Butterzopf

Zopfbrot
A simple braid made with a milk and AP whiteflour dough. 
10% butter, 3% sugar, 2% salt, 2% fresh yeast.
Milk made up 100% of the liquids, this I made extra cold by placing it in the freezer for a half hour before mixing the dough.
The target end dough temperature is approx. 22C, it's quite firm and is given an intensive kneading before adding the cold butter.
The dough was given a 20 minute bulk then divided and rounded into balls, then slowly formed step by step into strands, braided, egg washed once, placed on pans and set uncovered overnight at 12C in the basement cold room. By morning the loaves were fully risen, a second eggwash application was given and the braids were loaded into a 180c convection oven, bake time 40minutes. I allow the eggwash to bake on for 3 minutes before applying steam, this makes for a brilliant shine, at the 10 minute mark, the steam is released.  
This is all very Swiss, the centrepiece of the traditional sunday breakfast, it's heavenly served with butter and homemade apricote jam. 
A wonderful year end to you all, peace and good eating.
cheers daniel

Here is an interactive formula, simply scale to the desired yield

joy of gluten