Swiss Braided Bread (Züpfe)

Method

1. 1. In a small bowl, dissolve the yeast in warm milk. If using saffron for color, add a pinch of saffron threads to the milk and let it infuse for a few minutes.
   2. In a large mixing bowl, combine the flour, salt, and sugar.
   3. Pour the yeast and milk mixture into the dry ingredients and stir to form a rough dough.
   4. Add the softened butter to the dough and knead it for about 10-15 minutes until it becomes smooth and elastic. You can do this by hand or use a stand mixer with a dough hook attachment.
   5. Once the dough is well kneaded, cover the bowl with a clean kitchen towel and let it rise in a warm place for about 1 to 1.5 hours, or until it has doubled in size.
   6. Preheat your oven to 200°C (392°F) and line a baking sheet with parchment paper.
   7. After the dough has risen, punch it down to release any air bubbles and divide it into three equal portions.
   8. Roll each portion into a long rope, about 18-20 inches (45-50 cm) in length.
   9. Braid the three ropes together to form a Züpfe. Start from the middle and braid towards each end, then tuck the ends under.
   10. Place the braided Züpfe on the prepared baking sheet.
   11. Brush the Züpfe with the beaten egg to give it a shiny finish.
   12. Bake in the preheated oven for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
   13. Remove the Züpfe from the oven and let it cool on a wire rack before slicing and serving.