All Saints Striezel

Dissolve the yeast in a little lukewarm milk and mix with the flour and 1 tablespoon of sugar to form a vapor. To do this, put the flour in a bowl, make a well in the middle and pour the milk-ferm mixture into it. Mix with a little flour and then dust with a little flour. Let rise in a warm place for about 20 minutes until the surface cracks.

Then knead with the remaining ingredients to form a smooth dough, cover and let rise again in a warm place for about 30 minutes.

Knead again, divide into strands, shape into smaller or larger Striezels and place on a buttered baking sheet. Let rise again for about 20 minutes.

Then brush with milk and bake in a preheated oven at about 200 °C until golden brown.

You can also sprinkle the All Saints’ Striezel with hail sugar before baking, if desired.

Preparation Tip:

This fine wheat bread made of yeast dough, often refined with raisins, is baked only on All Saints' Day in the form of Allerheiligenstriezel. During the rest of the year, mostly on church feast days, it is served in a variety of forms.

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