Bake Affair Organic Striezel with Organic Yeast Dough, 404 g

Yeast dough pastries are true classics – and with this baking mix, you can easily make some of your own at home. Perfect as a snack, for breakfast or with tea/coffee. The mix is also ideal for baking a traditional braided striezel for Easter or All Saints’ Day. Enjoy the light and fluffy texture, best served with a sprinkling of sugar.

Method of preparation:

Classic version

• Warm 150 ml milk (see milk line on the tin) with 40 g butter in a pan until the butter melts. Leave to cool until lukewarm, then stir in one egg.
• Add the lukewarm mixture to the baking mix and knead for about 4 minutes by hand, in a stand mixer, or in a Thermomix.
• Cover and leave the dough to rest in the bowl in a warm place (approx. 24 °C) for 30–60 minutes.
• Knead again, then shape as desired (form strands from balls of dough and braid into a plait). Place on a baking tray lined with baking paper.
• Brush with some egg wash (1 tbsp milk + 1 yolk) and cover.
• Leave to rise again for 20–30 minutes in a warm place.
• Preheat the oven to 180 °C (top/bottom heat).
• Brush once more with the egg wash (vegan version: replace milk with plant milk alternative or water).
• Bake for 15–20 minutes at 180 °C.
• Transfer the striezel to a cooling rack and allow it to cool for 10 minutes.

Vegan version

• Warm 150 ml oat drink (see milk line on the tin) with 40 g vegetable fat in a pan until it melts. Allow it to cool until lukewarm.
• Add the lukewarm mixture to the baking mix and knead for about 4 minutes by hand, in a stand mixer, or in a Thermomix.
• Cover and leave the dough to rest in the bowl in a warm place (approx. 24 °C) for 30–60 minutes.
• Knead again, then shape as desired (divide into balls and braid them to shape the striezel). Place on a baking tray lined with baking paper.
• Brush with 1 tbsp plant milk or water and cover loosely with cling film.
• Leave to rise again for 20–30 minutes in a warm place.
• Preheat the oven to 180 °C (top/bottom heat).
• Brush once more with plant milk or water.
• Bake for 15–20 minutes at 180 °C.
• Transfer to a cooling rack and allow it to cool for 10 minutes.