Allerheiligenstriezel
The braided yeast dough plait is a must for All Saints' Day!
Just as the Easter pinze is a must at Easter, so is the braided yeast dough plait - the All Saints' Striezel - on November 1, All Saints' Day.
Ingredients
- 500 g wheat flour
- 7 g salt
- 75 g fine granulated sugar
- 90 g butter (lukewarm)
- 2 egg yolks
- 1 cube of fresh yeast
- grated half a lemon
- 210 g milk (lukewarm)
- 1 egg for coating
- 1 dash of milk for spreading
- Some loaf sugar for sprinkling
Preparation
- Mix the milk with all the liquid ingredients. Crumble in the yeast, then add the flour and knead into a smooth dough - cover and leave to rest for approx. 20 minutes
- Pour the dough onto a lightly floured work surface and weigh out into 3, 4 or 6 equal pieces (depending on the plait variant)
- Shape the dough pieces into rounds, cover with a tea towel and leave to rise again for approx. 15-20 minutes at room temperature.
- Shape the dough balls into long strands and braid (depending on the braid) and place on a baking tray lined with baking paper.
- Sprinkle the Striezel lightly with water, cover and leave to rise again in a warm place for approx. 30 minutes.
- Preheat the oven to 180°C hot air.
- Whisk the egg and add a dash of milk, brush the Striezel with it and sprinkle with caster sugar if desired.
- Bake the Striezel in the middle of the oven for approx. 25 minutes until golden brown.
Our tip: Enjoy your Striezel with fresh butter and honey and a cup of tea or coffee, it tastes simply heavenly!
More recipes from the Salzburg Lungau region
Unread.
Lungau.
What makes us unique?
Find out in the Lungau Newsletter!
The perfect way to stay up to date.