With the Social Distancing still going strong, most people are spending Easter on their own this year. But that doesn’t mean you can’t have a bit of tradition around the Easter table! Today I am sharing with you my recipe for Germzopf, which is the Austrian name for a Braided Yeast Bun.
HOMEMADE EASTER GERMZOPF
A Germzopf is one of those recipes that always intimidated me. Before actually reading a recipe, I thought they were surely super difficult to make! Which is why I was extremely surprised to find out it couldn’t be far from the truth! You can make a Germzopf with a kitchen machine or work the dough with your hands and I would bet you already have most of the ingredients at home!
THE INGREDIENTS FOR GERMZOPF
- 80 Gramm butter in pieces
- 300 Gramm milk
- 20 Gramm fresh yeast (or around 8 Gramm dry yeast)
- 20 to 60 Gramm sugar – depending on how sweet you want it to be
- 550 Gramm flour, preferably Type 550
- Some salt
- 1 Egg
- Some pearl sugar (Hagelzucker)
Preparing a Germzopf is pretty easy, but it takes time until it is finished.
- Warm the milk up with the butter; sugar and the yeast.
- Mix in the flour and salt. If the dough is too sticky, add some more flour to it.
- Set the dough in a bowl, coated with oil so it won’t stick, and let it rest in a warm place until it doubled in size – I usually let it for about one to two hours.
- Once it has grown, take it off of the bowl and carefully knead it. Then cut the dough into three even pieces.
- Work each piece into a long string – carefully so the dough doesn’t deflate! Once you have three even strings, braid them and tuck the ends in. (Braid = Zopf)
- Beat up an egg and wash it over the Germzopf and sprinkle the pearl sugar over it. Let it rest once more for about 30 minutes to 1 hour, until it doubles in size again.
- Set the oven to around 180°C and bake it for around 15 minutes or until it is golden brown.
Tipp: if you’re unsure if the Germzopf is fully cooked, knock under it with a wooden spoon – if it makes a hollow sound, it is fully cooked.
Enjoy the Germzopf while still warm, it goes well with butter and jam. My favourite way to eat it is with salty butter! This is a traditional thing to make and eat during Easter in Austria, but I honestly do it all year round and it never disappoints.