Viennese Strie[s/z/tz]el

Viennese Striesel

In the hectic days leading up to Christmas the Bread Baking Babes gathered in the kitchen of Katie of Thyme for Cooking for some mulled wine and to bake Viennese Striesel (which can be spelled in a number of ways).

This bread has a nicely fluffy crumb and the mace (which I used for the first time) gives it an interesting flavour. Very suitable for Christmas season. It also had quite a bit of oven spring which resulted in lopsided braids. The actual braiding itself went smoothly after I looked up the technique in the Bread Baker's Apprentice.

I'm sending these to Susan's YeastSpotting.

Viennese Striesel

Source: Breads of Many Lands by Clara Gebhard Snyder

Basic Sweet Dough

1 package active dry yeast
1/4 cup very warm water
1/2 cup milk
1/4 cup sugar
1 tsp salt
2 tbs shortening, melted (I used butter)
2 3/4 - 3 cups flour
1 egg

Dissolve yeast in warm water
Scald milk. Put milk, sugar, shortening, salt in bowl of mixer. Cool until just warm. Stir in 1 cup of flour. Mix in dissolved yeast.
Whisk egg and add to dough. Add remaining flour and knead until smooth and satiny.

Vennese Striesel

1 recipe Basic Sweet Dough
1/4 cup seedless raisins
1/4 cup candied cherries, chopped *
2 tbs candied orange peel, chopped **
1/8 tsp mace
1/2 cup confectioner's sugar *
1 tbs milk *
almonds or walnuts for sprinkling *

* Omitted.
** Used 100g candied orange peel.

Add fruit and mace to basic dough before the last cup of flour. Mix in well. Add remaining flour and finish kneading until smooth.
Shape into a ball, place in lightly greased bowl, cover and let rise until doubled, about 2 1/4 hours.

Punch down. Divide into 9 pieces, shape each into a ball and let rest 5 minutes.

Roll each piece into a rope about 15" long. Lay 4 strands on a lightly greased baking sheet, overlapping at the center. Braid from the center toward each end. With the side of your hand make a trench down the center. Now braid 3 strands, also from the center to each end, and place in the 'trench'. Twist the 2 remaining strands loosely together and place on top, bringing the ends over the end of the loaf and tucking in.
Cover loosely and let rise until doubled, about 1 1/2 hours. Bake, 350F (175C) for 40 - 45 minutes. Remove and cool on a wire rack.
Mix milk and sugar. When bread is cool, drizzle frosting over the top. Sprinkle with nuts.


Baking Soda said...

Nice and fluffy Andreas! Whichever way you spell it, which is? Striezel?;)

katiez said...

The speeling didn't look right to me, either - but I went with the author's..... You're bread, on the other hand, looks beautiful.

Joanne said...

Your striesel looks like it came out beautifully! I am so impressed with the braiding. Also, I really liked your pipette tip snowflake idea. That is exactly how I am going to decorate my future lab!

Natashya Kitchen Puppies said...

Great striesel! I love the shaping, and the way the top braid drapes across like a beauty-pageant sash.
Thanks so much for baking with us again!

Y said...

That looks like a very tasty bread! I haven't progressed beyond simple braids yet - yours is very inspirational :)

Karine said...

Wowow amazing job with your striesel! Thanks for sharing :)