Vecca (Butterzoft)

This is my great-great-grandfather’s recipe from Switzerland.

1/4 c. sugar
1 c. butter
1 t. salt
2 c. milk, scalded
1 T. yeast
1/4 c. warm water
3 large egg yolks
7 c. flour

Soften yeast in warm water. Combine sugar, butter, egg yolks, salt, and milk in a large bowl. Cool to lukewarm and add yeast. Add 3 1/2 c. flour and beat thoroughly. Add remaining flour gradually until dough is formed. Knead lightly (you want this dough soft) about 10–15 minutes. Place in a greased bowl. Cover closely and let rise in warm place until doubled (approximately 1 hour). Punch down and knead for about 2 minutes. Let rise again until doubled in bulk. Divide into four equal sections and roll sections into a rope. Braid strands into a single long loaf on a greased jellyroll pan. (May divide into two smaller loaves.) Cover and let rise. Before baking brush with beaten egg yolk.. Bake 45 minutes at 350 to 375°.