Viennese Easter Braid Recipe
My longing for Viennese Easter Braid strengthened during high school days. It is an European cuisine delicacy. With easily procurable ingredients this Viennese Easter Braid recipe is a must try.
Ingredients
2 tablespoons golden raisins
2 tablespoons chopped candied citron
2 tablespoons rum
2 1/2-3 cups flour
1/2 tablespoon active dry yeast
1/4 cup sugar
1/2 teaspoon salt
4 tablespoons unsalted butter
1/2 cup milk
2 eggs
3 1/2 tablespoons slivered almonds
1 white uncooked egg
Confectioners' sugar, if desired
Glaze
1 egg, beaten with 1 tablespoon water
Directions
1 Soak raisins and citron in rum in small bowl for 30 minutes.
2 Combine 1 1/2 cups flour and yeast in mixing bowl. Heat sugar, salt, butter, and milk to hot (120°-130°F).
3 Combine flour mixture, milk mixture, and eggs. Mix thoroughly.
4 Add 2 tablespoons almonds, soaked fruit, and enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth€”about 10 minutes.
5 Place in greased bowl, turning to coat top. Cover; let rise in warm place until double€”about 1 1/2 hours.
6 Punch down dough. Let rise until double€”about 1 hour. (This is the second rising.)
7 Punch down dough. Divide in 3 equal pieces. Braid; place on greased baking sheet.
8 Make glaze and brush on loaf. Place uncooked egg in center of braid. Sprinkle with remaining almonds.
9 Cover. Let rise in warm place until double€”about 30 minutes.
10 Bake in a preheated 350°F oven for 45 minutes or until done. Cool on wire rack. If desired, dust with confectioners' sugar.
2 Combine 1 1/2 cups flour and yeast in mixing bowl. Heat sugar, salt, butter, and milk to hot (120°-130°F).
3 Combine flour mixture, milk mixture, and eggs. Mix thoroughly.
4 Add 2 tablespoons almonds, soaked fruit, and enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth€”about 10 minutes.
5 Place in greased bowl, turning to coat top. Cover; let rise in warm place until double€”about 1 1/2 hours.
6 Punch down dough. Let rise until double€”about 1 hour. (This is the second rising.)
7 Punch down dough. Divide in 3 equal pieces. Braid; place on greased baking sheet.
8 Make glaze and brush on loaf. Place uncooked egg in center of braid. Sprinkle with remaining almonds.
9 Cover. Let rise in warm place until double€”about 30 minutes.
10 Bake in a preheated 350°F oven for 45 minutes or until done. Cool on wire rack. If desired, dust with confectioners' sugar.
