Here comes a really good recipe for a fluffy Austrian Braided Easter Bread made from yeast dough. (In Austria, it's called "Striezel".)
The Striezel is traditionally braided into a 4 or 6 strand braid, but of course it works with 3 strands as well.
Below in the post is the link to a video that shows how to braid a 6 strand striezel.
Alternatively, the Braided Easter Bread (Easter Striezel) can also be twisted into an Easter wreath and decorated with Easter eggs or decorative eggs.
Braiding a 6-strand Striezel requires a little patience and concentration. During my first attempts, I was often too impatient and kept looking for some "hack" that would make it easier. But the "hack" in this case is: listen carefully, watch carefully, concentrate, practice.
So easy.
Braiding a 6-piece Striezel is explained really well in this video by "Painless Cooking". (They are braiding a challah there but it's the same braiding technique.)
I recommend watching it directly while braiding and pausing whenever you lose the thread ;D.
Click here to see all of my other traditional Viennese recipes. here.
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If you tried out the recipe, I would very much appreciate it, if you leave acomment and rating!
Easter Striezel recipe to print out
Braided Sweet Easter Bread
Zutaten
For the yeast dough
- 0.75 oz fresh yeast (21 gram) or 1 pack of active dry yeast (0.25 oz/7g)
- ¼ cup sugar 45 gram
- ½ cup milk lukewarm 125 ml
- 2+½ cup flour smooth 325 gram
- 3 egg yolks
- zest of half a lemon
- 2 tablespoons brown rum 40%
- 1 teaspoon vanilla sugar or ½ tsp. ground vanilla, vanilla flavor
- 1 pinch salt
- ¼ cup butter at room temperature 45 gram, or 4 tbsp. or 0.4 sticks of butter
- raisins optional
further
- flour for dusting and shaping
- 1 egg whisked, for brushing
- Coarse Grain Sugar or flaked almonds for sprinkling on top optional
Anleitung
- Separate the egg whites from the yolk.
- Dissolve the yeast with a little sugar in the lukewarm milk.
- Gradually mix in all of the other ingredients for the dough and stir well, using a wooden spoon, hand mixer or kitchen machine.
- Cover with a kitchen cloth and let rest for 30 minutes.
- Knead the dough on a floured work surface. If necessary, incorporate a little more flour. Form the dough into 3-6 equal strands and braid them into a braid. (see blog post).
- Cover with a kitchen cloth and leave to rest for another 30 minutes.
- Brush the Striezel with beaten egg and optionally sprinkle with coarse grain sugar or flaked almonds.
- Bake for 30 minutes at 170°C top and bottom heat.
(c) by Angelika Kreitner-Beretits / Vienna Sunday Kitchen
März 6, 2023 Hast du das Rezept ausprobiert? Dann freue ich mich über deine Bewertung!! / Rate this Recipe!
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