POSTWIRT´S EASTER BREAD

We have a delicious Easter specialty recipe to grace your breakfast table!
Have fun following the recipe, your host family Bliem!

 

What you will need:
  • 500 g wheat flour (sieved)
  • 265 ml water
  • 50 g soft butter & 75 g Sugar
  • 2 egg yolks
  • ½ packet fresh yeast
  • 5 g salt
  • pulp of a vanilla pod
  • one small chopped Tonka Bean
  • an egg to glaze the finished bread
  • almond flakes for decoration

Method:

Mix all the ingredients together to form a dough then knead for 5 minutes until the dough becomes satin-smooth.  Leave to prove for 1 hour in a warm place, knead once again and then cover with foil and let it rest overnight in the fridge to become firm.

On the following day take the dough out of the fridge and tip on to a lightly floured board, knead again then cover and place somewhere warm for 30 minutes.
Divide the dough equally in to 3 large pieces, form 3 identical „long sausages“ and cover again for 15 minutes.  Braid the bread in to a plait then place again somewhere warm for 30 minutes for its last prove.

Now brush the surface with beaten egg and sprinkle with almond flakes, bake at 180°C for 35 minutes.

Allow to cool then enjoy with a cup of tea.
Happy baking from the Hotel Postwirt!

 

Leave a Reply

Author

More articles from our magazine