Leckerly Braid Recipe by Top Chef Josy Nussbaumer
Ingredients:
- 400 g flour
- 300 g Jakob’s Leckerly
- Schraps breadcrumbs
- 1.5 tsp salt
- 30-42 g fresh yeast
- 60 g butter, diced
- 3 dl milk, room temperature
For brushing the braid:
- 1 egg yolk
- 1 tbsp milk
- 10g - 20g pearl sugar
(if desired)
Preparation: approx. 3 ½ hours
Mix Schraps, flour, and salt. Crumble the yeast and mix in. Mix small butter cubes with the milk and add to the flour mixture. Knead into a smooth dough.
- Cover the dough and let it rise in a warm kitchen for 2 hours.
- Divide the dough into two portions and roll each into a 70 cm long strand, tapering outwards.
- Braid the two strands into a Zopf. Place on a baking sheet lined with baking paper. Brush with the egg yolk-milk mixture. If desired, sprinkle with pearl sugar. Cover with a thin cloth and let rise for another 30 minutes.
- Preheat the oven to 200 °C. Brush the Zopf again with the egg yolk-milk mixture.
- Reduce the oven temperature to 180°C and bake the Zopf for 35-40 minutes with top and bottom heat.
Josy Nussbaumer is a dedicated top chef from Basel who has been one of the pioneers of regional cuisine since the 1980s. With creativity and passion, she is committed to authentic culinary enjoyment.