Braided sweet bread called ‘Striezel’ in Austria is usually on a Sunday’s breakfast table or any other shape but it’s got to be a sweet yeasted bread like brioche.
This recipe is the healthier version – little yeast and long fermentation over night in the fridge. Healthier because all grain consists of plant defense substances that is hard to digest for our gut but if there is a long fermentation those are getting broken down completely. Partly the reason why we are less bloated.
- All ingredients should have room temperature. You can take warmer water from your tap to adjust the temperature of the milk from the fridge. It should have 22 - 28 degrees Celcius. Weigh all ingredients in a mixing bowl and with your dough hook of either a hand mixer or stand knead for 2 minutes slow and 7 minutes intensive to have a smooth, shiny dough. Depending on your flour quality and where it is from sometimes you would need to add more liquid if the dough is very stiff. Now cover your dough and leave to prove for 60 minutes or more depending on your room temperature so that it doubles in size. Then knock it back in the bowl cover with foil and put for minimum 12 hours in the fridge.
- Take out of the fridge and put on a floured work surface. Divide in half and shape round. Cover with a kitchen cloth (linen) and let rest for 30 minutes. (Bench rest) Divide each dough into 3 or 4 and roll into strands. How good are your braiding skills? Make two braided loaves and put on a greased baking paper, cover and let prove for 30 - 45 minutes, brush with an egg wash and bake in the pre-heated oven at 180 degrees Celsius/fan for 35 minutes.
- You can sprinkle with almonds or pearl sugar.
Don’t be tempted to bake longer otherwise it will dry out but it should be baked through. Check with a tooth pick.