Brioche Striezel

Mix about 60 ml lukewarm milk with crumbled yeast well. Add 1 tsp sugar and 4 tbsp flour and mix well. Dust the dampfl with a little flour and let it rise, covered, in a warm place until it has doubled in volume.

Heat remaining milk with butter and granulated sugar to approx. 40 °C. Put remaining ingredients in a kettle, stir in milk-butter mixture and knead briefly.

Add Dampfl and beat off to a tough but rather soft dough. The dough should come away from the sides of the mixing bowl. If this is still not the case after longer beating, add a little more flour.

Place the dough on a floured wooden board, dust with flour, cover with a cloth and let rest.

Divide the dough first into 2 parts, form each round and let it rise a bit more.

Then divide into 8 parts, shape into long strands and braid four strands at a time into a Striezel. When shaping the individual strands, make sure that they are slightly thinner at the beginning and at the end than in the middle, so that the finished Striezel gets its bulbous shape.

Place the Striezel on a buttered, floured baking tray or on a tray covered with baking parchment, cover with a cloth and leave to rise in a warm place (25-30 °C).

Then brush with beaten egg, sprinkle with hail sugar if desired, and bake in a preheated oven at 200 °C for about 5 minutes and then at 160 °C for about 20 minutes.

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