Gluten-free Braided Butter Bread (Swiss Butterzopf)

Method

• 1)

  Mix the yeast with sugar, milk and 200 ml of lukewarm water and let stand for 15 minutes until bubbles form.

• 2)

  Mix the flour, tapioca starch, salt, psyllium husk and xanthan gum in the mixing bowl of a stand mixer. Add the egg, butter and yeast mixture and knead the dough, using the dough hook or flat beater, for 3 minutes.

• 3)

  Cover the bowl with a damp tea towel and let the dough rise for 30 minutes.

• 4)

  Place the dough on a floured work surface and divide into three pieces of about 350 grams each. Form three 50 cm long rolls and braid the three rolls into a braid. Pinch the ends together tightly. Line a baking tray with baking paper and place the braid on the tray.

• 5)

  Whisk the egg yolk with the milk and coat the bread with it. Cover with foil and let rise for 30 minutes.

• 6)

  Preheat the oven to 230 °C conventional heating (top-bottom heat).

• 7)

  Place the bread in the middle of the oven. After 10 minutes, turn down the temperature to 200 °C conventional heating (top-bottom heat). Bake the bread for another 30 minutes until golden brown.

• 8)

  Let cool on a wire cooling rack.