The chef recommends
Our chef Franz Schönegger indulges you with various culinary highlights from his gourmet cuisine: traditional Gastein valley delicacies as well as international specialties. With his team he continuously creates new and delicious meals.
Our head chef Franz Schönegger is revealing his recipe for one of our most delicious Easter treats for you to cook at home.
500 g flour (550 type)
½ yeast cube
125 ml milk
75 g sugar
2 eggs (medium size)
½ teaspoon of salt
1 heaped tablespoon of vanilla sugar
100 g soft butter
Flour for working
40 g butter for buttering
Add the flour to a bowl and press a hollow area into it. Heat the milk to a lukewarm temperature (around 36° C). Add one heaped teaspoon of sugar to five tablespoons of milk, dissolve the yeast into it and put everything into the hollow. Then make a poolish. Then take some flour from the edge, with a fork, and stir the mixture with the fork to make it into a thick dough. Then sprinkle the dough with flour, cover with a cloth and leave in a warm place for around 20 minutes. The poolish should then have risen and not show any more bubbles.
Then add the remainder of the lukewarm milk, sugar, egg, salt, vanilla sugar and soft butter to the risen poolish. Then knead the mixture, firstly with a hand mixer, and then with your hands, into a smooth dough. Cover the dough with a cloth and leave for around 45 minutes, until it has roughly doubled in volume.
Then lightly flour the work surface. Knead the dough a little more with your hands, separate into two equally sized parts, and roll these into equally long and thick strands with your hands. Then weave the two rolls together to form a wreath.
Lay the wreath on a baking tray covered with baking paper. Cover with a cloth, and leave in a warm place again for around an hour.
Preheat the oven to 200° C (180° C fan, gas mark 4). Melt the butter. Butter the wreath and bake in the oven for 20 to 30 minutes, until golden brown. Allow to cool and decorate with little Easter eggs before serving.
Tip: For a yeast dough, all ingredients should be at room temperature, to allow the yeast to have the ideal impact.
Some classic variations include those with decorating sugar, poppy seeds or sesame. Simply brush egg onto the Easter Wreath before baking, and sprinkle your preferred ingredient on top.
You can also add a delicious twist to your Easter Wreath, should you wish, with raisins, almonds or finely cut dried apricots. Add the fruit after the poolish is first risen.
Instead of making an Easter Wreath, you can also split the dough into eight to ten portions of an equal size and make small bunnies or buns.
We hope it goes well for you!
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Our experienced service team will gladly inform you about the meals in the restaurants at the Hotel EUROPÄISCHER HOF. Every year our staff takes part in various service and cuisine prize competitions. Several national and regional champions have emerged from our hotel.
If you would like to get to know Austrian cuisine more closely, we recommend a visit to the hotel’s own Gasteiner Klause. Regional delicacies will be served here in a rustic atmosphere.