friederike's Reviews
3 recipe(s) reviewed. Showing 1 to 3Sort by: Title 
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Website: Chefkoch.de
Brilliant recipe! At first I was worried, as the dough was quite greasy, but that changed quickly when I started to knead the dough properly. I managed to make 8 small easter breads; the dough was easy to handle, and rolled out nicely (one of the 8 easter breads I turned into a braid, with 3 braids of 50 cm each!).
I coloured the easter egg using all natural dies - turmeric for the yellow ones, and elderberry juice for the purple ones, with a splash of vinegar added to make the colour stick. Unfortunately, I also baked the eggs with the bread - looking back, that might not have been the wisest thing to do.
Edited 30 April 2017:
I recently started making this for our Sunday morning breakfast, though usually just half a recipe. So far, I made a four strand braid (in a circle as it was too long for the oven), and a six strand braid with a small one strand braid on the side. It's nicest with a little extra sugar (20 g extra for half a recipe), and the whole amount of salt given in the recipe (I mention this because I usually use less).
Edited 14 May 2017:
Also possible to make it with this nut filling - but to be honest, it's much better without.
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The filling (intended to go with half a recipe of this recipe) tasted nice, but it didn't work with the yeast bread - it made the yeast bread dry. Also, it transformed it from a bread I'd eat for breakfast/brunch to something I'd eat with a cup of coffee sometime inbetween; but for such occasions, I think I'd much rather go for a Franzbrötchen, such as this one or this one (might make one of those next week).
Very reminiscent of this Cinnamon and Date Scone Bread. Funny, that bread, too, turned out a little dry, I wonder if it's the filling that dries it out.
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Very nice, though not quite as nice as the Brioche we made these past two weekends - or maybe we're just getting spoiled already?
The dough was really sticky, and judging by the weight of the dough when I started braiding, I probably added snother 200 g or so of flour during kneading. With one full recipe, I made a three braid loaf with raisins and four single-braid loaves without raisins. I used 75 g pre-soaked raisins (for half a recipe, I divided the dough by weight), and it definitely could have had more; I think maybe 110 g of raisins. My husband even suggests 150 g raisins, and I'm pretty sure my toddler agrees with him, even though - or maybe because - then you'd have raisins with bread instead of bread with raisins.
Unfortunately, though, we used too high temperatures for baking. My dear husband let me sleep in (bless him!), and because I hadn't printed the recipe for him and he has ample experience with sour dough bread and very little with challahs and the like, he coated the bread with egg instead of milk and preheated the oven to 250 C.
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