Swiss Zopf




Sieve flour into a bowl, and make a hole in the centre. Add the yeast and sugar.

Separate egg, keeping yolk to one side. Add the white to the milk , beat slightly.

Add salt, and beat again. Gently melt butter in pan, add the honey.

Add the kirsch and all ingredients to flour, mix until getting a soft dough.

Cover with cloth, leave to rest for 2 hours in a warm place.

Divide the dough into four equal pieces, and form each into a sausage, with tapering ends.

Each zopf is made up of two strands.

To make the first loaf, lay one strand horizontally on the work surface, and place another vertically across the middle.

Take the right end of the horizontal roll and lay it leftwards across the top one, and take the left end and lay it rightwards.

Then take the two ends of the vertical roll and do the same, bringing the upper end downwards and the lower end upwards.

Continue alternately until the braid is complete, then press the ends together.

Alternatively, twist the strands together from the top, like a rope, then bend the twisted dough in half and twist the ends round each other again.

Repeat for the second loaf.

Never mind if they don't come out quite right: they should taste just as good!

Paint the loaves with the eggwash.

Bake for about 40 minutes at 180° C, turning the heat up towards the end in order to brown them.