Easter Plait According to Grandma’s Recipe

Warm butter, sugar, flour and salt, 125ml milk to 40 degrees. Briefly heat vanilla pulp, saffron, freshly ground tonka bean and 25ml milk in a water bath and pull covered, then strain through a fine coffee strainer.

Butter should now be soft but not yet melted. Cream it together with the sugar using a beater.

Now knead 250 g flour, crumbled spiced milk, yeast cube, egg and 2 egg yolks with dough hook to a dough, to which you add so much of the warm milk that it is still soft and sticky.

Let the dough rise at 30 °C for about 30 minutes with the lid closed.

Add salt and flour left over and knead. If necessary, add a little warm milk to make a smooth dough. Cover again and let rise for 30 minutes.

Knead and shape. With us traditionally to a plait.

Brush surface with 1 egg yolk and warm water, whisked one to one, and optionally sprinkle with hail sugar or almond flakes. Bake at 180 °C hot air for 40 min.

The Striezel should be ready by midnight on Holy Saturday and is traditionally enjoyed by us to celebrate the start of Easter.

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