Berner Eier Zuepfe (Swiss Egg Braid)(Makes 2) - cooking recipe

Ingredients

1 cake yeast (or 1 pkg. active dry)
1/4 cup lukewarm water
1/2 cup melted butter
2 tbsp. sugar
2 eggs slightly beaten
2 tbsp. salt
1 cup scaled milk
4 1/2 to 5 cups sifted enriched flour

Preparation

Soften the yeast in lukewarm water.
Let stand 5 minutes. Combine butter, sugar, eggs, salt and scalded milk in a large bowl. Blend well.
Let cool to lukewarm, then add yeast.
Blend in the four gradually to form a stiff dough.
Knead on well floured surface until smooth and shiny, about 5-7 minutes.
Place in a greased bowl, cover and let rise in a warm place until doubled in volume, about 2 hours.
Place dough on floured surface and divide into 8 parts, mold into 8 balls.
Cover with inverted mixing bowl and let stand for 15 minutes.
Then shape each ball into a 12-inch rope.