Berner Eier Zuepfe (Swiss Egg Braid)(Makes 2)

• 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

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

cake yeast, water, butter, sugar, eggs, salt, milk, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=41435 (may not work)