Bee Sting Striezel

Summary

Ingredients

• 500g flour
• 1 pack dry yeast
• 1 pinch (s) salt
• 300 ml milk
• 1 egg (s)
• 80 g honey
• 50 g butter, soft
• 1 teaspoon lemon zest

For the filling:

• 120 g butter
• 160 g suar
• 160 g flaked almonds
• Flour for the work surface
• Apricot jam for spreading

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Instructions

1. For the dough, mix the flour with the dry yeast. Then add the remaining ingredients and knead everything into a smooth dough for at least 5 minutes. Then place in a warm place for about 1 hour until the dough has doubled in volume.
2. In the meantime, prepare the filling. To do this, heat the butter and sugar in a saucepan and sprinkle with the flaked almonds. Mix everything together well and let cool down.
3. Flour a work surface and knead the yeast dough again and divide into 2 portions. Roll these out to the size of 30 x 30 cm.
4. Then pour the bee sting mixture onto the rolled out yeast dough and distribute it evenly. Now roll up the plate from the long side and cut this roll in the middle with a knife so that two halves are created. Braid these two halves upwards. The cut surface should be on top. Process the second half of the dough in the same way.
5. Place the yeast plaits on a baking sheet and let rise for another 15 minutes. During this time, preheat the oven to 200 ° C (top / bottom heat) and bake the braid for about 15-20 minutes.
6. When the Striezel come out of the oven, heat the apricot jam and brush the Striezel with it.