Translated into English it would be * Butter Braid *
I changed the recipe a bit as it had no sugar in it and we like it sweet.
1kg strong bread flour
500ml full fat milk * I used 500ml Buttermilk *
200g Sugar * I added it to the recipe *
1tbsp Vanille Essence * I added it to the recipe *
42g fresh yeast OR 14g Instant yeast
150g soft butter
2tbsp oil * I added it the the recipe *
1 egg and one Tbsp milk for the glaze that you apply just before baking.
Mix it all and knead until you get a soft and elastic dough.
* you can use your Stand Mixer or knead by hand , I like to knead by hand to get a feel for the dough *
Place dough in a bowl and cover, let rest in a warm place for 1 1/2 - 2 hours.
Preheat the Oven to 200C normal oven or 180C Fan.
Knock the dough back and knead for a minute.
Divide dough into 3 equal parts * weigh it * and braid the strands together.
Do not braid them to tight as they will tighten during baking.
Transfer the braid on a baking tray that you lined with parchment paper and cover the braid, let it proof for 30 minutes.
Bake the Butterzopf for about 50 minutes.
If the Butterzopf gets to dark cover with some Aluminium Foil.
Do check now and again, it depends on your oven when it is ready, I would start checking after 40 minutes.
Also turn your tray so that your butterzopf does not get to brown on one side and not on the other.