This sweet white bread is staple during German Easter feasting. It is usually made with a lemon zest flavor, but I gave it a vanilla twist instead. The brioche like loaf is perfect for Easter breakfast and brunch.
I used Dr. Oetker’s basic recipe and made a few changes.
- 175ml milk
- 80g of butter
- 500g flour
- 1 pack active dry yeast
- 1 pinch of salt
- 100g sugar
- 1 packet vanilla sugar
- scrapings of one vanilla bean
- 1 tsp. vanilla extract
- 1 egg
- 1 egg white
- for the glaze: 1 egg yolk and tbsp. of milk
1. Warm the milk in microwave or stove top, add the butter and let it melt.
2. Add a pinch of salt and a pinch of the sugar, add the yeast and let sit for 5 minutes.
3. Add flour, sugar, vanilla sugar to a bowl and mix. Add the yeast mixture and then the egg and egg white, vanilla scrapings and vanilla extract.
4. Blend with the dough hook for 5 or more minutes.
5. Let the dough ball sit covered in a warm place (by the heater) for an hour or until it has significantly enlarged.
6. Divide into 3 equal parts and make them into strings ca. 40 cm long (16 in), then braid the 3 strings together into one loaf.
7. Place on a parchment paper lined baking sheet, cover with a kitchen towel and let sit for anther hour or so (I made mine the day before, let it rise, and then put the braid into the cold basement, then baked it the next morning).
8. Preheat the oven 180C/375F and blend the egg yolk and milk together, brush the loaf with it and bake in the oven for ca. 30 minutes.
Yummy goodness, just add butter and some jam and you have an Easter breakfast from heaven – no pun intended.
Come a little closer and you can see the vanilla dots…drool.
Happy Easter everyone!