Austrian Brioche Germzopf Food

AUSTRIAN BRIOCHE (GERMZOPF)

Steps:

• 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.

BRIOCHE

Steps:

• Put the flour in a bowl of a stand mixer with a dough hook. Add the salt to one side and sugar to the other. Pour in the yeast to the side with the sugar. Mix each side into the flour with your hands, then mix it all together with the dough hook.
• Heat the milk until warm to the touch, but not hot. Mix into the flour mix until combined. With the dough hook on medium, gradually add the eggs and mix for 10 mins.
• Gradually add the softened butter, one or two cubes at a time, until combined. This will take 5-8 mins. Scrape down the sides, the dough will be very soft.
• Scrape the dough into a large bowl, cover with a tea towel and leave for 1 hr 30 mins-2 hrs until doubled in size and well-risen. Once risen, put in the fridge for 1 hr.
• Line the bottom and sides of a 900g loaf tin with baking parchment. Portion the dough into seven equal pieces (the easiest way to do this accurately is to weigh it). Lightly dust a work surface with flour, take a piece of dough and pull each corner into the middle to form a circular shape. With a bit of pressure, push down and roll into ball. Repeat with the six remaining pieces.
• Put the balls into the tin, four on one side and three in the gaps on the other side. Cover with a tea towel and leave to prove for 30-35 mins until almost doubled in size. Heat the oven to 180C/160C fan/gas 4. Lightly brush the dough with the egg wash and bake for 30-35 mins until golden and risen. Leave to cool in the tin for 20 mins, then remove and cool completely.