Mini Striezel made from yeast dough

Ingredients for 1 servings:

• 1 kg flour
• 100 g butter
• 1 ½ tsp, leveled salt
• 1 cube of yeast (Germ), 42 g
• 100 g powdered sugar (icing sugar)
• 500 ml milk
• 2 eggs
• 1 egg(s) for brushing
• Sugar granules
• almond flakes

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 45 minutes

makes about 10 Striezel

Put flour in a bowl and make a small well. Crumble the yeast into this well. Sprinkle a pinch of sugar on top (the yeast really likes it) and fill the well with lukewarm water. Then cover the well again thinly with flour. Place a cloth over the bowl and place it in a warm place, or in the oven with just the light on. Then wait about 15 minutes. Eventually, the layer of flour will burst and a small volcano of yeast will erupt! Perfect! Now add the salt to the flour. Somewhere on the side. Melt the butter and pour in the milk. And now it’s time to combine everything: flour mixture, butter-milk mixture, eggs, and sugar. Knead until you can. Have flour ready in case you need to add more. If the eggs are larger, for example, the dough may be a little sticky; just add a little more. It should all be nice and kneadable and soft, without being sticky. Then the yeast dough needs to rest. Place it in a bowl, cover it, and return it to a warm place. After about an hour, the dough will have rested and grown quite a bit! It will probably have doubled in size. Take it out and now your imagination is the limit. You can make one giant Striezel or lots of small ones. Or croissants. Or buttons. Or bunnies or Easter nests. Then place the shapes on a baking tray. Cover again. Let them rest for another half hour. In the meantime, preheat the oven to 180 degrees Celsius (top/bottom). After the resting period, brush the dough pieces with beaten egg and sprinkle with sugar or flaked almonds. Bake for 20-25 minutes. When they are all a lovely golden yellow, they are done.