The Ingredients:

Active dry yeast: I’m using dry yeast, which can be mixed without preparing the other ingredients. However, it can be substituted for 20g of fresh yeast.

Egg yolks: the egg yolks are added at room temperature and make the dough fluffy and moist.

Milk: The milk has to be warm (about 37°C or 98,6°F). Use a kitchen thermometer. If the milk is too hot, it destroys the yeast’s activity. Please use whole milk; anything with less fat is like water.

Butter: When mixed into the dough, the butter has to be softened and at room temperature. Butter is life. That’s why I just love baking with brioche dough.

Flour: For this recipe, I’m using bread flour, which, because of the increased protein, adds more texture to the cinnamon brioche buns. If you don’t have bread flour, you can use pizza flour or simple all-purpose flour.

Pinch of salt: I’m always working with unsalted flour, so I’m adding 1/4 tsp salt to the dough. AND… salted butter isn’t very common in Austria, and there is only one brand that sells salted butter. 

Browned butter for the frosting: I’m using browned butter for the filling because it’s so much more flavorful. If you don’t want to make brown butter, you can simply use softened butter. But the brown butter is worth that extra work.

Fresh orange zest and orange juice: The fresh orange zest is added to the dough and to the cream cheese glaze. It’s blood orange season right now, so I’m using freshly squeezed blood orange juice in the glaze. Be sure that your oranges are organic.

Vanilla pod: You can’t beat freshly scraped vanilla seeds. Don’t throw away the scraped pod; stick it into a jar with sugar and make vanilla sugar.

Cinnamon: Make sure that the ground cinnamon is fresh and not expired.

Cream Cheese: There are many brands out there. Make sure to buy cream cheese that isn’t too soft. I prefer to buy Philadelphia.

See the recipe card for a full list of ingredients.

How to make soft and buttery cinnamon brioche rolls with vanilla and orange cream cheese frosting.

The enriched dough:

• Firstly, I start mixing the warm milk, sugar, and yeast together in a bowl of a stand mixer with the dough hook attached at a low speed.
• Then I add the egg yolks, butter, salt, orange zest, and 3/4 of the flour and knead for about 6-7 minutes at medium speed to develop the gluten. It will be a sticky dough at first, but no worries—that’s totally fine.
• At last I add the rest of the flour and knead for 5 more minutes.
• The dough is ready when it’s not sticking any longer to the sides of the bowl and you can stretch a little bit of the dough with wet fingers until see through.
• With the help of the bench scraper transfer the dough into an oiled large bowl and cover with plastic wrap . Now starts the first rise.

Very Important. Let the dough rest at a warm place for about 1 hour or double in time. Give the brioche dough time to rest. 

Assembling the dough and the filling into delicious brioche cinnamon buns.

• When the dough has doubled in size deflate it on a lightly floured surface.
• Form it into a large rectangular with the help of a rolling pin 30cm X 50cm (12inch X 20inch)
• Spread the filling evenly over the whole surface of the dough with the help of a rubber spatula or an offset spatula .
• Begin to roll the dough evenly into a tight log beginning from the long sight.
• Score the log into 12 equal pieces and cut them with unflavored dental floss or a twine and transfer them into a buttered baking pan leaving some space around each roll.
• Dust the the brioche cinnamon rolls lightly with flour and cover loosely with plastic wrap again.

Now you have 2 baking Options.

Option 1: make the rolls and bake at the same day.

If you want to make and bake these delicious brioche cinnamon rolls all in one day then let the cut cinnamon rolls rise a second time for about 45 minutes or until doubled in size and puffy .

After that second rising in the baking pan I lightly pour some heavy cream on top and bake until golden brown.

While the rolls are baking and the house starts to smell like a bakery start with making the frosting.

When the rolls are baked and out of the oven smear the still warm cinnamon buns with the glaze.

Best enjoyed warm and with people you love .  

Option 2 : Overnight brioche cinnamon rolls

I love to prepare those rolls the night before . After cutting the rolls and transferring them into the baking pan I cover the rolls loosely with plastic wrap and transfer them into the fridge .

There the cinnamon rolls rise slower overnight and they develop more flavor this way.

The next morning I transfer the baking pan out of the fridge and leave the rolls for about 45 minutes at warm draft free place.

When the rolls warmed up to room temperature I pour some cream of them and bake and frost them afterwards like I would have done when baking at the same day.

This Option is ideal when you have guests or family you want to surprise with an extra special Breakfast treat. I love to make them for Christmas morning or when it’s someones birthday.

What I love about these gooey buttery homemade cinnamon rolls.

• Firstly cinnamon is one of my favorite seasonings. I could add cinnamon to ALMOST everything. Cinnamon always reminds me of my childhood . My mom and I used to craft Christmas ornaments including cinnamon sticks.
• The dough is absolutely perfect in flavor and texture .Fluffy and buttery. Especially with the added orange zest.
• Nobody ever said to me that they don’t like cinnamon rolls. Everybody loves them und you can’t ever go wrong with these baked goods.
• The recipe is easy to follow along and it only takes 20 minutes of prepping time.

Substitutions.

Fresh yeast instead of instant yeast or dry yeast: It’s really no problem to use fresh yeast but there is one more added step at the beginning. Start with mixing the fresh yeast, warm milk and sugar together in small bowl . Cover loosely and let it stand until the yeast mixture gets foamy and starts to rise.

Orange glaze instead of Vanilla Orange cream cheese glaze: If you simply prefer a lighter more runny glaze instead of a cream cheese frosting jus mix together a little bit of fresh orange juice and enough powdered sugar until its your kind of thick glaze.

Vanilla extract instead of fresh scraped vanilla seeds: If you don’t have a vanilla pod at hand than of course you can use 1 tbsp of vanilla extract instead.

If you don’t tolerate milk products substitute the butter and heavy cream for a plant based option. You can substitute the milk for a plant based milk as well nut make sure that it’s a barista plant based milk. These products are thicker in texture and more similar to full fat milk.

Tips for making this recipe:

• If the yeast dough isn’t rising at all even after 1 1/2 hours of resting time throw the dough away and start anew. Take a lookout your yeast and make sure that the yeast is not expired.
• Time ! Let dough do it’s thing and give him the time it needs for doubling in size. This is important for the first rise and the second rise.
• Before cutting the log into rolls cut 1 cm off the ends with a serrated knife and discard. This way you make sure that all buns are equally even in size.
• Use a kitchen scale: I always write my ingredients in metrics. All the ingredients are exactly measured which is very important when making any kind of bread.

Storage:

Store the buns in an airtight container in your fridge. Reheat the rolls as needed in your microwave for a couple of seconds.

Freeze option:

The brioche cinnamon rolls can be frozen right after the log gets cut into even rolls. For that place the unbaked rolls on a plate and quick frost them for 45 minutes. After that transfer them into plastic logs and freeze for up to 6 months.

Thaw them before baking.

You will fall in love with these fluffy buttery brioche rolls immediately, promised ! Did you make this recipe? Let me know and tag me on Instagram. Or leave me some kind words and a star rating. I will be always thankful for that

Warm hugs Nina 

You may be interested in these recipes too:

• The best homemade Mother’s Day gift: brioches hearts
• Chocolate overnight oats with Dalgona Coffee Cream
• Babka Bread filled with Blueberry jam
• Apricot galette with cream cheese frosting

Soft Buttery Brioche Cinnamon Rolls (overnight option)

5 from 34 votes

Recipe by Nina Course: Breakfast, DessertCuisine: American

Servings

12

Prep time

20

minutes

Cooking time

30

minutes

Calories

611

kcal

resting time

1

hour 

30

minutes

Total time

2

hours 

20

minutes

This recipe for super soft buttery cinnamon brioche rolls smothered in tangy vanilla orange cream cheese frosting is the only cinnamon roll recipe you will ever need. It has an overnight baking option too.

Cook Mode

Keep the screen of your device on

Ingredients

• Soft Brioche Cinnamon rolls

• 7 g 7 dry active yeast or 20g fresh yeast

• 350 ml 350 milk warm 37°C

• 60 g 60 sugar

• 680 g 680 white bread flour or all purpose flour

• 3 3 egg yolks room temperature

• 60 g 60 butter melted

• 1 tbsp 1 orange zest zest from 1 orange

• 50 ml 50 heavy cream

• Brown butter Cinnamon sugar filling

• 225 g 225 brown sugar

• 2 tbsp 2 ground cinnamon

• 140 g 140 butter if you don't brown your butter you'll only need 120g butter softened.

• 1 tsp 1 vanilla sugar

• Vanilla Orange Cream Cheese frosting

• 180g g 180g Cream Cheese

• 50 g 50 Butter softened

• 1 1 Vanilla pod seeds of 1 vanilla pod, or use 1 tbsp vanilla sugar or 1 1/2 tsp vanilla flavor

• Orange Zest and juice from 1 medium sized organic from 1 orange

• 180 g 180 white sugar

Directions

• Start with browning the butter, this way it can solidify until you need it for the cinnamon brown sugar filling-
• sof butter brioche dough recipe
• Firstly start to mix the warm milk, sugar, and yeast together in a bowl of a stand mixer with the dough hook attached on low speed
• Then add the egg yolks, butter, salt, orange zest and 3/4 of the flour and knead for about 6-7 minutes at medium speed . It will be a sticky dough at first but no worries thats totally fine.
• At last add the rest of the flour and knead for 5 more minutes. Start mixing on low until the flour is absorbed, then mix on medium high for another minute.
• The dough is ready when it’s not sticking any longer to the sides of the bowl and you can stretch a little bit of the dough with wet fingers until see through.
• With the help of the bench scraper transfer the dough into an oiled large bowl and cover with plastic wrap .
• Let the dough rest at a warm place for about 1 hour or double in time
• When the dough has doubled in size deflate it on a lightly floured surface.
• Form it into a large rectangular with the help of a rolling pin 30cm X 50cm (12inch X 20inch)
• Spread the filling evenly over the whole surface of the dough with the help of a rubber spatula or an offset spatula .
• Begin to roll the dough evenly into a tight log beginning from the long sight.
• Score the log into 12 equal pieces and cut them with unflavored dental floss or a twine and transfer them into a buttered baking pan leaving some space around each roll.
• Dust the the brioche cinnamon rolls lightly with flour and cover loosely with plastic wrap again.
• Let the rolls rise for 45 more minutes.
• When the rolls has Rosen start preheating the oven.
• Preheat the oven to 170°Celsius fan (350°F)
• After that second rising in the baking pan lightly pour some heavy cream on top and bake for 25 minutes or until golden brown.
• While the rolls are baking and the house starts to smell like a bakery start with making the frosting.
• Brown butter cinnamon sugar filling
• in medium sized bowl mix together all the ingredients with the help of an electric mixer or your stand mixer with the whisk attached.
• Vanilla Orange cream cheese frosting
• While the cinnamon rolls bake, combine the ingredients in a stand mixer with the paddle attachment (or with a hand mixer) and beat until smooth and fluffy.
• Allow the cinnamon rolls to cool for about five minutes after removing them from the oven, then spread the cream cheese frosting evenly over the tops.
• Serve hot or warm.

Equipment

• stand mixer (1)
• Rolling Pin (1)
• offset spatula (1 )
• dough scraper (1)
• rubber spatula (1)

Nutrition Facts

• Calories: 611kcal
• Carbohydrates: 86g
• Protein: 9g
• Fat: 26g
• Saturated Fat: 16g
• Polyunsaturated Fat: 1g
• Monounsaturated Fat: 7g
• Trans Fat: 1g
• Cholesterol: 117mg
• Sodium: 203mg
• Potassium: 177mg
• Fiber: 2g
• Sugar: 41g
• Vitamin A: 903IU
• Vitamin C: 1mg
• Calcium: 104mg
• Iron: 3mg

Did you make this recipe?

Tag @twosisterslivinglife on Instagram and hashtag it with

Like this recipe?

Follow @twosissterslivinglife on Pinterest

Give us a follow!

Follow us on Facebook

The post The Best Soft Buttery Brioche Cinnamon Roll Recipe ever -Overnight Option appeared first on Two Sisters Living Life.

This is an easy and delicious recipe for a babka bread filled with fresh strawberries and coconut .The babka is made out of a brioche dough and I added saffron for a little decadents. You are welcome . The flavors are perfect for a warm summer Sunday afternoon but it’s also perfect for the holidays as a wonderful breakfast recipe or as a filled brioche bread served with butter as an afternoon treat.

If you’d like to serve it for breakfast please prepare it the evening before and refrigerate the unbaked babka bread in the fridge until morning. Let the prepared loaf pan stand for 1 hour at a warm place so that the dough can come to room temperature.

Saffron brioche babka – The saffron isn’t a must but makes the taste definitely more complex.

As you may already discovered I already have a delicious blueberry babka recipe up on our blog but I so much love babka that I though I want to add another delicious filled sweet bread recipe. And I made that new babka extraordinary decadent just for you. I added saffron to the brioche dough and some flavorful cardamom to the filling (fresh strawberries and coconut). Best decision of my life. Please if you don’t have any saffron at home you can of course leave it out. Make the babka its delicious without the saffron of course too.

Sweet yeasty bread recipes made especially for the holidays – origin of the babka

There exist a lot of babka recipes and brioche recipes out there but what is the difference between those 2 sweet bread doughs? Or are these the same? I will tell you the difference.

Babka bread is a traditionally jewish sweet bread filled and twisted or braided. There are no specific informations about the dough. Only that it’s an enriched dough so it could also be a brioche dough recipe. So why not use a delicious buttery brioche dough to make a more special and grant babka?

Traditionally babka is made from a doubled and twisted length of yeast dough and is typically baked in a high loaf pan. Instead of a fruit filling, the dough contains cinnamon and/or chocolate. The babka is usually toppedwith streusel. Jewish immigrants brought this dish, also known as Krantz Cake to New York where it became very popular at the beginning of 2010.

Brioche dough recipes are always lightly sweetened doughs. They almost contain as much butter and eggs as a buttery cake but have a very soft and airy texture instead of a cake crumb.

The important things about making this babka recipe.

• I always proof the yeast! My yeast needs to be dissolved in WARM (38°C) milk and 1 tbsp of sugar and loosely covered with a kitchen towel or plastic wrap. The yeast is prooven when the liquid becomes foamy and bubbly.
• I measure exactly! For every recipe I make measuring my ingredients is the most important rule ever.
• The dough needs to be kneaded for about 10 minutes! I know this sounds like much but it needs to be flexible.

Almost Done! Promised.

• I let the dough rise in a warm place . Cover the bowl loosely with plastic wrap or a kitchen towel.
• My babka bread needs enough time to rise! Thats very important! The brioche dough needs to be double in size before you can work with it again.
• After spreading the filling I roll the dough into a log and chill it for about 20 minutes in the fridge. It doesn’t get that messy when the filling is set.
• Don’t cut the log all the way through.
• Before I bake the babka it needs a second rising which will last almost as long as the first one.

I want to enjoy my time with my family to the fullest . Good food definitely goes hand in hand with these special moments on a Sunday morning. My deliciously filled babka is therefore the perfect breakfast recipe. We all gather in the morning around our table and enjoy the smell of the freshly baked sweet yeasty babka. The saffron and added cardamom gives it that special complex flavor which makes it super addictive. Nobody can withstand it in my family.

Warm saffron hugs Nina

Did you make this recipe? Great tag us on Instagram @twosisterslivinglife or use our hashtag #twosisterslivinglife so we can see. Make sure to pin our recipe for later and follow us on Pinterest

I think you might be interested in these recipes too : “Blueberry vanilla Babka” or “Cinnamon Brioche Rolls with pumpkin pecan filling” .

Saffron brioche babka filled with fresh strawberries and coconut and cardamom

0 from 0 votes

Recipe by Nina Course: Bread, DessertCuisine: American, austrian, French

Servings

8

Prep time

2

hours 

Cooking time

50

minutes

Calories

536

kcal

This is an easy and delicious recipe for a babka bread filled with fresh strawberries and coconut .The babka is made out of a brioche dough and I added saffron for a little decadents and cardamom for that suptle complex taste.

Cook Mode

Keep the screen of your device on

Ingredients

• brioche dough

• 60 g 60 white sugar

• 10 g 10 freash yeast or 4g instant yeast

• 120 ml 120 milk

• 60 g 60 butter

• 350 g 350 flour cake flour or all purpose

• 2 2 egg yolks Large at room temperature

• 1/2 tsp 1/2 salt

• 1 1 egg for egg wash

• Strawberries and coconut filling

• 500 g 500 strawberries fresh

• 50 g 50 brown sugar

• 2 tbsp 2 balsamic vinegar

• 2 tbsp 2 flour

• 125 g 125 desicated coconut pan roasted until golden brown and smeels wonderfully

• 2 tsp 2 cardamom

• 100 g 100 brown sugar

• 100 ml 100 coconut milk

• 50 g 50 butter room temperature and soft

• 1/4 tsp 1/4 saffron threads

Directions

• Babka – brioche dough
• First mix warm milk (45-50 degree C) and saffron threads together and let it stand for 1 hour.Then dissolve 1 tbsp of the sugar into the warm milk. Milk should have about 37C° or 97F°.
• Add the fresh or dry yeast, stir, cover loosely with plastic wrap and let it stand for about 10 minutes or until foam and bubbles are building
• In a medium mixing bowls sift the flour and the salt and incorporate the cold butter and the rest of the sugar with a pastry cutter until everything is very fine in size.
• Add the egg yolks and the yeast mixture and mix with the hook attached on medium speed until not sticky any longer or knead everything with your hands. That's about 10-15 minutes.
• When the dough is not sticky any longer put it into an oiled bowl and cover it with plastic wrap. Let it rest at a warm place until the dough is doubled in size.That will be about 60-90 minutes depending on how warm the resting place is.
• When the dough is doubled in size put it onto your floured working surface and deflate the dough trough slapping it onto the surface 3-6 times.
• Prepare a deep loaf pan 30x12cm with butter and flour it out.
• Shape the dough loosely into a rectangular and roll it out. The shorter side of the dough should be facing you and should be as long as your loaf panThe dough should be about 1cm thick and 30×40 cm.
• Spread the coconut filling onto the dough but leave 2 cm free on the shorter side facing away from you.
• After that add the fresh strawberries on top.
• Start rolling up the dough starting from the short side facing you to the other short side.
• Put the log for fifteen minutes into th fridge so that the filling can firm up and it doesnt become such a mess.
• Remove from the fridge and use a knife to slice the log into two pieces but leave about 3 cm whole.
• Braid both strands by going over and under. Tuck the ends in and place it into the loaf pan.
• Let the dough raise one more time for about 45 minutes and brush the top with a lttle egg wash
• ***Note if you let the Babka rest in the fridge overnight it needs to rest another hour in the morning at a warm place to come to room temperature before baking.
• Strawberry and Coconut filling
• Cut the strawberries into small pieces and mix together with the 50g of sugar, flour and balsamin vinegar.
• When you dry roast the dessicated coconut until golden brown turn off the heat take the pan from the cook top. 
• Add the coconut milk, cardamom, butter and brown sugar and mix everything together with an spatula. let it rest until cool. The filling should be spreadable otherwise add a little bit more coconut milk.
• Preheat the oven to 180°Celsius or 370°Fahrenheit and bake for about 45 minutesEnjoy.

Nutrition Facts

• Calories: 536kcal
• Carbohydrates: 72g
• Protein: 8g
• Fat: 25g
• Saturated Fat: 18g
• Cholesterol: 100mg
• Sodium: 284mg
• Potassium: 302mg
• Fiber: 5g
• Sugar: 31g
• Vitamin A: 470IU
• Vitamin C: 37mg
• Calcium: 67mg
• Iron: 3mg

Did you make this recipe?

Tag @twosisterslivinglife on Instagram and hashtag it with

Like this recipe?

Follow @twosissterslivinglife on Pinterest

Give us a follow!

Follow us on Facebook

The post Saffron Brioche Babka with strawberry coconut filling appeared first on Two Sisters Living Life.

This post is dedicated to my favourite Easter sweet bread. The Pinze! The Pinze is a traditional Austrian milk bread recipe or better said a brioche dough recipe. What makes this brioche dough unique is the aniseeds flavour. I made these Easterly loafs with the tangzhong method which makes this sweet bread extra fluffy and soft. These Pinzen can’t be missed on any Easter brunch table.

The Pinze is my favourite Easter pastry in the world. Every year I’m looking forward with excitement for spring season to begin. because I know I’ll get these fluffy buttery brioche breads with their unique taste in every bakery in Austria. The only problem there is with Pinzen is that not every bakery makes them right. Most bake them to try. That’s why I developed this recipe. The Pinzen have their unique aniseeds flavour but are fluffy, soft and juicy.

The Pinze- a traditional Austrian Easter milk bread recipe

It all start with aniseeds.

The uniqueness of a Pinze is her flavour. And the flavour comes from aniseeds which get soaked in warm white wine overnight. That’s my first step which I prepare the day before starting with the original process of baking.

• I heat 120ml of white wine in the microwave for 30-40 seconds and mix the wine with 1 1/2 tsp of aniseeds.
• I let the seeds soak overnight.
• In the morning I strain the wine. I discard the seeds but I keep the flavoured wine .

The tangzhong method.

After straining the whine I mix the wine together with the milk and a small part of the flour and bring everything to a boil and begins to thicken to a slurry. Don’t forget to constantly stir everything. This is called a tangzhong. The tangzhong or water roux is a mixture of both liquid and flour that you stir and cook until the starches in the flour gelatinize and the mixture thickens.That way the starches can hold twice as much liquid than a normal yeast dough.

Not only does the starch in the flour absorb more liquid; since heating the starch with water creates structure, it’s able to hold onto that extra liquid throughout the kneading, baking, and cooling processes.

The advantages:

• Since there’s less free (unabsorbed) water in the dough, it’s less sticky and easier to knead
• The bread or rolls may rise higher, due to more water creating more internal steam (which makes bread rise in the oven — along with the carbon dioxide given off by the yeast)
•  Having retained more water during baking, bread and rolls will be moister, and will stay soft and fresh longer

The dough itself.

• At first I pour the tangzhong into the bowl of a stand mixer with the hook attached, and let it cool slightly.
• Secondly I added the rest of the dough ingredients to the bowl and start kneading it on low for 5 minutes.
• When the dough comes together I increase the speed to medium. I let it knead for another 10 minutes until the dough is elastic and won’t stick any longer to the side of the bowl.
• At last I cover the bowl with plastic wrap and let the dough rise until double in size at a warm place.

The rising of the dough.

After the brioche dough has risen for the first time I knead it for a couple of minutes and let it rise again until doubled. I repeat the kneading and rising process 4 times. Every rising will take shorter than the last one. Through this process the pores of my milk bread will get finer and smaller which is another characteristic feature of a Pinze.

The shaping and cutting.

After I deflated the brioche dough for the last time i cut the dough into 10 equal heavy parts. But you can also leave half the dough whole for one big loaf and only cut the other half into 5 equal parts.

The shaping.

I take every dough piece and start pulling the outer sides into the middle where i pinch them together. I do that for 2-3 times until the dough got some tension and is already shaped like a ball. After that I put the dough on the counter and bend my fingers around the dough ball and start circling it inside of my hand until its perfectly round in shape. Repeat this with every dough piece. Put the dough balls on a baking tray covered with baking sheet.Leave enough space between the doughs. I wouldn’t recommend more than 5 Pinzen on a baking tray. Let it rise one final time. Give them enough time to double in size. After that brush them with the egg wash.

The Cut – which makes The Pinze inimitable

You need for the 3 parts cut a scissors. I put one tip of the scissors upright about 1/3 deep into the dough and cut 3 times from the inside to the outside into the dough.

After giving every Pinze their signature cut, bake them in the preheated oven for about 20-30 minutes. depending on how the size and colouring is.

Make sure to give my favourite kind of brioche recipe a try. You won’t be disappointed . Promised ! However I love to bake the milk bread for Sunday mornings. I often prepare it the day before and let the formed dough balls rise in the fridge overnight. Brushing and Cutting them in the morning.

These fluffy goodnesses are best enjoyed with my delicious recipe for a decadent Vanilla and Rosemary flavoured Orange Jam. Make sure to check out the recipe.

Tag us on Instagram and Facebook @twosisterslivinglife or #twosisterslivinglife so that we can see what you created and pin our recipes for later. Pinterest we love you.

Sweet and fluffy hugs, yours truly Nina

The Pinze – an Austrian Easter milk bread recipe

5 from 68 votes

Recipe by Nina Course: Breakfast, brunchCuisine: austrian

Servings

10

small loafs

Prep time

15

minutes

Cooking time

20

minutes

Calories

335

kcal

resting time

3

hours 

This is a traditional Austrian Easter Recipe for a Pinze which is a fluffy slightly sweet and buttery milk bread with an Anis seed flavor. This milk bread cant be missed on any Easter brunch.

Cook Mode

Keep the screen of your device on

Ingredients

• For the Tangzhong

• 60 g 60 all purpose flour

• 120 ml 120 milk

• 140 ml 140 white wine

• 1,5 tsp 1,5 aniseed

• For the dough

• 440 g 440 all purpose flour

• 1 packet 1 dry yeast about 8g or 20g fresh yeast

• 80 g 80 sugar

• 1/4 tsp 1/4 salt

• 1 tsp 1 vanilla sugar

• peel of 2 oranges

• 90 g 90 butter slightly melted

• 3 3 egg yolks large at room temperature

• For the egg wash

• 2 2 egg yolks

• 1 tbsp 1 cream

Directions

• The night before mix together the white wine and the aniseeds. Heat in microwave for 30 seconds and let them soak overnight.

  • 

• For the Tangzhong
• Mix togehter the strained white wine, milk and flour in a pan with a whisk.
• Start heading the mixture under constant stiring until it start bubling and thickens. Turn off the heat and stir everything until its homogenous and came together to a slurry.

  • 

• Put the slurry into the bowl of stand mixer and let it cool slightly.
• For the dough
• Add to the tangzhong (slurry) all the ingredients of the dough and start mixing wtih a hook.
• Start kneading the dough on slow for about 5 minutes.
• Then increase speed to medium and knead for another 10 minutes. The dough is ready when it doesnt stick anylonger to the side of the bowls.
• Cover the bowl with plastic wrap and let the dough rise at a warm place until double in size. This will take about one hour.
• When the dough is double in size knead it for about 5 minutes, cover it again and let it rise again until double in size.repeat the kneading and rising for 2 more times. Every next rising will need less time.
• After the 4th rising knead the dough one more time and cut the dough into 2 eaqual parts.Cut every half into another 4 equal part so that you will have 8 small Pinzen or leave one half for one big Pinze and cut onply the other half into 4 small parts.
• Now take every dough piece and pul the outer sides into the the middle 2-3 times. and pinch togehter. Then put the dough with the seam down on the woriking surface. cover the round dough piece with your hand. Fingers are crooked slightly to cover the dough ball and now start rolling the dough until round. Place it on a baking tray with a baking sheet on it. Repeat this process with every dough piece.
• When all the dough pieces are formed cover them and and let them rise one final time until double in size.
• When the dough balls are double in size put the egg wash on top.
• Cut them from the middle to the outer sides 3 times. It should be a deep cut.

  • 

• Put a baking tray filled with water on the bottom of your oven and preheat the oven to 210°C or 410°F.
• Bake The smaller Pinzen loafs for about 15-20 minutes ore until they are a darker golden brown.Larger Loafs bake for about 20-25 minutes. Or a darker golden brown.
• Take loafs out of the oven and let them cool completely .Enjoy<3

Nutrition Facts

• Calories: 335kcal
• Carbohydrates: 48g
• Protein: 7g
• Fat: 11g
• Saturated Fat: 6g
• Cholesterol: 120mg
• Sodium: 135mg
• Potassium: 100mg
• Fiber: 2g
• Sugar: 9g
• Vitamin A: 396IU
• Calcium: 37mg
• Iron: 3mg

Did you make this recipe?

Tag @twosisterslivinglife on Instagram and hashtag it with

Like this recipe?

Follow @twosissterslivinglife on Pinterest

Give us a follow!

Follow us on Facebook

The post The Pinze – a traditional Austrian milk bread recipe appeared first on Two Sisters Living Life.