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!
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