Zuepfe: Grandma's Swiss New Year's Recipe

Ingredients 0/9

Step 1

Stir the yeast into 1 cup of water and set it aside for a bit. Meanwhile, warm the heavy cream in a saucepan over medium heat until it’s just about to boil—this usually takes around 3 to 4 minutes. Take it off the heat, then stir in the butter until it melts. Add the remaining 2 cups of warm water, then mix in the eggs and salt until everything is combined and the butter is fully melted. Pour in the yeast mixture and give it a good stir.

Step 2

Using an electric mixer, gradually beat in 4 cups of flour until the dough comes together, adding more flour if it feels too sticky. Turn the dough out onto a generously floured surface and knead in about 4 more cups of flour until the dough is smooth, elastic, and no longer sticky. Pop it into a large greased bowl, cover it, and let it rise until doubled in size—this should take about 2 hours.

Step 3

Once it’s risen, punch the dough down gently and let it rise again for another 30 minutes. Then divide the dough into six long strands. Take two strands at a time, overlap them into an upside-down "U," and braid them together. Place your braids on an ungreased baking sheet.

Step 4

Whisk together a beaten egg with a tablespoon of water and brush this wash over the braids. Let them rest and rise for about 20 more minutes. When you’re ready, preheat the oven to 350°F (175°C) and bake the loaves for 30 to 40 minutes, or until they turn a lovely golden brown. Let them cool a bit before digging in!