Austrian Striezel (yeast Braid)
by Editorial Staff
Summary
| Prep Time | 1 min |
| Total Time | 2 hrs |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500g flour
- 100 g butter, soft
- 100 g powdered suar
- 40 g yeast
- 3 egg yolks
- 0.19 liters milk
- 1 egg yolk for brushing
- possibly raisins
- possibly butter for brushing
Print Recipe
Pin Recipe Instructions
- Sift the flour into a bowl and make a well in the middle. Warm the milk (not too hot). Prepare a Dampfl (pre-dough): Mix 40 g of yeast with 3 tablespoons of the warm milk as well as 1 tablespoon of sugar and 2 tablespoons of flour to a smooth mass and pour into the flour trough. Dust with a little flour and cover and let rise in a warm place for about 20 minutes.
- Meanwhile, keep the milk warm as best you can. In the meantime, whisk the egg yolks with the remaining sugar and butter with the mixer.
- Mix the steam (including flour, of course) and the egg mixture together and stir well, or knead the dough well on a work surface so that it becomes nice and smooth. Possibly now add the raisins (not with Buchteln). Dust this dough with a little flour and let it rest for a good 1 hour in a warm place.
- When the dough has twice its volume, knead again and form one or more braids. Place on a baking sheet and let rise for another 30 minutes. Then brush with the egg yolk. Preheat the oven to about 200 degrees with top and bottom heat and then bake the Striezel for about 45 minutes. The smaller braids are of course correspondingly less.
- If you make Buchteln, the proofed dough is formed into small balls after 1 hour, which you put next to each other in a mold and spread well with melted butter. Let rise again and then bake in the same way as the Striezel.
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