Striezel Classico out of yeast dough

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Striezel Classico out of yeast dough

Instruction

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It is that easy to bake 1 Striezel:

Take out the small bag with the sugar crystal flowers and put it aside. Open the freshness seal and put the baking mixture in a big bowl.
Classic version: Slightly warm up 300 ml milk (see milk line in can) and 80g butter in a pot until the butter liquefies. Let it cool until lukewarm and stir in one egg.
Vegan version: Slightly warm up 300 ml oat drink (see milk line in can) and 80g vegetable fat in a pot until the fat liquefies. Let it cool until lukewarm.
Add the lukewarm milk-mix to the baking mixture and knead it around 4 minutes with your hands, with the food processor or the Thermomix.
Let the dough rest covered for about 30-60 minutes in a bowl in a warm place (ca 24°).
Tip: The longer the dough rests, the better it rises! It should rise to twice the height!
Knead the dough and bring it into your desired shape (e.g. form lines out of small balls and braid a yeast bread). Put it on a baking tray, with baking paper put onto it beforehand.
Tip: some flour helps with the shaping.
Classic version: Spread the yolk-milk-mix (1 tbsp milk & 1 yolk) after shaping on the pastry and cover it with transparent film.
Vegan version: Cover it with transparent film. Then let the dough rest for 20-30 minutes in a warm place.
Classic version: Spread the yolk-milk-mix on the braided bread again.
Vegan version: spread some water on the braided bread.
Sprinkle the braided bread with the sugar crystal flowers provided. Turn down the oven to 180°C and let it bake for about 25 minutes. Take the bread off the baking tray and let it cool for 10 minutes.
Tip: Wrapped in cling film, in a lunchbox oder in a freezer bag, the pastry stays fresh for several days.

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Ingredients:
wheat flour 480g fine cake flour, sugar, vanilla sugar (sugar, Tahiti vanilla), sugar crystals, salt, dry yeast, lemon powder, marigold, flour treatment agents: ascorbic acid
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