German Easter Striezel Recipe

Cooking Directions

• STEP 1.In a small bowl, dissolve yeast in warm milk and let it sit for 5 minutes until frothy.
• STEP 2.In a large mixing bowl, combine flour, sugar, salt, lemon zest, and vanilla.
• STEP 3.Add the yeast mixture, eggs, and softened butter to the dry ingredients and mix until a dough forms.
• STEP 4.Knead the dough on a floured surface for about 10 minutes until it becomes smooth and elastic.
• STEP 5.Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
• STEP 6.Punch down the dough and knead in the raisins and almonds.
• STEP 7.Divide the dough into three equal parts and roll each part into a long rope.
• STEP 8.Braid the ropes together and transfer the braided loaf onto a baking sheet lined with parchment paper.
• STEP 9.Cover the loaf with a clean kitchen towel and let it rise for another 30 minutes.
• STEP 10.Preheat the oven to 350°F (175°C).
• STEP 11.Brush the loaf with beaten egg and sprinkle with sliced almonds.
• STEP 12.Bake for 25-30 minutes or until the Striezel is golden brown and sounds hollow when tapped on the bottom.
• STEP 13.Allow the Striezel to cool before serving. It can be stored in an airtight container for up to 3 days.

Cooking Tips

• Make sure the milk is warm, but not too hot, to activate the yeast properly.
• If the dough is too sticky, add a little more flour while kneading.
• For a richer flavor, you can soak the raisins in rum or orange juice before adding them to the dough.

Storage and Serving

• Serve the German Easter Striezel sliced and spread with butter or jam.
• Store any leftovers in an airtight container at room temperature for up to 3 days.
• To refresh the bread, lightly toast it before serving.