Allerheiligenstriezel, also known as Allerheiligenstriezel, is a traditional Austrian braided bread enjoyed during the All Saints’ Day holiday. This sweet, yeasted bread, similar to brioche, is flavored with lemon zest and rum, then adorned with plump raisins and crunchy almonds. It’s truly a celebration of flavors and textures, perfect for a festive breakfast or afternoon treat.
Whether you’re familiar with Austrian baking or a curious beginner, this comprehensive guide will walk you through each step, ensuring a beautifully braided and delicious Allerheiligenstriezel. Let’s dive in and bake!
Ingredients You’ll Need
Gather the following ingredients, ensuring they’re at room temperature unless otherwise specified:
For the Dough:
- 500g all-purpose flour, plus extra for dusting
- 1 packet (7g) active dry yeast
- 100g granulated sugar
- 1/2 teaspoon salt
- 250ml lukewarm milk
- 100g unsalted butter, melted and cooled
- 2 large eggs
- Zest of 1 lemon
- 1 tablespoon rum (optional)
For the Filling:
- 100g raisins
- 50g sliced almonds
For the Glaze:
- 1 egg yolk
- 1 tablespoon milk
- 2 tablespoons granulated sugar
Equipment You’ll Need
- Large mixing bowl
- Plastic wrap
- Small bowl
- Whisk
- Rolling pin
- Baking sheet
- Parchment paper
- Pastry brush
Let’s Bake Allerheiligenstriezel!
Step 1: Activate the Yeast
In a large mixing bowl, combine the lukewarm milk and sugar. Stir until the sugar dissolves. Sprinkle the active dry yeast over the milk mixture and let it sit for about 5-10 minutes, or until foamy. This indicates the yeast is active and ready to work its magic.
Step 2: Create the Dough
Add the melted and cooled butter, eggs, lemon zest, and rum (if using) to the yeast mixture. Whisk until well combined.
In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
Step 3: Knead and Rise
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic. If the dough feels too sticky, add a bit more flour, one tablespoon at a time.
Shape the dough into a ball and place it in a lightly greased bowl, turning to coat all sides. Cover the bowl with plastic wrap and let the dough rise in a warm place for about 1-1.5 hours, or until doubled in size.
Step 4: Incorporate the Filling
Gently punch down the risen dough to release the air. On a lightly floured surface, roll the dough into a large rectangle, about 30cm x 50cm.
Sprinkle the raisins and sliced almonds evenly over the dough. Gently press the filling into the dough.
Step 5: Braid the Allerheiligenstriezel
Now, for the fun part – braiding!
Cut the dough lengthwise into three equal strips. Pinch the top ends of the strips together. Braid the strips, ensuring the braid is tight and even. Pinch the bottom ends together to seal.
Carefully transfer the braided dough to a baking sheet lined with parchment paper.
Step 6: Glaze and Proof
In a small bowl, whisk together the egg yolk and milk for the glaze. Brush the glaze evenly over the braided dough.
Cover the dough loosely with plastic wrap and let it proof for another 30 minutes in a warm place. This allows the dough to rise slightly before baking.
Step 7: Bake to Golden Perfection
Preheat your oven to 180°C.
Sprinkle the remaining granulated sugar over the proofed dough.
Bake the Allerheiligenstriezel for 30-35 minutes, or until golden brown and cooked through. To test for doneness, insert a toothpick into the center of the bread; it should come out clean.
Step 8: Cool and Enjoy
Once baked, remove the Allerheiligenstriezel from the oven and let it cool slightly on a wire rack before slicing and serving.
Tips and Tricks for Baking Allerheiligenstriezel
- Raisins: For extra plump and juicy raisins, soak them in warm water or rum for 30 minutes before adding to the dough.
- Almonds: Toast the sliced almonds lightly in a dry pan over medium heat for a few minutes before adding them to the dough. This enhances their nutty flavor.
- Braiding: If you’re new to braiding, there are plenty of helpful video tutorials online!
- Storage: Store any leftover Allerheiligenstriezel in an airtight container at room temperature for up to 3 days.
FAQs About Making Allerheiligenstriezel
Can I use instant yeast instead of active dry yeast?
Yes, you can use instant yeast. However, you can skip the activation step and add it directly to the dry ingredients.
Can I freeze Allerheiligenstriezel?
Absolutely! Once cooled completely, wrap the bread tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. To thaw, let it sit at room temperature overnight.
What can I serve with Allerheiligenstriezel?
This delicious bread pairs beautifully with butter, jam, honey, or even a dollop of whipped cream.
Conclusion
Baking Allerheiligenstriezel is a rewarding experience, resulting in a beautiful and delicious bread perfect for any occasion. It’s a chance to embrace Austrian baking traditions and impress your family and friends with your baking skills. So, gather your ingredients and get ready to create a bread that’s as delightful to look at as it is to eat!
