Braid with butter

The braid with butter is a Pâtisserie, semi-way between the Viennoiserie and the Brioche. It is about a Pain braided containing butter. At the time, it was been useful at the time of the religious ceremonies. At the New-Year, the braid was to also prepare the palate with the taste of wafer of the Kings, more sweetened slightly.

The tradition was affixed in Suisse or braids it with butter became the bread of Sunday morning. Nowadays, it is difficult to find a bakery Swiss which does not propose a braid in end of the week.

Butter

Each craftsman Boulanger has of his own receipt or between concerned the quantity Beurre contained in the braid. Butter brings flux and makes it possible the bread to be longer preserved. So certain manufacturer, large producing of braid tries écomoniser on the quantity of butter it should be known that name braids with butter is valid if the paste contains butter 5% at least.

General receipt

Receipt of the paste:

500g of flower of flour (n°00)
2dl of milk
6cl of water
100g of butter
6cc of sugar
2cc of salt
8g of active brewers' yeast or a cube of fresh yeast
1 egg

Gilding:

1 egg yolk
1 pinch of salt
1cc of sugar

Average cooking: To charge with 250°C during 5 minutes then to reduce to 190°C during 30 minutes.

External bonds

Swiss Emission ABE on the braid of small lunched the

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