Viennese Striesel Recipe
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Viennese Striesel Recipe

1 envelope active dry yeast
1/2 cup lukewarm water (105F)
1 teaspoon sugar
1/4 cup butter or margarine
1 cup milk, scalded
5 to 6 cups bread flour
1/2 cup sugar
2 teaspoons salt
2 eggs, lightly beaten
1/2 cup raisins
1/4 cup chopped mixed candied fruit
Confectioners sugar icing

Grease a large bowl; set aside.

In a large mixing bowl, dissolve yeast in water with sugar; let stand until foamy, about 5 minutes. Stir butter into scalded milk; cool to lukewarm (105F). Add milk mixture, 2 cups flour, sugar, salt, and eggs to dissolved yeast; beat until smooth. Add enough remaining flour to make a soft dough. Turn out onto a well floured board; knead 8 to 10 minutes until smooth and elastic. Place in prepared bowl; grease top lightly. Cover; let rise in a warm, draft-free place until doubled, about 1 hour.

Spray 2 large baking sheets with non-stick vegetable spray.

Punch dough down; knead in raisins and candied fruit. Divide dough in half. Working with one half at a time, divide dough into 9 equal pieces. With hands, roll each piece into a 15-inch rope. Lay 4 ropes on prepared baking sheet and form into a braid, using 2 of the ropes as one. With side of hand make a "trench" down the center of the braid. With 3 ropes make another braid; lay on top of trench in the first braid. Loosely twist remaining 2 ropes around each other and lay it on top of the loaf. Tuck ends under to seal. Insert toothpicks to keep braids in place. Repeat with remaining dough. Grease tops lightly. Cover; let rise until doubled, about 1 hour.

Preheat oven to 350F.

Bake for 30 minutes or until loaves sound hollow when lightly tapped. Remove from baking sheets; remove toothpicks. Cool completely on a wire rack. Drizzle with confectioners sugar icing. Decorate with candied fruit, if desired.

Yield: 2 loaves


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