Mix the spaetzle flour, salt and sugar in a bowl. Measure the volume of 2 beaten eggs (approx. 100 ml). Mix the lukewarm milk (adjust the amount of milk accordingly for larger or smaller eggs) and the fresh yeast with the magic wand. Knead the sourdough, the two eggs, the yeast milk and the rum into the flour, sugar and salt mixture. Knead until you get a smooth dough. Then gradually knead in the softened butter in small pieces. Don`t be alarmed, the dough is extremely soft.
After the dough has been kneaded nice and smooth, cover the bowl and place in the refrigerator for 20 hours.
Butter a 30 cm bread pan the next day. Take the dough out of the fridge and divide it into 3 equal parts - it is now quite firm. Quickly, otherwise it will be too soft to shape, form three rolls of dough of the same length and braid into a braid in the bread pan.
Let rise covered for 3-6 hours at room temperature, the dough will rise well. Whisk 1 egg with a little water and brush the dough with it. Bake in a preheated oven at 180 ° C (top and bottom heat) for 35 - 40 minutes.
This brioche is very delicate and aromatic - it comes very close to the original from the Vendée. It tastes very good with butter and jam or honey.
Tip:
Instead of rum, you can also use a fruit brandy or orange blossom water.
Ingredients
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