Giant Yeast Striezel – 9 Plaited

preparation

1. Weigh and prepare ingredients … all ingredients should be at room temperature – butter is semi-liquid and the milk is lukewarm …

Yeast pre-dough

1. put the yeast in a bowl – remove 1 tablespoon from the weighed sugar and sprinkle on the yeast – remove 5 tablespoons of the prepared lukewarm milk and mix in – stir well and then place the yeast mixture in the lukewarm oven (approx. 10 min)

Yeast dough

1. Put the flour, sugar, salt, the soft butter and 2 whole eggs into the mixing bowl of the food processor – we only use the egg white of the third egg (we will need the yolk later for spreading) – then add the yeast pastry that has risen in the meantime – switch on at a slower level and stir everything – finally the milk is added very slowly while the machine is stirring

knead…

1. Let the yeast dough knead in the food processor for about 10 to 15 minutes on a low level – if the dough is too sticky add flour – if it is too dry add a little milk – the dough is ready when it is put in the machine forms a compact ball and nothing sticks to the edge of the bowl

let go….

1. Take out the dough hook and place the yeast dough in the mixing bowl in the lukewarm oven – cover with a tea towel – after about 20 – 25 minutes when the dough has doubled, remove it – knead again by hand – then cut the dough into 9 thin strands

weave….

1. combine the 9 strands at one end – always braid starting from the left … until the striezel is evenly braided – at the end combine the ends again and press them together or “hide” them downwards

let go again …

1. place the striezel on a baking sheet lined with baking paper (if you are clever, put a large piece of baking paper under the striezel before weaving and save yourself the complicated process) – let the strietzel rise again in the lukewarm oven for about 10-15 minutes

to bake

1. Mix the prepared egg yolk with the milk and brush the striezel with it before baking – at 165 degrees for about 1 hour. to bake –

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1. my “GIANT” tasted delicious but unfortunately it burst open in the middle in the last baking phase …. does anyone know what was to blame or how to avoid it ????