Yeast dough plait

The persecuted yeast dough plait must not be missing on All Saints Day

Just as the Easter Pinze may not be missing at Easter, it is also on November 01, All Saints' Day with the plaited yeast dough plait - the Allerheiligenstriezel. 
The sweet yeast dough plait is refined with juicy raisins and decorated with sugar crystals. 

So it is a tradition to give  a Striezel. 


Ingredients Preparation
  • 500 g flour
  • 7 g salt
  • 75 g fine crystal sugar
  • 90 g butter (lukewarm)
  • 2 egg yolks (size M)
  • 1 cube fresh yeast
  • abrasion of half a lemon
  • 210 g milk (lukewarm)
  • 1 egg to spread
  • 1 shot of milk for spreading
  • a little hail sugar for sprinkling  
  1. Mix milk with all liquid ingredients. 
  2. add the flour and knead to a smooth dough 
  3. Cover and let rest for approx. 20 minutes.
  4. Place the dough on a lightly floured work surface and (depending on the plait type) weigh out 3, 4 or 6 equal parts.
  5. Form dough pieces into round shapes, cover with a tea towel and 
  6. Allow to stand for another 15-20 minutes at room temperature.
  7. Form the dough balls into longish strands and (depending on the plait) braid them  onto a baking tray lined with baking paper.
  8. Spray the Striezel lightly with water and cover again approx. 30 minutes in a warm place.
  9. Preheat the oven to 180°C hot air.
  10. Whisk the egg and add a dash of milk and mix the Striezel brush with it and sprinkle with sugar as desired.
  11. Bake Striezel on the middle shelf for about 25 minutes until golden brown.
    Our tip: Enjoy your Striezel with fresh butter and honey and with a cup of tea or coffee, it simply tastes heavenly!





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