Mix all ingredients (except for the egg), let the paste rise for 1,5 hours (close your windows!) Then divide the dough into four equal pieces, and form each into a sausage, with tapering ends. Here comes the difficult bit... Each zopf is made up of two strands. To make the first loaf, lay one strand horizontally on the work surface, and place another vertically across the middle. Take the right end of the horizontal roll and lay it leftwards across the top one, and take the left end and lay it rightwards. Then take the two ends of the vertical roll and do the same, bringing the upper end downwards and the lower end upwards. Continue alternately until the braid is complete, then press the ends together.

Paint the Zopf with the egg yolk and then bake for about 40 minutes at 200-220 C, turning the heat up towards the end in order to brown the loaf.

Ingredients

1kg flour

1tblsp salt

2 teaspoons sugar

30g yeast

120g butter

6dl milk (warm)

1 egg