All Saints' Day Striezel
Ingredients:
or
1 kg Rummage flour smooth
crossed tablespoons salt
400 ml of milk
100 ml water
50 g Germ
100 g sugar
100 g of oil or liquid butter
2 yolk
100 g raisins
Oil for greasing the tray or baking paper
Whisked egg / egg white for brushing
possibly. granulated sugar to sprinkle
- Preparation time: 1 hour (without resting time)
- Difficulty: apprentice cook
Preparation
1.
For the Allerheiligenstriezel recipe, slightly warm water with milk. Dissolve the yeast in the lukewarm milk, add a pinch of sugar and let stand a little.
The milk must not be too hot, otherwise the yeast will lose its effect!
2.
Add the yolk, sugar and melted butter / oil to the milk and whisk well.
3.
Put the flour and salt in a large bowl and mix. Add the yolk milk to the flour and knead. Knead the yeast dough vigorously, mix in the raisins only towards the end and knead well again.
4.
Place the striezel dough in a warm place, cover with a tea towel and "let rise" for about half an hour. Knead together again and let rest a little.
5.
Now halve the Striezel dough and divide each half into three or four equal pieces. If you can weave the Striezel with six strands (see our video), you divide the dough into six pieces.
6.
These dough pieces "grind round" - the dough is rolled by hand and light pressure on a lightly floured board until it turns into a ball with a smooth surface.
7.
Now roll out each piece of dough into an elongated strand.
8.
Braid a Striezel from three, four or six strands. Proceed in the same way for the second Striezel.
9.
Preheat the oven to 200 °.
10.
Place the two Striezel next to each other on a greased tray, cover with the tea towel and let rise for another half an hour.
11.
Brush the plaited plait with egg, this gives the All Saints' Triezel a nice shine, if you like sprinkle it with crystal sugar and bake in the oven at 180 ° C for about 30 minutes.
