Swiss Swirl.

For this loaf, I used a recipe for what is known in Switzerland as ‘zupfe’.

It is usually formed into a braid, but just to be different…

With an lovely egg yolk glaze, the crust is glossy, firm, and almost ‘biscuity’. The crumb is soft and light. And the taste is delicate thanks to the incorporation of butter and natural yoghurt (the recipe suggest sour cream, but I favoured yoghurt as a substitute).