This is a true German classic! It is a basic yeast dough, onto which a poppy seed mixture is spread and then twisted into a "Striezel". It tastes great with some butter and/or jam, and it makes the perfect sweet bring-along to a weekend brunch. These days it makes a perfect quarantine pass-time too...
Ingredients (2 Striezel):
500g Flour (+ some extra)
20g Fresh Yeast (or 7g Dry Yeast)
250ml luke warm Milk
100g Sugar
80g soft Butter
1 Egg
Pinch of Salt
Eggwash (1 egg yolk + 2 tbsp milk)
For the Filling:
125g ground Poppy Seeds
60ml Milk
40g Sugar
25g Butter
Method:
In a large bowl, add the flour and form a well in the centre. Crumble the fresh (or dry) yeast into the well and add two teaspoons of the sugar on top. Add as much of the milk as you need to mix the yeast and sugar into a porridgy consistence. This will not take a lot of milk and you shouldn't mix it with all the flour! Only a little porridgy mixture in the well. Now cover with a clean kitchen towel and leave to rise in a warm place for 45 minutes.
Once the yeast has clearly risen, add the rest of the sugar on top of the yeast and the butter, egg, and salt around the outside on the flour rim. The fats (egg and butter) should not directly be placed on top of the yeast. Mix all ingredients and, once the dough starts to seem a bit dry, add the remaining milk step by step. At some point the milk may seem like it's too much but with consistent kneading, the dough should become nice and tough. Best is to use your hands once you notice the dough getting tougher. Then really knead hard, as the yeast needs a lot of oxygen. Once the dough easily loosens from the bowl, cover once more with a kitchen towel and leave to rise for another 45 minutes. After rising, the dough should be about twice as big.
For the poppy seed filling, mix together the ground poppy seeds, milk, and sugar. In a small pot, melt the butter on low heat. Then, add the poppy seed mix and heat for about 2 minutes on medium low heat. Turn off the heat and leave to soak for 15 minutes.
Preheat your oven to 180°C and prepare a baking dish with baking paper. Knead the dough once more and place on a work surface slightly sprinkled with flour to prevent sticking. Roll out the dough into a rectangle. Spread the poppy seed mix out evenly on the dough. Then, roll up the dough from the long side. Using a sharp knife, first cut the roll in half across the middle (from left to right). Place the rolls on the baking sheet. Then cut each roll in half lengthwise (from top to bottom), leaving about 3cm connected at one end. Now fold the left strand over the right, and repeat until the whole length is braided. Leave each Striezel to rise for another 10 minutes and brush with egg wash just before baking. Place them in the oven and bake for about 25-30 minutes, until they get a nice golden colour. Enjoy! :D
Commentaires