© 2025 | http://angiesrecipes.blogspot.com
 |
 |
© 2025 | http://angiesrecipes.blogspot.com
A Godnkipferl is a super soft, fluffy brioche crescent in a large format (as long as 50cm and thick as an upper arm). The Godnkipferl / Godparents Crescent, aka Osterkipferl / Easter Crescent, is a pastry with a long tradition: in some parts of Upper Austria, godparents give their godchildren this oversized brioche crescent at Easter. They are usually braided, either with three, four or six strands and sprinkled with pearl sugar. However, you can also just simply roll the dough, with or without sultanas, into a long roll, then form into a crescent.
|
 |
 |
 |
 |
 |
 |
 |
 |
- Dissolve the dry yeast in the warm milk in the mixing bowl of your stand mixer fitted with a dough hook. Add the sugar, vanilla powder, egg, sour cream, melted butter and the salt and stir everything together. Stir in about half the flour until all the ingredients are thoroughly combined, about 1 minute. Mix in the sultanas briefly. Add the remaining flour and knead for 5-7 minutes. The dough will be quite soft and tacky.
- Cover the dough in a clean, oiled bowl and leave to rise at room temperature until double in volume, about 1 ½-2 hours. You can cover the dough and let it proof overnight in the fridge.
- Divide the dough into 2 even portions. Use one portion to make a large crescent, and the other for two smaller ones. Divide one dough into 4 even portions and roll each piece into a 60cm strand. Divide the other dough into 6 even portions and roll each portion into 50cm strand.
- Lay the ends of the dough strands on top of each other and pinch them together, then plait the strands into a plait. Bend the plait into a crescent shape.
- Place them in a large baking tray lined with baking paper. Use two baking trays if necessary. Set aside for 30-45 minutes at room temperature. Mix the egg yolk and milk and brush the crescents with it, then sprinkle with pearl sugar. Preheat the oven to 180C/350F.
- Bake the crescents in the middle of hot oven for 20-25 minutes until golden, then leave to cool on the tray.
© 2025 | http://angiesrecipes.blogspot.com
© 2025 | http://angiesrecipes.blogspot.com
Posts
30 comments:
Very lovely tradition and looks delicious. You are a wonderful baker Angie!
Con las masas haces recetas absolutamente extraordinarias.
That looks so gorgeous and I bet the duft was uberwundabar. If I wasn't glu free I could live on all things dough! When is Easter this jahre?
...another beautiful creation!
I think we are all wanting one of these with our morning coffee.
My husband loves this kind of bread for the breakfast. I think April 20th is Easter this year.
Looks pretty and delicious!
Take care, have a wonderful week!
Yummy
What a gorgeous bread. I would like to say I will make it but I know I probably won't.
Love to have a piece, it looks delicious.
Incredible Angie! I love the look and sound of this bread. Thank you!
It looks like a French croissant!
You should fix yourself one too, thanks for mine!
Gracias por al receta. se ve muy rico. Te mando un beso.
That is so scrumptious
How pretty! I am just imagining how delicious it must taste.
Another recipe for me to try!
Tandy (Lavender and Lime) https://tandysinclair.com
That does look good, it's interesting and different.
Absolutely tantalizing!
Yummmm! 😋
This looks delicious Angie. And I love how you're thinking ahead to Easter too. Spring. I can't wait. Have a super rest of your day.
Oh, it does make me think of Easter. So lovely! Beautiful bread!
Adoring this. Amazing to see the steps of how this is made.Thank you so much ❤️❤️❤️❤️❤️❤️
Yummy -Christine cmlk79.blogspot.com
Hi Angie, We love good bread but we tend to buy it instead of baking it ourselves. There are 2 good bakeries with a variety of breads within driving distance... This Easter bread looks great but we won't find it locally. Our Easter favorite was a 'pie' or 'quiche style' creation made with eggs, cheese and sausage. Used to get a couple of them before Easter when we lived in Chicago...have never seen them since. :( Take Care, Big Daddy Dave
Beautiful bake. I bought this similar dessert from a bakery for my kids before. Similar look , Cresent shaped. They called it pillow bun. I never tasted before so don't know how it tasted like.
Hello Angie :)
My kind of bread, it looks so good and it would make a delicious breakfast. Thank you Angie.
Gorgeous!
I love homemade bread. This looks beautiful and delicious!
wow magnifica!!😍😍
The tradition behind Godnkipferl is fascinating, there’s something so special about gifting a beautifully braided, oversized brioche to godchildren during Easter.
As always, any thoughts, comments, and suggestions that you may have are welcome and greatly appreciated. Please remember to use the "Name/Url" when commenting rather than linking to your profile page for more exposure!