Godnkipferl – Austrian Easter Crescent

© 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.

 

200 ml Whole milk, lukewarm 7 g Dry yeast 60 g Sugar ½ tsp Pure vanilla powder 3 Egg yolks 50 g Sour cream 75 g Butter, melted and cooled to room temperature 6 g Sea salt 450 g All purpose flour 80 g Sultanas 1 Egg yolk + 2 tsp milk for coating 1 tbsp Pearl sugar for sprinkling

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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