Austrian Brioche Germzopf Recipes

SUPER SHORTCAKE

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.

HEDGEHOG BISCUITS

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.

AUSTRIAN AVALANCH

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.

AUSTRIAN TOPFENPALATSCHINKEN - AUSTRIAN SWEET CRêPES

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.

FIDDLEHEAD FERNS AND SHRIMP OVER LINGUINE

Steps:

• Cut off ends of fiddleheads; Remove scales and wash thoroughly.
• Cook fiddleheads in boiling water for ten minutes and drain.
• In a nonstick skillet heat then add oil or butter and melt.
• Add onion and peppers and sauté until crisp-tender. Stir in fiddleheads and garlic.
• Add sliced mushrooms, pepper, and salt to vegetable mixture; stir well. Add shrimp and stir well. Cook, uncovered, over medium heat three to four minutes or until mushrooms are tender, stirring often. Stir in lemon juice; cook until heated through, stirring often.
• Place pasta ( in the picture I used sprouted whole grain pasta) on a large platter. Spoon shrimp mixture on top. Serve immediately.
• Sprinkle lightly with extra virgin olive oil if desired.

BRIOCHE

Steps:

• Put the flour in a bowl of a stand mixer with a dough hook. Add the salt to one side and sugar to the other. Pour in the yeast to the side with the sugar. Mix each side into the flour with your hands, then mix it all together with the dough hook.
• Heat the milk until warm to the touch, but not hot. Mix into the flour mix until combined. With the dough hook on medium, gradually add the eggs and mix for 10 mins.
• Gradually add the softened butter, one or two cubes at a time, until combined. This will take 5-8 mins. Scrape down the sides, the dough will be very soft.
• Scrape the dough into a large bowl, cover with a tea towel and leave for 1 hr 30 mins-2 hrs until doubled in size and well-risen. Once risen, put in the fridge for 1 hr.
• Line the bottom and sides of a 900g loaf tin with baking parchment. Portion the dough into seven equal pieces (the easiest way to do this accurately is to weigh it). Lightly dust a work surface with flour, take a piece of dough and pull each corner into the middle to form a circular shape. With a bit of pressure, push down and roll into ball. Repeat with the six remaining pieces.
• Put the balls into the tin, four on one side and three in the gaps on the other side. Cover with a tea towel and leave to prove for 30-35 mins until almost doubled in size. Heat the oven to 180C/160C fan/gas 4. Lightly brush the dough with the egg wash and bake for 30-35 mins until golden and risen. Leave to cool in the tin for 20 mins, then remove and cool completely.

BRIOCHE

Steps:

• In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
• In a large bowl, stir together the flour sugar and salt. Make a well in center of the bowl and mix in the eggs and yeast mixture. Beat well until the dough has pulled together, then turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.
• Flatten the dough and spread it with one third of the butter. Knead this well. Repeat this twice to incorporate the remaining butter. Allow the dough to rest for a few minutes between additions of butter. This process may take 20 minutes or so. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in volume, about 1 hour.
• Deflate the dough, cover with plastic wrap, and refrigerate 6 hours or overnight. It needs time to chill in order to become more workable.
• Turn the dough out onto a lightly floured surface. Divide the dough into two equal pieces, form into loaves and place into prepared pans. Cover with greased plastic wrap and let rise until doubled in volume, about 60 minutes.
• Preheat oven to 400 degrees F (200 degrees C). Lightly grease two 9x5-inch loaf pans (see Cook's Note to make rolls). Beat the egg yolk with 1 teaspoon of water to make a glaze.
• Brush the loaves or rolls with the egg wash. Bake in preheated oven until a deep golden brown. Start checking the loaves for doneness after 25 minutes, and rolls at 10 minutes. Let the loaves cool in the pans for 10 minutes before moving them to wire racks to cool completely.

CRUMBCAKE MUFFINS

Steps:

• Preheat oven to 400 degrees F and grease 12 muffin cups.
• In a small bowl, stir together topping ingredients (flour, butter, brown sugar, and cinnamon) until mixture resembles coarse crumbs. Set aside.
• In a large bowl, stir together flour, sugar, baking powder, and salt.
• In another bowl, stir together milk, egg and egg yolk, vanilla, and almond extract until blended.
• Make a well in the dry ingredients; add milk mixture and stir just until combined.
• Spoon batter into muffin cups and sprinkle topping over muffins.
• Bake 20-25 minutes, or until a cake tester inserted in the middle of one of the muffins comes out clean.
• Transfer tins to wire rack. Let cool for 5 minutes before removing muffins. Remove muffins onto wire rack.
• Sift confectioner's sugar over muffins. Serve warm or cool completely and store in an air tight container at room temperature.
• Note: These muffins freeze beautifully! If you are planning on doing so, let the muffins thaw before adding confectioner's sugar.

AUSTRIAN BRIOCHE (GERMZOPF)

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.