Grandma's Swiss New Year's Bread (Zuepfe)

Pour yeast into 1 cup water and set aside.

Heat heavy cream in a saucepan over medium heat until scalding, 3 to 4 minutes. Remove from heat. Stir in butter to melt; add remaining 2 cups warm water. Add eggs and salt; mix until all butter is melted. Pour in yeast mixture and stir.

Beat 4 cups flour into the cream mixture with an electric mixer until well combined, adding more flour as needed to make a very stiff dough.

Turn dough out onto a heavily floured surface. Knead in about 4 more cups of flour until it is smooth, elastic, and no longer sticks. Turn into a large greased bowl and let rise until doubled in size, about 2 hours.

Knead down and let rise again, about 30 minutes.

Divide dough into 6 long strands. Overlap 2 strands at a time into an upside-down "U" and braid. Place onto an ungreased baking sheet. Combine beaten egg and 1 tablespoon water in a small bowl; brush loaf with wash. Let rise for about 20 minutes more.

Preheat the oven to 350 degrees F (175 degrees C).

Bake in the preheated oven until golden, 30 to 40 minutes. Let cool slightly before eating.