Freitag, 20. März 2015

OUR WEEKEND RECIPE #7: STRIEZEL

  
Today I'm showing you how to make a traditional Austrian Bread called 'Striezel'. It is a sweet yeast bread. Here is why this post took so long to go online:





We had a penumbral solar eclipse in Austria!! While the dough was resting, I took the time to watch this amazing phenomenon. We were much too late to realize that this would take place today and as our glasses for the total solar eclipse in 1999 got lost during one of our numerous moves, we quickly built them ourselves. We used a piece of cardboard, cut out a square in the middle and taped pieces of a rescue blanket onto it. For more protection we also put on our sun glasses. Remind me to show you a tutorial when the next eclipse hits us in about 10 years ;-)

Let's head back to the recipe. The Striezel is very popular around Easter, but to be honest we like to eat it all year around. It is a perfect treat for breakfast at Sundays.
Ingredients:
  • 500g all purpose flour
  • 7g dry yeast
  • 2 eggs
  • 100g sugar
  • 80g butter
  • 180ml milk
  • zest of 1 lemon
  • 1 pinch of salt
In a bowl, combine flour and yeast, add one of the eggs and all other ingredients. Knead thouroughly until the dough is smooth. Cover the bowl with a dish towel and let it rest at a warm spot for about an hour. 

 When the dough has almost doubled its size, knead it again and cut it into 4 equal pieces.

 Make 4 equal rolls and press the ends together.

Start with the leftmost roll,  place it over the next one, then under the following roll and again over the rightmost roll. Repeat this steps until you reached the ends, then press them together.























 To glaze the Striezel, whisk together 1 egg and a little bit of milk. Pour some shaved almonds on top and let it rest for another 20 min. In the meantime preheat your oven to 180°C. Let the Striezel bake for ca. 25 min until it turns golden.


The Striezel is best with butter and apricot jam. You can easily deep freeze the rest of Striezel and keep it for another Sunday breakfast.
Enjoy a wonderful weekend,
Anne
 

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