I like to eat some “Zopf” (or Challah or some other kind of soft braided bread), especially for breakfast on sunday. In the last year I often baked Schwiss Butterbraid. I like it very much but for the most people who grow up in Germany this kind of bread has to be sweet while the swiss version is not sweet. And for those with a sweet tooth I baked this sunday braid. It is so delicious, that I baked it for the goodbye breakfast of a colleague again. And each time I bake it I’m thrilled because of its buttery, sweet flavour and the soft crumb.
A big portion of cream makes the crumb incredible soft and fluffy. And the advantage of cream instead of butter is that the dough (or the shaped bread) rise well in the fridge. With higher butter amounts I made the experience that the butter hardens in the cold and so hinder the dough to rise proberly. And for forming the dough ít is necessary to keep it in the fridge for at least one hour. But then braiding will be easy.