Taillaule (Neuchatel)

In the canton of Neuchâtel, no celebration is complete without a taillaule on the table.

This enriched yeast bread gets its character from malt extract, which adds a subtle caramel depth, along with butter, eggs, lemon zest, and a generous handful of raisins folded into the dough.

After baking to a deep golden brown, it gets the full Swiss treatment: an apricot glaze for shine, a drizzle of water icing, and a scattering of toasted flaked almonds.

The zig-zag scissor cuts across the top open into a beautiful pattern as it bakes, giving each loaf its signature look.

Chef Tips

• Add the butter after the initial knead. Working it in too early makes the dough greasy and hard to handle. Get a smooth base first, then incorporate the softened butter.
• Let it rise to three-quarters of the tin height, not full. The dough will continue to rise in the oven and overflow if you let it go too far during proofing.
• Make the scissor cuts quickly and confidently. Hesitant snips tear the dough instead of creating clean zig-zag patterns.
• Brush the apricot glaze while still warm so it melts and adheres smoothly, then add the water icing once it cools slightly.