Almond Striezel
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 35 mins |
| Total Time | 3 hrs 5 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g flour, smooth
- 250 ml milk
- 30 grams sugar
- 21 g fresh yeast or 1 pack dry yeast
- 50 g butter, soft
- 1 pinch (s) salt
- 1 medium egg (s)
- 200 g almond (s), rated
- 70 ml water
- 50 grams sugar
Print Recipe
Pin Recipe Instructions
- For the filling, bring the water to the boil with the sugar, stir in the almonds. Let cool down.
- For the yeast dough, mix all the ingredients into a smooth dough and let rise in a warm, draft-free place until the volume has doubled. That can take 1 - 1 1/2 hours.
- Then roll out the dough into a rectangle 1 cm thick, brush with the filling and roll up. Then cut the striezel lengthways apart from the middle to the edge, loop the two halves around each other. Then cut in the other direction starting from the middle and loop around each other as well. You can now see the abundance in some places. Then shape into a circle. Put it on a baking sheet lined with baking paper and cover it for another 20 minutes. Bake at 200 ° C top and bottom heat in the preheated oven for about 30-35 minutes.
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