Austrian Brioche (Germzopf)

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
SERVES: 1
UNITS: US

INGREDIENTS

Nutrition
  • 500
  • 250
    ml milk
  • 20
    g yeast (fresh cake works the best)
  • 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")
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DIRECTIONS

  • 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.
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