Summary

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

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Instructions

1. 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.
2. 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.
3. Cover the dough and let rise in a warm place for about an hour.
4. Then knead the dough again and divide into 9 equal parts.
5. 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.
6. Bake on a greased baking tray in a preheated oven at 175 ° for approx. 50 to 60 minutes.
7. Brush with melted butter immediately after baking.