... a sweet, braided Easter greeting
Briefly heat 25 ml milk together with the spices, the pulp of the vanilla pod, the freshly ground tonka bean and the saffron strips, remove from the heat and cover, leaving the milk to infuse. Once ready, strain through a sieve before use. Crumble the yeast into the lukewarm milk and stir until smooth.
Cream the butter and sugar with the dough hook, add 250 g flour, eggs, yolks and the spiced fermented milk, as well as some additional warm milk and knead into a smooth dough. The dough should be sticky and soft.
Leave the dough to rise at 30 °C covered for approx. 30 min.
Then, add the rest of the flour and the salt, as well as some warm milk if necessary, and knead again to a smooth dough. Cover and leave to rise for another 30 minutes.
Now knead well again and braid the dough into a traditional braid. Brush the surface with a yolk-water mixture (whisk together a 1:1 ration of additional yolk and water) and apply as desired.
Bake the brioche at 180 °C (convection setting) for 40 min until golden brown.
We from the adults only Hotel Karwendel, Hotel Leutasch near Seefeld wish you: