Brioche a la Geispitzeoise **

This recipe was provided by Mrs Mamo from Geispitzen. It is best with coffee in the morning, but can be eaten any time of the day. It takes quite some time and energy, but you will be rewarded in the end.

- 750gr flour
- 16gr dry yeast (or 45gr fresh baker's yeast)
- 2,5dl milk
- 170gr butter
- 130gr sugar
- 2 eggs and one egg yolk
- pinch of salt
- raisins, a small handful (optional)

For icing:
- icing sugar (about 3 tablespoons), alcohol
- walnuts/almonds

Take out the eggs from the fridge the night before. It is best if all ingredients are at room temperature.
If you are going to use raisins, soak them in a mixture of alcohol and water for a while (overnight is fine too).
Heat up the milk until it is tepid. Use about 50 ml to dilute the dry yeast, let it get bubbly (the yeast with get activated). Meanwhile melt the sugar, butter, pinch of salt in the rest of the tepid milk.
Put the flour in a big bowl and make a well in the middle. Little by little, add the yeast/milk/sugar/butter/beaten eggs and mix well with a wooden spoon. Work the dough and incorporate some air by lifting it energetically with the spoon. It needs to be smooth and airy. You can then add the raisins. Cover the bowl with a wet towel and leave it in a draft-free place until it doubles in size (at least). It will take about two hours, don't rush this step.
Divide the dough into 3 equal parts. Work them out into long rolls and shape up a braid (or pretzel, or whatever shape you want to give it). Transfer to the cooking tray which has been overlaid with tinfoil, and let it rise again for at least one hour.
Pre-heat the oven to 190 degrees, and cook it for 40 minutes.
While it is still warm, cover with the icing sugar/alcohol mixture and sprinkle with chopped walnuts or almonds.