A sweet soft Easter braid Osterzopf recipe for a sweet leavened dough taken from the site of Merano, a lovely city in the province of Bolzano that I visited many years ago during a business trip of my dad.
The dough is amazing, it works very well, I just added a little flour when I worked to make the three-folds after the first rise and it is smooth, soft but structured, a real wonder!
I preferred to do 3 rises in total and the result is excellent!
It is a dough that we could also use to make brioches, pinwheels, and small braids for breakfast or a family snack, the result will be like a bakery, try it!
In this period, there are many recipes for sweets that are traditionally linked to Easter, both Italian and foreign, and below I leave you some recipes that might interest you…
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I opened a channel of recipes open to everyone and free on WhatsApp, no notifications, and no sound, where you can subscribe by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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- Difficulty: Medium
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Regional Italian
- Seasonality: All Seasons
Ingredients
- 4 3/4 cups all-purpose flour
- 3 egg yolks
- 1 egg
- 1 packet dry yeast
- 1/3 cup sugar
- 5 tbsp butter
- 1 1/4 cups milk (for me, Più giorni della Granarolo)
- 2 tbsp rum
- 1 lemon (grated zest)
- 1 tsp salt (I used 1/2 tsp)
- 1 egg yolk
- 1 tbsp milk (I added it, it's not in the original recipe)
- as needed sugar granules
Tools
#ADV
- Non-stick baking trays
- Baking paper
- Stand mixers
- Brushes
Steps
1) For the recipe of this amazing sweet braid I warm the milk slightly, then add the dry yeast and a pinch of sugar and leave it to rest for about 10/15 minutes.
2) I used the stand mixer but we can do everything by hand, placing the flour, sugar, whole egg, and 3 yolks, the grated zest of the organic lemon, the rum, and the salt in the bowl we want.
3) I start the machine or begin kneading by gradually adding the milk and yeast mixture, and as the dough forms a rough ball, I also add the softened butter in pieces, continuing to knead for about 15 minutes, adding a tablespoon or slightly more of flour if needed (Personally, I added it because the dough was too soft).
4) The dough is smooth and well combined, so I place it in a bowl covered with plastic wrap and leave it to rise for about 1 hour away from drafts.
5) When it has doubled in volume, I place it on the work surface, make a couple of three-folds, and let it rise again covered for about 30 minutes.
6) Now I divide it into two (with these amounts, you get 2 nice soft and delicious braids) and make the classic 3-strand braids placing them in 2 separate trays lined with baking paper and let them rise again for about 20/30 minutes.
7) Now I beat the yolk with a little milk and brush the soft Easter braids Osterzopf with this liquid, then sprinkle them with sugar granules.
8) I bake at 356°F (180°C) in static mode, letting the leavened Easter sweet from Merano cook for about 30 minutes, depending on the characteristics of your oven.
9) As the sweet is golden and well-cooked, I immediately remove it from the oven and glaze it with a syrup of water and sugar, then let it cool on a wire rack for sweets.
DON’T MISS THE RECIPE, I INVITE YOU TO MAKE IT FOR EASTER, BUT ALSO IF YOU WANT TO PREPARE A SOFT BREAKFAST FOR YOUR FAMILY!
Enjoy your meal!Annalisa
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I remind you that at the top where you see the blog menu there is a magnifying glass 🔍 that allows you to enter an ingredient or the title of a recipe to find all the preparations that have that title or ingredient, and I hope that among these you will read recipes to your liking!
A recipe by Martha Thaler – Maso Zmailerhof taken from the Merano site
Annalisa says…
If you want to prepare brioches, pinwheels, or small braids for the morning breakfast and make them richer, you can add chocolate chips, raisins, or mixed candied fruits.
I jumped on a small brioche I made and guys… THIS SWEET IS AMAZING not too sweet, incredibly soft, DELICIOUSOOOOOOOOOOOOOOOOOO!
I tried to glaze the super soft, incredibly delicate, fragrant, DELICIOUS big leavened Easter braid with a syrup made with a rough measure of water and sugar and… you can see it ah ah!
P.S. I can’t remove the small double photo of the first dough… sorry!
