Viennese Striezel


This is sweet braided bread. I halved the original recipe and added walnuts as well, though the original calls for only raisins.

Viennese Striezel
Recipe source: My favourite Pastime

2 ½ cups all-purpose flour
1 tsp instant yeast
2-3 tbs sugar
¼ tsp salt
½ cup raisins
½ cup chopped walnuts (optional)
2 tsp grated lemon rind
1 tsp vanilla essence
½ cup warm milk (may need additional 2 tbsp)
1 egg
1 egg yolk (keep the white for glaze)
3 tbsp melted butter
1 tbsp slivered almonds
1 tbsp extra sugar for sprinkling
1 egg white too glaze

Mix flour, yeast, salt, sugar, lemon rind in a large bowl or food processor bowl.
Stir in raisins and nuts.
In a separate bowl, whisk egg, egg yolk, milk, vanilla essence and melted butter.
Add to flour and mix to get smooth dough.
Knead for 10 mins.
Place the dough in a lightly oiled bowl and keep aside in a warm place for 1 hr till doubled in size.
Take a baking tray and line with parchment paper. Sprinkle cornmeal or semolina and keep aside.
Knead the dough lightly and divide into 2 parts (original calls for 3)


Divide each part to 3 and roll to long rope. Braid the 3 pieces.
Place on the baking tray.
Braid the other dough as well and keep on top of the first braid and press down gently.


Cover with oiled cling wrap and keep aside for 30 -40 mins.
Meanwhile preheat oven to 180 degree Celsius.
Beat egg white lightly and brush on top of the risen bread.
Sprinkle sugar and slivered almonds.
Bake for 30-40 mins until golden in colour.
Cool completely on a wire rack.
Slice and serve.



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