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Prep 20 mins
Cook 45 mins
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.
- Warm milk to medium heat, add sugar and yeast.
- Stir until yeast has dissolved.
- Add lemon cest, if using, and 1 egg to the warm milk/yeast/sugar mixture.
- Sift 500g flour into a bowl and pour in milk mixture, salt and melted butter.
- Knead to a soft and shiny dough using a mixer or kitchen machine/food processor. The longer you knead, the better/fluffier the result.
- Form a ball out of dough and let rest covered with a kitchen towel until its volume has doubled (up to 1 hour guesstimate).
- Separate dough into 3 equal portions, knead again and form long, inch thick rounds.
- Braid/shape the three dough rolls like you would a pig tail.
- Mix the second egg with a dash of salt and 1 tsp sugar.
- Brush surface of dough with this mixture (keep a bit of this mixture for later) and let rest again for 30 minutes.
- Then bake brioche at 180°C for about 30-45 minutes. In case the surface darkens too soon, cover with aluminium foil.
- Take brioche out about 5 minutes before it is done and brush with the rest of the egg glaze.
- Sprinkle with almonds and return brioche (uncovered) to oven.
- Bake until done.