A simple braid made with a milk and AP whiteflour dough.
10% butter, 3% sugar, 2% salt, 2% fresh yeast.
Milk made up 100% of the liquids, this I made extra cold by placing it in the freezer for a half hour before mixing the dough.
The dough was purposely taken very cold, about 16C, it's quite firm and is given an intensive kneading before adding the cold butter.
The dough was divided and rounded into balls immediately after mixing, then slowly formed step by step into strands, braided, egg washed once, placed on boards and set overnight at 12C in the basement cold room. By morning the loaves were fully risen, a second eggwashing was given and the braids were loaded on metal pans into a 180c convection oven, bake time 40minutes.
This is all very Swiss, the centrepiece of the traditional sunday breakfast, heavenly served with butter and homemade apricote jam.