Easter Striezel

For the Easter Striezel, first put the flour in a suitable bowl. Press a hollow in the middle. Add the yeast mixed with lukewarm milk and let rest for ten minutes.

Melt the butter and mix it with the lemon zest, salt, sugar and the egg. Add this mixture to the dampfl and beat together with flour and milk until smooth. Let stand for fifteen minutes with the lid closed.

Later knead in raisins, chopped candied lemon peel and candied orange peel. Let the dough rise for thirty minutes with the lid closed.

The Striezel is made of three pieces of dough together. For the lower four-plait use about 700 g, for three-plait about 350 g and for the cord use the remaining dough. Divide the large piece of dough into four and the smaller one into three rolls and braid each one. Form a cord from the remaining dough. Place the braid of four on a baking sheet, brush with the mixture of egg yolk and condensed milk, place the slightly shorter braid of three on top and press gently until smooth, also brush and then place the cord on top.

Let the Striezel rise for another twenty minutes, brush with the remaining egg milk and bake in the heated oven for 35-40 minutes.

Glaze the finished Osterstriezel while it is still lukewarm with mixed rum-dusted sugar icing.

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