Nut – Marzipan – Striezel
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 2 hrs 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 kg flour
- 1 cube yeast
- 1 teaspoon sugar
- 100 ml milk, (1)
- 1 tablespoon lemon zest, grated
- 200 g suar
- 100 g butter, melted
- 350 ml milk, (2)
- 2 egg (s)
For the filling:
- 300 g marzipan
- 100 ml cream
- 150 ml milk
- 400 g hazelnuts, round
- 5 drops bitter almond flavor
For the cast:
- 200 g powdered suar
- 1 lemon (s), add the juice
Print Recipe
Pin Recipe Instructions
- Dissolve the yeast with 1 teaspoon sugar and lukewarm milk (1) and prepare a pre-dough together with the flour. Let rise for about 15 minutes.
- Add the lemon zest, sugar, melted butter, eggs and milk (2) and work everything into a soft yeast dough. Possibly use a little more or less milk, depending on the consistency of the dough. Let rise until the volume has almost doubled.
- In the meantime, prepare the filling. To do this, heat the cream and milk, place in a bowl and crumble the marzipan into it. Beat with a whisk until smooth. Then add the hazelnuts and the bitter almond flavor and mix everything well.
- Divide the dough in half. Process each half as follows:
- Roll out a rectangle and coat with half of the filling. Roll up from the short side and cut the roll lengthways once in the middle. Now carefully twist the two halves that have been created so that the filling can be seen at the top. Now carefully place the whole thing in a greased box cake tin. Do the same with the second piece of dough.
- Let the two Striezel rise again for approx. 30 minutes and then bake in a preheated oven at 170 ° C (convection) for approx. 30 minutes.
- Stir the powdered sugar with enough lemon juice until it becomes thick and thick. Brush the still hot Striezel with it and allow to cool on a wire rack.
- Tastes best fresh!
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