Brioche Striezerl

For the brioche strips, mix all the dry ingredients. Dissolve the yeast in the milk and whisk the yolks in it. Mix all ingredients and knead for about 10 minutes on high speed. Let rise for about 20 minutes.

Knead and divide into 12 equal-sized pieces of dough (approx. 80 g) and grind into round balls. Cover and let rise for approx. 20 minutes. Shape dough balls into uniform sticks about 50 cm long (do not press too hard so that not all the proofing air escapes).

Knot into “Striezerl”. To do this, make a loop with about 1/3 of the rod protruding. Then pull the protruding rod through the loop. Turn the loop once and pull the dough stick through the loop again.

Cover and let rise on a baking sheet for about 1/2 hour. Heat the oven to 165 °C using an ovenproof container. Beat the egg with a little milk and brush the Striezerl with it.

Sprinkle with hail sugar. Add water to the hot container to create enough steam. Bake for about 15 minutes until golden. Leave to cool on a kitchen rack.

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