Swiss Egg Braids Recipe
Swiss Egg Braids made with this recipe looks nice in addition to tasting great! This European recipe of Swiss Egg Braids is enjoyed the world over. This Swiss Egg Braids, when served as a Side Dish will always bring cheer to your table. In my estimation, if one is a chef, one needs to have a personal recipe of Swiss Egg Braids, just like I do.
Ingredients
1 cup milk
1/2 cup sugar
1 teaspoon salt
2 packages yeast, active dry or com-pressed
1/2 cup warm water (lukewarm for compressed yeast)
5 cups unsifted all-purpose flour
1/2 cup (1/4 lb.) butter or margarine, melted and cooled to lukewarm
3 eggs, slightly beaten
Directions
Scald milk and pour over sugar and salt in a large bowl.
Let cool to lukewarm.
Blend yeast with water and let stand until softened; add to milk and sugar mixture.
Beat in 2 cups of flour to make a smooth, thick batter.
Cover and let stand in a warm place 45 minutes, or until light and foamy.
Add butter and eggs; blend thoroughly.
Stir in 2 1/2 cups of the remaining flour to make a soft dough.
Sprinkle last 1/2 cup flour on board, then turn dough out onto the floured board; cover and let stand 10 minutes.
Knead dough until it is smooth and satiny (this will take about 8 minutes).
Place in greased bowl; turn dough over to grease top.
Cover and let rise in a warm place until doubled in bulk, about 1 hour and 45 minutes.
Swiss Egg Braids.
Divide dough in half, cover, and let stand 10 minutes.
Then divide each half into thirds.
Roll each portion of dough between hands to form a strand 12 inches long, 1 1/4 inches in diameter.
Place 3 strands on board; braid together.
Pinch ends together and tuck under loaf.
Place on greased baking sheet.
Repeat process to make second braid.
Cover and let rise in warm place until nearly double, about 1 hour and 15 minutes.
Brush with 1 egg yolk slightly beaten with 1 tablespoon water.
Bake in a 350° oven for about 35 minutes or until golden brown.
Cool on wire racks.
Let cool to lukewarm.
Blend yeast with water and let stand until softened; add to milk and sugar mixture.
Beat in 2 cups of flour to make a smooth, thick batter.
Cover and let stand in a warm place 45 minutes, or until light and foamy.
Add butter and eggs; blend thoroughly.
Stir in 2 1/2 cups of the remaining flour to make a soft dough.
Sprinkle last 1/2 cup flour on board, then turn dough out onto the floured board; cover and let stand 10 minutes.
Knead dough until it is smooth and satiny (this will take about 8 minutes).
Place in greased bowl; turn dough over to grease top.
Cover and let rise in a warm place until doubled in bulk, about 1 hour and 45 minutes.
Swiss Egg Braids.
Divide dough in half, cover, and let stand 10 minutes.
Then divide each half into thirds.
Roll each portion of dough between hands to form a strand 12 inches long, 1 1/4 inches in diameter.
Place 3 strands on board; braid together.
Pinch ends together and tuck under loaf.
Place on greased baking sheet.
Repeat process to make second braid.
Cover and let rise in warm place until nearly double, about 1 hour and 15 minutes.
Brush with 1 egg yolk slightly beaten with 1 tablespoon water.
Bake in a 350° oven for about 35 minutes or until golden brown.
Cool on wire racks.
