Easter Striezel

Put the flour in a bowl and make a well, crumble the yeast into it and add the lukewarm milk. Mix the yeast with the milk and add a little flour from the edge of the well to make a soft pre-dough. Dust with a little flour. Cover and let rest in a warm place until the dampfl has risen (strong cracks will form on the floured surface).

Grate the zest of the lemon.

Warm the butter slightly and mix with the sugar, egg yolks, vanilla sugar, salt and lemon zest. Add the butter-sugar-egg mixture to the ripe dampfl and knead well. Cover and let rest in a warm place for about 30 minutes.

Cut the dough into 8 pieces of equal weight. Shape the dough into balls, cover and let rest for a while.

Form 4 pieces of dough each into rolls about 30 cm long and then braid them into a Striezel.

Place the two Easter Striezel on a baking tray lined with baking paper. Cover and let rest in a warm place for about 20 minutes.

Whisk the egg yolk with the milk, brush the Striezel with it and let it rest covered in a warm place for about 20 minutes.

Then brush again with milk yolk and sprinkle with hail sugar.

Bake in the oven preheated to 175 °C for about 35 minutes.

Preparation Tip:

This amount of dough makes two Striezel.

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