Bohemian Striezel

Ingredients for 1 servings:

• 500 g flour
• 250 ml milk, lukewarm
• 42 g fresh yeast (1 cube)
• 1 tsp sugar
• 60 g sugar
• 1 tsp, heaped salt
• 100 g butter or margarine, melted
• 50 g raisins
• 1 egg yolk
• Sugar (granulated sugar), or almond flakes

Instructions

Working time approx. 50 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 50 minutes

Artfully braided yeast plait with or without raisins

Preparation using the “cold rise” method (prepare the dough the night before, let it rise in the refrigerator overnight, and then have fresh pastries the next morning). The night before, sift two-thirds of the flour into a bowl and make a well. Crumble the yeast into a cup, mix thoroughly with 1 teaspoon of sugar and a little of the lukewarm milk, and pour into the flour well. Sprinkle with a little flour and let it rise for about 10-15 minutes, until the flour layer cracks. Add the remaining sugar, the remaining milk, the salt, and the melted, lukewarm fat to the edge of the dough. Beat everything vigorously with a wooden spoon until the dough bubbles and separates from the bowl. Knead in the remaining flour and, if desired, the raisins, and knead the dough thoroughly on a floured surface (this can also be done with the dough hook on a mixer). Divide the dough in half. Form one half into three 35 cm long strands and braid them into a plait. Brush with egg yolk. Roll two-thirds of the remaining dough into three 35 cm strands and braid a smaller plait, placing it on top of the larger one. Brush with egg yolk (whisk the remaining egg yolk with a little water and save for the next morning). Form the remaining dough into two 35 cm strands, loop them around each other like a cord, and place them on top. Place the plait on a large, floured board (or, if it fits in the refrigerator, directly onto a greased or parchment-lined baking sheet), place it in a large plastic bag, and refrigerate (8-12 hours). The next morning, let the plait rise again in a warm kitchen for about 30 minutes. Brush with the remaining egg yolk and sprinkle with granulated sugar/almond flakes. Bake in a preheated oven on the lowest rack at 200 °C for about 25-30 minutes, covering with parchment paper if necessary. Simply delicious with butter and honey/jelly.