Austrian Brioche (Germzopf) |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 1 |
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This is a not so sweet, absolutely fluffy, buttery, scrumptious Austrian delicacy, that is usually served for breakfast and afternoon tea/coffee. It makes a very nice homemade gift/give away, that stays fresh for a couple of days and works especially well with rose hip jam and butter. Prep Time comes without resting time. Ingredients:
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 ) |
Directions:
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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