Striezel 5

Knead a not too soft yeast dough from the ingredients, cover the dough and let it rest for half an hour.

Cut off 10 equal portions, work them round and let rest for another 10 minutes.

Then flatten slightly, fold in from top to center, fold in from bottom to center and form elongated strands.

Braid the strands into two 5-piece strietzels.

Place on a baking sheet, sprinkle lightly with water, cover, let rise for half an hour.

Beat the egg with 1 tablespoon of milk, brush the Striezel with it and sprinkle with hail sugar.

Bake in the preheated oven at 170 °C hot air, on the middle shelf for 30 minutes.

Preparation Tip:

If you like, add raisins to the dough. Instead of hail sugar, almond flakes add something nutty.

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