Brioche Striezel

Put the flour in the bowl of the food processor.

Mix the yeast with a dash of warm milk and a little sugar as a starter, add to the flour and let rise for 10 minutes with the lid closed.

Turn on the machine, gradually add sugar, eggs, flakes of softened butter and as much of the remaining lukewarm milk until the dough is soft enough.

Add to a pinch of salt and lemon zest and work until the dough separates smoothly from the sides of the bowl.

Cover and let rise for an hour.

Meanwhile, for the filling, toast the hazelnuts in a dry frying pan until fragrant, shaking and shaking repeatedly to ensure they brown evenly. Finely chop in the chopper along with the sugar.

Melt the butter in a frying pan, toast the breadcrumbs in it, adding lemon zest and cinnamon, then add honey and whipped cream. Fold in hazelnuts and raisins and let the mixture cool.

For the braid, roll out the dough on a floured surface to a rectangle the thickness of a finger. Cut lengthwise into 3 equal-sized strips.

Place the filling in the center of each strip, using a spoon or, even better, a piping bag.

Press the strips evenly, roll them lengthwise and braid them into a plait.

Place on a baking tray covered with baking paper or foil. Brush with egg yolk mixed with milk. Leave for half an hour and then b

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