Скачать или смотреть Swiss Flavors – Reimagined with Regine Bigler

Welcome to Episode 1 of #SwissFlavors – Reimagined! A series where NYC-based Swiss chefs give classic Swiss recipes a fresh twist.

We’re kicking things off at NeueHouse Madison Square, a dynamic co-working space and creative hub, with Creative Culinary Director Regine Bigler. Regine is reimagining the iconic "Zopf/Tresse" with a unique vegan twist. Inspired by her niece and the cherished Swiss cookbook Tiptopf she blends tradition and innovation in every bite.

Join us as we dive into Regine’s story and taste this one-of-a-kind creation!
Which Swiss dish would you love to see reinvented? Let us know in the comments! ⬇️ Recipe:

1000g AP Flour
20g Fresh Yeast
600g Warm unsweetened Soy Milk
8 teaspoon sugar
8 teaspoon salt
120g melted vegan butter (Regine uses Violife)

First, mix the sugar, fresh yeast, and warm soy milk in a bowl. Set aside and let it bloom.
In the bowl of a stand mixer, combine the salt and all-purpose flour.
Once the yeast has bloomed, add the melted vegan butter, mix well, and pour it into the dry ingredients. Knead the dough for about 5 minutes, then cover with a damp towel and let it proof for about 30 minutes or until doubled in size.
While the dough is proofing, prepare the vegan egg wash by blending ½ cup soy milk, ¼ cup melted vegan butter, and 2 tablespoons maple syrup in a high-speed blender. Preheat your oven to 350°F (175°C).
Once proofed, punch down the dough and shape it into a ball. Weigh out 100g portions, roll each into a rope, and tie into a knot. Place the knots on a parchment-lined baking tray, cover with plastic wrap, and let them proof in a warm place for about 20 minutes.
Bake for 12–13 minutes, or until golden brown. Enjoy!