Austrian Brioche (germzopf)
Total Time: 1 hr 5 mins
Preparation Time: 20 mins
Cook Time: 45 mins
Ingredients
- Servings: 1
- 500 g flour
- 250 ml milk
- 20 g yeast (fresh cake works the best)
- 2 eggs
- 75 -100 g sugar (i prefer brown)
- 100 g butter (melted)
- 1 teaspoon salt
- 1 teaspoon lemon, cest (optional)
- 2 tablespoons almonds (slivers or "flakes")
Recipe
- 1 warm milk to medium heat, add sugar and yeast.
- 2 stir until yeast has dissolved.
- 3 add lemon cest, if using, and 1 egg to the warm milk/yeast/sugar mixture.
- 4 sift 500g flour into a bowl and pour in milk mixture, salt and melted butter.
- 5 knead to a soft and shiny dough using a mixer or kitchen machine/food processor. the longer you knead, the better/fluffier the result.
- 6 form a ball out of dough and let rest covered with a kitchen towel until its volume has doubled (up to 1 hour guesstimate).
- 7 separate dough into 3 equal portions, knead again and form long, inch thick rounds.
- 8 braid/shape the three dough rolls like you would a pig tail.
- 9 mix the second egg with a dash of salt and 1 tsp sugar.
- 10 brush surface of dough with this mixture (keep a bit of this mixture for later) and let rest again for 30 minutes.
- 11 then bake brioche at 180°c for about 30-45 minutes. in case the surface darkens too soon, cover with aluminium foil.
- 12 take brioche out about 5 minutes before it is done and brush with the rest of the egg glaze.
- 13 sprinkle with almonds and return brioche (uncovered) to oven.
- 14 bake until done.
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