Ooh, do I ever have a backlog from stuff I did this weekend. Expect some spam today!
On Saturday, I attempted to make a traditional Austrian easter bun, called Osterpinze. It’s a soft, sweet yeastdough bun that’s usually presented with a dyed easter egg baked into the middle.
You can find a recipe and a much better writeup of Austrian easter traditions here: http://foodblog.paulchens.org/?p=763 (sadly the writer has disabled comments, because I’d really like to comment and thank them…)
I actually only used 250g of flour, and found a recipe that had the proper proportions of the other ingredients to it. Since it was a test run, only 2 Pinzen were made, but they were a success, so I’m definitely going to make more during the week!
Before baking…
Anyway, apparently eggs aren’t dyed all over in Sweden like they are in Austria, but rather painted on. Since this recipe kind of needs a prettily coloured egg that won’t poison the rest of the bun though, I had a bit of trouble finding the proper dye. In the end, I did find some German cold-coloring. It was… well…
Uh…
…and after
Why does my egg look like something from Alien now?!?
Right. We’ll see how the second batch becomes. I think blue, what do you think?
PS: It still tasted good, and it’s in my bento today as well!
[…] to oblige. Other than that, the box contains Maché salad, a red easter egg and a cut-up slice of Osterpinze with grandma’s homemade apricot […]
Nice work! I’ll try to make Reindling (different recipe though) on the weekend as a traditional thing to bake…
Good idea – be sure to submit it to the March 2008 BreadBaking day event! I’m going to submit the Pinzen when I get my second batch done:
http://www.wildyeastblog.com/2008/03/05/bbd-08/
I have made Osterpinze for 40 years and never put the colored egg in BEFORE baking. I bake the Pinze, then cut a little bit out of the top, and put the hard boiled colored egg in , AFTER baking and after the Pinze has cooled. Works great.