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What would Easter be without Easter striezel, traditionally sprinkled with hail sugar or almonds. Fresh from the oven and super fluffy - that's how it tastes best. A thick slice, spread with a little butter and homemade jam for breakfast, coffee or tea. A real Easter snack should not be without an Easter striezel, nicely decorated with colourful Easter eggs and many other delicacies, such as thisspicyEaster bread with juicy ham, horseradish and self-dyed eggs.
For those who like to give small gifts to others at Easter, this Easter Striezel is just the thing. In addition, a few self-dyed eggs with a beautiful flower print. Hereyou can find instructions on how to easily print Easter eggs with flowers, herbs and leaves.
THAT'S WHAT'S NEEDED:
The recipe is designed for two medium Easter Striezel, but you can also bake several small Striezel. This is especially fun for the little ones. Let's go, get to the braiding! 😉
650 g wheat flour
½ cube fresh yeast
75 g white sugar
25 g butter at room temperature
approx. 280 ml lukewarm milk
1 tsp. salt
Raisins to taste
1 egg yolk to coat
Hail sugar or almond flakes for sprinkling
AND HERE'S HOW TO PREPARE IT:
For the yeast dough, knead all ingredients together and let rest covered for about an hour.
Knead the dough again by hand and mix in raisins as desired. Divide the dough in half and then divide both halves of the dough into 3 or 4 parts, depending on whether you want to make a 3- or 4-plait. Then, shape the dough pieces into balls and let them rest for a few minutes, covered. Now roll out the dough balls into equal length strands and braid into a plait.
Place the two plaits on a baking tray and let them rise, covered, for 20 minutes. Then brush with egg yolk and sprinkle with hail sugar or almond flakes. Bake the Striezel in a preheated oven at 170 degrees for 20-25 minutes, until they are nice and golden brown.