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Friday, April 24, 2015

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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