pieces.

Roll each piece into a long rope, about 12-14 inches long.

Braid the three ropes together to form a loaf.

Place the braided loaf on a baking sheet lined with parchment paper.

Cover the loaf with a cloth and let it rise for another 30-45 minutes.

Preheat the oven to 375°F (190°C).

Brush the loaf with egg wash for a shiny finish.

Bake for 25-30 minutes until golden brown and hollow-sounding when tapped.

Cool on a wire rack before slicing.

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