Bake Affair Organic Striezel made from organic yeast dough, 404 g

Yeast dough is a classic sweet pastry and is very easy to bake yourself with this baking mix! You can conjure up your own yeast dough Striezel in just a short time, suitable for a snack or for breakfast. The baking mix is also ideal for making a traditional Striezel for Easter or All Saints' Day. Enjoy the fluffy pastry and savour it sprinkled with sugar.

Preparation:

Classic version:

• gently heat 150 ml milk (see milk line in the tin) and 40 g butter in a saucepan until the butter dissolves. Leave to cool to lukewarm and stir in an egg.
• Add the lukewarm milk mixture to the baking mix and knead for approx. 4 minutes by hand, with a food processor or with the Thermomix.
• Cover the bowl and leave the dough to rest in a warm place (approx. 24 °C) for 30 - 60 minutes.
• Knead the dough and shape it into the desired form (form strands from balls and braid a Striezel). Place on a baking tray lined with baking paper. You can of course also braid a Striezel.
• After shaping, brush the pastry with a mixture of yolk and milk (1 tbsp milk and 1 yolk) and cover with cling film.
• Then leave the dough to rest in a warm place for approx. 20 - 30 minutes.
• Preheat the oven (top/bottom heat 180 °C).
• Classic version: brush again with the yolk and milk mixture.
• Vegan version: brush again with plant-based milk or water
• Bake the Striezel at 180 °C for 15-20 minutes.
• Remove from the baking tray and leave to cool for 10 minutes.

Vegan version:

• gently heat 150 ml oat drink (see milk line in the tin) and 40 g vegetable fat in a pan until the fat dissolves. Leave to cool to lukewarm.
• Add the lukewarm milk mixture to the baking mix and knead for approx. 4 minutes by hand, with a food processor or with the Thermomix.
• Cover the bowl and leave the dough to rest in a warm place (approx. 24 °C) for 30 - 60 minutes.
• Knead the dough and shape it into the desired form (form strands from balls and braid a Striezel). Place on a baking tray lined with baking paper. You can of course also braid a Striezel.
• After shaping, brush with 1 tablespoon of plant-based milk or water and cover with cling film.
• Then leave the dough to rest in a warm place for approx. 20 - 30 minutes.
• Preheat the oven (top/bottom heat 180 °C).
• Brush again with plant-based milk or water
• Bake the Striezel at 180 °C for 15-20 minutes.
• Remove from the baking tray and leave to cool for 10 minutes.