Name: Brioche Braid (Briochestriezel)
Yield: Makes 1 very large braid
Cuisine: Europe
Ingredients: ½ cup plus 2 tablespoons milk; 1 large egg, well beaten, for glaze; ½ cup golden raisins; ½ cup milk (heated to 105° to 115°F if using dry yeast); 1 large egg yolk; 1 ounce (½ cube) fresh compressed yeast or 3¾ teaspoons (about 1½ envelopes) active dry yeast; ¾ cup sugar; 3 tablespoons pearl sugar, optional (see Note); 3½ cups unbleached flour, as needed; 7 tablespoons (½ stick plus 3 tablespoons) unsalted butter, at room temperature; 1 tablespoon golden rum; 1 tablespoon fresh lemon juice; ½ cup unbleached flour; 1¼ teaspoons salt; ¼ teaspoon sugar

Preparation info

Makes
1
very large braid

Difficulty
Medium

Appears in

Kaffeehaus

By Rick Rodgers

Published 2002

About

One morning, I sat in on baking classes at the prestigious technical school Berufsschule für den Lebensmittel-Textilbereich, Technische Zeichner und Zahntechniker (BS LTZ), where they include textile design and dental technology along with culinary studies. I had already met some of the students because they were the apprentices at some of the best bakeries in Vienna. I recognized a young woman whom I had seen stretching strudel dough at Demel just the day before, and I was able to complime