John Myers
Brioche Plait (also Called Allerheiligen-Striezel in Austria)
The perfect brioche plait (also called allerheiligen-striezel in austria) recipe with a picture and simple step-by-step instructions.
further:
- 110 g Fine granulated sugar
- 10 g Salt
- 20 g Rum
- 1 Pkg. Vanilla sugar
- Lemon zest from half an organic lemon
- 110 g Butter
- 60 g Yeast
- 320 g Lukewarm milk
- 750 g Plain flour
- Egg yolks whisked with a little water for brushing
- Some granulated sugar to sprinkle on
- Raisins
- Possibly flaked almonds
- Mix the yolk with the sugar, salt, rum and vanilla sugar, add the lemon zest and stir in the melted butter.
- Dissolve the yeast in the lukewarm milk; then knead with the yolk mass and flour. In a warm place, cover, let the dough rise to double size.
- Now knead the dough briefly again and if you like it (like our daughter), you can knead in about 1 handful of raisins. Then cut into 6 equal pieces and shape them into balls and then into 6 long strands.
- Braid every 3 strands into a braid.
- Place plaits on a baking tray lined with baking paper and let rise again by 1/3; then brush with yolk and sprinkle with sugar or almond flakes.
- Bake in a preheated oven at 180 ° C – 190 ° C for approx. 25 minutes until golden yellow.
- My husband’s daughter loves this recipe so I have to bake it every time she comes to visit. It’s actually an Easter recipe, so I added the photos from Easter, although the season for cookies and chocolates has already started!
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