John Myers
Ingredients for 1 servings:
- 500 g flour, smooth
- 225 ml milk, lukewarm
- 1 pkt. yeast, dry yeast or 20g fresh (Dampferl)
- 100 g butter, melted
- 50 g cane sugar
- 1 pinch of salt
- 3 tbsp rum
- 3 egg yolks
Instructions
Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes
made from modified doughnut dough
Mix all dry ingredients. Add melted butter, milk, egg yolk, and rum. Knead into a smooth dough until it pulls away from the bowl. Cover and let rise for about 30 minutes. Knead again. Divide the dough into three pieces, form strands, and braid them into a plait. Place on a baking sheet lined with baking paper, cover, and let rise for another 30 minutes. Brush with egg white. Bake in a preheated oven at 180°C on the middle rack for about 35 minutes. Tip 1: If the surface of the Striezel gets too dark before the end of the baking time, cover it with aluminum foil. Tip 2: Do the “tapping test” after the baking time is over.
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