Brioche Braid from Kaffeehaus: Exquisite Desserts from the Classic Cafes of Vienna, Budapest, and Pr

Name: Brioche Braid from Kaffeehaus: Exquisite Desserts from the Classic Cafes of Vienna, Budapest, and Pr
Ingredients: 1 tablespoon fresh lemon juice; ½ cup golden raisins; 1 ounce (½ cube) fresh compressed yeast or 3¾ teaspoons (about 1½ envelopes) active dry yeast; ½ cup milk (heated to 105° to 115°F if using dry yeast); ¾ cup sugar; ¼ teaspoon sugar; 3 tablespoons pearl sugar, optional (see Note); 1 large egg yolk; 1 large egg, well beaten, for glaze; 7 tablespoons (½ stick plus 3 tablespoons) unsalted butter, at room temperature; 1 tablespoon golden rum; ½ cup unbleached flour; ½ cup plus 2 tablespoons milk; 1¼ teaspoons salt; 3½ cups unbleached flour, as needed

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One morning, I sat in on baking classes at the prestigious technical school Berufsschule für den Lebensmittel-Textilbereich, Technische Zeichner und Zahntechniker (BS LTZ), where they include...

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Ingredients

1 tablespoon fresh lemon juice
½ cup golden raisins
1 ounce (½ cube) fresh compressed yeast or 3¾ teaspoons (about 1½ envelopes) active dry yeast
½ cup milk (heated to 105° to 115°F if using dry yeast)
¾ cup sugar
¼ teaspoon sugar
3 tablespoons pearl sugar, optional (see Note)
1 large egg yolk
1 large egg, well beaten, for glaze
7 tablespoons (½ stick plus 3 tablespoons) unsalted butter, at room temperature
1 tablespoon golden rum
½ cup unbleached flour
½ cup plus 2 tablespoons milk
1¼ teaspoons salt
3½ cups unbleached flour, as needed