Christmas Striezel
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 2 hrs 45 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500g flour
- 1 cube yeast
- 125 g butter
- 0.25 liter ¼ milk
- 2 egg (s)
- 1 pinch (s) salt
- 3 tablespoon sugar
- 100 g almond sticks
- 150 g raisins
- 1 lemon (s), grated zest
- 1 egg yolk
- Fat, for the tin
- Butter, for brushing
Print Recipe
Pin Recipe Instructions
- Warm milk lukewarm. Sieve the flour into a bowl, crumble the yeast in a hollow in the middle, sprinkle some sugar over it and mix with 3 tablespoons of milk. Pour in the flour and let rise for about 10 minutes until the flour cracks.
- Dissolve the butter and sugar in the remaining milk and add salt. Add the grated lemon zest and the eggs to the flour. Knead everything with a food processor or the dough hook of the hand mixer until the dough begins to separate from the edge. Then knead in the almond sticks and raisins.
- Cover the dough and let rise in a warm place for about an hour.
- Then knead the dough again and divide into 9 equal parts.
- Roll out the individual parts 30 cm long and braid the lower layer from 4 strands, braid the middle layer from 3 strands, twist the upper layer together from two strands. Lay layers on top of each other and press together at the ends. Then brush the whole Striezel with whisked egg yolk.
- Bake on a greased baking tray in a preheated oven at 175 ° for approx. 50 to 60 minutes.
- Brush with melted butter immediately after baking.
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