Sonntagzopf recipe

Ingredients:

white flour (500g)
​ Salt 1.5 tsp
Sugar 1 tsp
Yeast (approx. 20 g)
butter 60 g
Milk 300 ml

egg yolk 1 Milk or cream 1 tbsp

Combine flour, salt, and sugar in a bowl. Crumble the yeast and mix in.
Cut the butter into cubes, add it with the milk, mix, and knead into a soft, smooth dough.
Cover and let the dough rise at room temperature for about 2 hours until doubled in size.
Divide the dough into two portions, shape each into approximately 70 cm long strands, each thinning at the end.
Braid the strands into a plait and place on a baking sheet lined with parchment paper.
Mix the egg yolk and milk, brush the plait with the mixture, and let it rise for another 30 minutes.
Preheat oven to 200 degrees Celsius. Brush the plait with egg again.

Baking: approx. 35 minutes in the lower half of the oven.

Credit to Betty Bossi (link below) for making this recipe!