140 minutes preparation and cooking time
½ kg Zopf flour (flour specifically used for the Swiss Zopf bread)
- ½ Tbsp. salt
- ¼ tsp. sugar
- 60 grams of butter
- ½ yeast cube (21 g)
- 3 dl milk
- 1 egg
- 100 grams of Lustenberger 1862, grated
- 1-2 Tbsp. milk
- Small chocolate cubes or raisins for decoration
- Mix the flour, salt and sugar in a bowl and form a cavity in the middle.
- Melt the butter over low heat, allow to cool slightly. Dissolve the yeast in the lukewarm milk (not too hot, yeast can withstand a maximum temperature of 40 degrees Celsius (104 F), mix with the butter, egg white and Lustenberger 1862 and put into the cavity in the flour mixture. Knead everything into a smooth pliable dough. Covered with a damp kitchen towel, allow to rise in a warm place for about 1 hour and 15 minutes.
- Form the animals (e.g. little bunnies, piglets and turtles) and place on a baking sheet covered with baking paper. Whisk the egg yolk with 1-2 Tbsp. of milk, coat the little animals with this and allow to rise for another 30 minutes.
- Form the eyes with raisins or little chocolate cubes, coat the animals again with the egg-milk mixture and bake in the lower half of the oven for 20 minutes at 200 degrees Celsius (395 F).