Striezel
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g flour, smooth
- 225 ml milk, lukewarm
- 1 point yeast, dry yeast or 20g fresh (steamers)
- 100 g butter, melted
- 50 g cane suar
- 1 pinch (s) salt
- 3 tablespoon rum
- 3 egg yolks
Print Recipe
Pin Recipe Instructions
- Mix all dry ingredients. Add melted butter, milk, yolk and rum.
- Knead into a smooth dough until it separates from the bowl. Cover and let rise for about 30 minutes.
- Knead again. Divide the dough into three parts, form strands and braid them into a braid.
- Place on a baking sheet lined with baking paper and cover again for another 30 minutes.
- Brush with egg white. Bake in the preheated oven at 180 degrees on the middle rack for about 35 minutes.
- Tip 1: If the Striezel surface gets too dark before the end of the baking time, cover the Striezel with aluminum foil.
- Tip 2: Do the knock test after the Bach time has ended.
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