Bohemian Striezel

Summary

Ingredients

• 500g flour
• 250 ml milk, lukewarm
• 42 g yeast, fresh (1 cube)
• 1 teaspoon sugar
• 60 g suar
• 1 teaspoon, heaped salt
• Melt 100 g butter or margarine
• 50 g raisins

For the glaze:

• 1 egg yolk
• Sugar (hail sugar), or almond leaves

Print Recipe Pin Recipe

Instructions

1. Evening before: sieve (or sift) 2/3 of the flour into a large bowl and make a well in the center.
2. Crumble the fresh yeast into a cup, then mix with 1 teaspoon sugar and roughly half of the lukewarm milk. Stir until combined.
3. Pour the yeast mixture into the flour well, then sprinkle roughly 1-2 tablespoons flour over the top. Let rise for 10-15 minutes until the flour layer cracks.
4. Add the remaining sugar, remaining milk, salt, and melted butter around the edge of the bowl.
5. Beat vigorously with a wooden spoon until the dough bubbles and pulls away from the sides of the bowl.
6. Knead in the remaining flour and raisins, then knead well on a lightly floured surface for 8-10 minutes until smooth.
7. Divide the dough in half.
8. From the first half, roll out 3 strands each 35 cm long and braid them together.
9. From 2/3 of the second half, roll out 3 more strands of 35 cm each and braid them together, then place this smaller braid on top of the first one.
10. From the remaining dough, roll 2 strands of 35 cm each, twist them around each other like a rope, and place on top.
11. Place the braided loaf on a lightly floured board or baking tray, cover loosely with a plastic bag, and refrigerate for 8-12 hours.
12. In the morning, remove from refrigerator and let rise at room temperature for 30 minutes.
13. Preheat oven to 200 °C (392 °F). Place the braided loaf on the lowest oven rack and bake for 25-30 minutes until golden brown.