Summary

Ingredients

For the yeast dough: (yeast dough)

• 1 kg flour
• 100 g butter
• 1 ½ teaspoon, leveled salt
• 1 cube yeast (yeast), 42 g
• 100 g powdered suar (powdered suar)
• 500 ml milk
• 2 egg (s)

Also:

• 1 egg (s) for brushing
• Granulated sugar
• almonds

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Instructions

1. Put the flour in a bowl and make a small hollow in the center. Crumble the yeast cube into this hollow.
2. Sprinkle a pinch of powdered sugar on top of the yeast in the hollow.
3. Pour roughly 100 ml of warm milk into the hollow, then cover it with a thin layer of flour.
4. Cover the bowl with a cloth and place it in a warm location, such as an oven with the light on. Wait 15 minutes until the flour layer bursts and the yeast rises like a small volcano.
5. Add the salt to the flour in the bowl and mix it in.
6. Warm the butter over low heat until melted, then stir in the remaining milk.
7. Beat the 2 eggs. Reserve 1 beaten egg for the egg wash. Add the other beaten egg and remaining powdered sugar to the flour mixture, then pour in the butter-milk mixture.
8. Knead everything together for about 8-10 minutes until the dough is soft and no longer sticky. Add more flour 1-2 tablespoons at a time if the dough is too sticky.
9. Place the dough in a bowl, cover with a cloth, and let it rest in a warm place for about 1 hour until roughly doubled in size.
10. Shape the dough into striezel, small rolls, croissants, buttons, rabbits, nests, or your preferred shapes.
11. Place the shaped pieces on a baking sheet, cover with a cloth, and let them rest for 30 minutes.
12. Meanwhile, preheat the oven to 180°C (350°F).
13. Brush each piece with the reserved beaten egg and sprinkle with powdered sugar.
14. Bake for 20-25 minutes until golden brown.