Prepare the yeast dough for the Swiss milk plait. For the yeast dough to be successful, all ingredients should be at room temperature. Mix half of the milk with the yeast, honey and 3 tablespoons of the flour in the mixing bowl of the Cooking Chef to form a dampfl.
Sprinkle a little flour over it and let it rise at a temperature of 28 degrees until doubled. Whisk the rest of the milk with the egg and add to the bowl together with the remaining flour.
Insert the professional dough hook and mix briefly on speed 2. Now add the salt and softened butter and knead the dough for about 10 minutes on speed 1. The dough should not stick to the wall of the bowl, but form a compact mass.
Now remove the dough hook and cover the bowl with the splash guard. Now let the dough rise for about 20 minutes at the above temperature. Then stir again with the dough hook on the lowest speed for about 1 minute and let it rise one more time.
Now divide the dough into 2 pieces of equal weight and form 2 strands of dough of equal length, braid them into a plait. Place the finished braid on a baking sheet lined with parchment paper and cover with a tea towel. Let it rest again until it has increased in volume by about half.
In the meantime, preheat the oven to 180 degrees. Before baking, carefully brush the Swiss milk plait with a mixture of the egg yolk and the milk and bake for about 40 minutes.
The Swiss milk plait is ideal for savory or sweet snack. Of course, you can also knead the dough by hand and let it rise at room temperature.