Austrian Brioche Germzopf Recipes

Steps:

• Stir dry ingredients together. Cut in butter until crumbly. Beat egg, stir into sour cream. Stir the wet into the dry just until combined.
• Turn onto heavily floured surface, knead about 25 times.
• For a shortcake: roll into a 7 1/2" circle, cut a 2" circle from the center. Bake at 425 for 12-14 minutes.
• For individual servings: Roll 1" thick, cut into 3 inch rounds. Try to re-roll the dough as few times as possible. Bake at 425 for 8-12 minutes.

Steps:

• Melt the butter in a large saucepan over a medium heat.
• Remove the pan from the heat, and stir in the sifted icing sugar and cocoa, and mix well.
• Stir in the beaten egg, and return the pan to the heat and stir until the mixture boils.
• Remove the pan from the heat and stir in the coconut, biscuit pieces and nuts. The biscuits are generally broken into pieces about the size of a hazelnut, but some larger pieces is fine, and the pieces certainly don't have to all be the same size!
• Spoon the mixture into a baking paper lined 18cm x 28cm (approximately 7" x 11") slice pan and press down firmly.
• Icing the Hedgehogs: Melt the dark chocolate, milk chocolate and copha together in a microwave-safe bowl or jug in a microwave oven on a Medium setting for approximately 2 minutes; stir well, pour - and spread evenly - over the hedgehog base.
• Chill to set.
• Once chilled, cut into 24 slices. Or larger or smaller slices if you wish!
• Notes: For extra flavour, add 1/4 cup of sultanas.

Steps:

• Pour Vodka, Chambord, Simple Syrup, and cream into an iced mixing glass. Shake ingredients vigorously and strain into a chilled rocks glass (8oz) half-filled with ice cubes.
• Optional : Garnish with three skewered raspberries.

Steps:

• Dough:.
• 1: Whisk together flour, milk, 4 whole eggs, the dash of sparkling mineral water and the pinch of salt to a relatively liquid dough. (If you like your dough sweet, add a table spoon of sugar).
• 2: Let the dough sit for about 15 minutes.
• Filling:.
• 1: Break 2 eggs into a bowl and add 120g of sugar, vanilla sugar and beat until fluffy.
• 2: Add curd or ricotta (or ricotta/cream cheese mixture), lemon cest and again mix together well.
• Preparation of Crêpes:.
• 1: Add 10g of butter to a skillet and let it melt, wait until it's sizzling hot (don't let it get brown).
• 2: Add about 6 tablespoons of the dough and disperse it all over the skillet's bottom.
• 3: Flip Palatschinken over after it has "set" (allow the "Palatschinken" to get some light colour on both sides.).
• 4: Butter a casserole dish and fill the crêpes with the curd filling, roll them up and put them in the casserole (side to side).
• Topping
• 5: Whisk together the remaining last egg, confectioner's sugar and crème fraîche and pour over the crêpes.
• Bake for 15-20 minute by 200°C.

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.