Austrian Easter bread
69 - 3 порции
Austrian Easter bread (OSTER-PINZE) are traditional Easter baked goods in Austria. This beautiful bread bless in the Church, divided into three parts (symbolizing the Holy Trinity) and served with meat at festive Sunday. There are several versions of this bread. I like the vanilla option. I just love this gentle baking in the best European traditions. If you increase the amount of sugar in 2 times - you can bake from this dough cake.
Ingredients for Austrian Easter bread
- Flour - 75 g
- Yeast - 1 cat.
- Flour - 165 g
- Milk - 55 g
- Yolk egg - 50 g
- Flour - 275 g
- Milk - 65 g
- Sugar - 35 g
- Chicken egg - 75 g
- Butter - 75 g
- Salt - 5 g
- Chicken egg - 0.5
- Milk - 2 tbsp
Step by step instruction of cooking Austrian Easter bread
First make the dough. Pour the yeast into the milk and stir.
Knead the dough, cover and leave in a warm place for 1 hour.
It approached the dough
Add the ingredients for the second dough and knead again (10 minutes, in CP). Cover and leave for 1 hour in the heat.
The dough should come up and increase by 2-3 times.
Now make the final dough. Combine the pastry with the ingredients of the third kneading and knead a smooth dough, until it becomes to move away from the owner, or HP. By the way I am instead of lemon juice add a couple tablespoons of sourdough, so I like. Cover and allow to rise in a warm place for 1 hour.
Fermentation of any test (including the dough) can be done in the refrigerator, the taste of baked goods would not be affected, and you will be able to customize the preparation of bread under your convenient schedule. I for example, the end dough is left to vybirayutsya in the fridge for half a day until I had to leave home.
Coming up ebonite dough and divide into 3 equal parts, let it sit for 10 minutes (to relax the gluten that was not torn during molding).
Form round buns and put them on a baking tray, covered with baking paper. I am going to bake on the stone, so turn the pan upside down, and then I fold it with the bread on the baking stone. Leave the buns for proofing for 30-40 minutes.
Grease muffin egg mash 2 times with an interval of 10 minutes. At the same time, preheat the oven to 200C.
Scissors (you can lubricate them with vegetable oil) make 3 deep cuts
From the center to the edges.
Here it is:
Bake until tender (about 30 minutes). Pinze retain freshness up to 3 days if stored in the package. They are not afraid of freezing.