Thuringian Striezel

Summary

Ingredients

• 2 cubes fresh yeast
• 150 grams sugar
• 1 liter whole milk 3.5%
• 300 g veetable fat
• 1 ½ teaspoon salt
• 3 egg (s)
• 1 ½ kg wheat flour type 405

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Instructions

1. Put two cubes of baker`s yeast in a bowl that is large enough for the entire dough, chop up and sprinkle with 1 tablespoon of sugar. Wait approx. 5 minutes and mix both ingredients with a wooden spoon until the yeast has completely liquefied. Also add 500 ml of lukewarm milk and 250 g of flour to the bowl and stir. Cover the dough with a cloth and let rise for about 30 minutes.
2. Add the salt with the lukewarm vegetable fat, the remaining lukewarm milk, eggs, sugar and approx. 1.2 kg flour and stir until the consistency is rubbery. Place the dough on a wooden board sprinkled with flour and, if necessary, continue to knead until the surface of the dough is no longer sticky. Oil the baking pan (goose roast). Pour the yeast dough into the baking pan, fill it to a maximum of ¾, and prick several times with a fork.
3. Bake the Striezel at 150 ° C top and bottom heat for about 1.5 hours, without preheating the oven and without letting it proof again. If no more dough sticks to a wooden stick during the random test, the baking process can be stopped.
4. Further information:
5. Leftover dough can be frozen without any problems. Thawing is done covered and at room temperature for about 12 hours.
6. For a roast duck, all quantities in the recipe are reduced by 1/3. For a 26 cm springform pan, halve all the quantities in the recipe. The baking time is reduced to approx. 75 minutes. The oven can be switched off 15 minutes before the end of the baking time. The recipe also works with just one cube of baker`s yeast.
7. Instead of the vegetable fat, the same amount of butter or vegetable oil can alternatively be used. Instead of type 405 wheat flour, type 630 spelled flour can be used as an alternative. Instead of cow`s milk, other types of milk such as soy milk or coconut milk can alternatively be used.
8. The Thuringian Striezel used to be eaten every day in the country for breakfast and coffee with plum jam, beet syrup, various jams and honey. Dipping Striezel in coffee without a spread was also not uncommon.
9. Inexpensive, easy to produce in large quantities, long-lasting and individually configurable in terms of taste thanks to the various spreads, the Striezel is a very practical pastry for every household. Compared to white bread, the Striezel is not so dry and straw-like, but rather juicy and fine.

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