Swiss tresse

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Published on basic spring summer fall winter

Ingredients

  • 300 g milk
  • 20 g fresh yeast, crumbled (or 8 g dry yeast)
  • 1 tbsp sugar
  • 500 g flour (ideally with 10% spelt)
  • 1.5 tsp salt
  • 60 g butter, soft and diced
  • 1 egg yolk, mixed with water optional

Instructions

First rise

  1. In a big bowl, mix the yeast and sugar in the milk. Add the flour and mix some more.
  2. Add the salt, butter, and knead the dough for 10–15 minutes, until soft and smooth.
  3. Cover and let the dough rise for two hours. The dough should double in size.

Shaping

  1. Once the dough has doubled in size, turn it out onto a lightly floured work surface. Gather it into a large ball and divide it into two equal portions.
  2. Shape each portion into a roll of the same length, tapering the ends. All that's left is to braid your tresse.
  3. Remember to firmly press the braids ends together, and tuck them under the bread.

Second rise

  1. Mix your egg yolk with a bit of water, and brush the dough with it.
  2. Let the dough rise for 30–90 minutes, depending on temperature. I usually put it in a warm oven for 30 minutes.
  3. When the dough has expanded, and approximately doubled in size, brush it with some more egg yolk.

Baking

  1. Preheat your oven at 180 °C.
  2. Bake your tresse for 25–30 minutes.
  3. Your tresse is ready if it sounds hollow when you tap the bottom with your finger.

Notes

  • In winter, I leave my dough to rise all night, before shaping it in the morning.

Adapted from this original recipe