Austrian Easter Buns Osterpinzen
- Ready In:
- 55mins
- Ingredients:
- 12
- Serves:
-
12
ingredients
- 1 cup white wine
- 1 tablespoon whole anise seed
- 2 packages active dry yeast
- 5 - 5 1⁄2 cups unbleached all-purpose flour
- 1⁄2 cup sugar
- 1 teaspoon salt
- 1 cup milk
- 1⁄2 cup unsalted butter, cut in pieces
- 4 large egg yolks
- 1 pinch salt
- 1 teaspoon grated lemon, zest of
-
GLAZE
- 1 large egg, beaten
directions
- Combine the wine and aniseed in a small bowl and allow to steep for 3 hours.
- Strain and reserve the wine.
- Measure the yeast, 3 cups of the flour, the sugar, and 1 teaspoon of salt into a large mixing bowl.
- Stir until well blended.
- Make a well in the center.
- Combine the milk and butter in a saucepan.
- Heat and stir over medium heat until the butter is melted and the milk is hot.
- Pour the hot milk mixture into the well in the flour mixture.
- Stir until mixed, then beat until the batter becomes satiny and smooth.
- Beat in the egg yolks, the pinch of salt, the lemon zest, strained wine, and remaining flour.
- Mix until the dough is smooth and all the flour is incorporated.
- The dough will be soft.
- Cover the dough and let rise for 45 minutes or until doubled.
- Lightly grease a baking sheet or cover with parchment paper.
- Turn the dough out onto a floured surface.
- Divide into 12 equal parts.
- Shape each into a smooth, round ball.
- Place 3 inches apart, smooth side up, on the prepared baking sheet.
- Cover and let rise in a warm place until doubled, about 45 minutes.
- Preheat the oven to 325 F.
- Brush the buns with the egg glaze.
- With a sharp knife slash a cross on the top of each bun, making the slashes about 1 1/2 inches long.
- Bake for 20 to 25 minutes, until golden.
- Cool on a wire rack.
- Makes 12 buns.
- The Great Holiday Baking Book.
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RECIPE SUBMITTED BY
Olha7397
Canada