Summary

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

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Instructions

1. Mix all dry ingredients. Add melted butter, milk, yolk and rum.
2. Knead into a smooth dough until it separates from the bowl. Cover and let rise for about 30 minutes.
3. Knead again. Divide the dough into three parts, form strands and braid them into a braid.
4. Place on a baking sheet lined with baking paper and cover again for another 30 minutes.
5. Brush with egg white. Bake in the preheated oven at 180 degrees on the middle rack for about 35 minutes.
6. Tip 1: If the Striezel surface gets too dark before the end of the baking time, cover the Striezel with aluminum foil.
7. Tip 2: Do the knock test after the Bach time has ended.