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Viennese Easter Braid

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  Golden raisins 2 Tablespoon
  Chopped candied citron 2 Tablespoon
  Rum 2 Tablespoon
  Flour 3 Cup (48 tbs)
  Active dry yeast 1⁄2 Tablespoon
  Sugar 1⁄4 Cup (4 tbs)
  Salt 1⁄2 Teaspoon
  Unsalted butter 4 Tablespoon
  Milk 1⁄2 Cup (8 tbs)
  Eggs 2
  Slivered almonds 3 1⁄2 Tablespoon
  White uncooked egg 1
  Confectioners sugar 1 Tablespoon
  Glaze 1 Cup (16 tbs)
  Egg 1 (Beaten With 1 Tablespoon Water)

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.

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Viennese Easter Braid Recipe