The Allerheiligenstriezel (or Striezel) is a traditional sweet bread that is prepared in Austria for 1st November, All Hallow’s Day. There are many variations on the Striezel recipe, some like it without raisins or they add decorating sugar instead of almond flakes, or might not have any topping at all. Some eat it with butter, some with jam and others prefer to eat it as it is.
Godparents gift the Striezel to their godchildren on All Hallow’s Day. This tradition has its origin in the ancient funeral cults in which mourning was expressed by a woman’s cutting off her braided hair.
The tradition of baking Striezel is closely tied to a superstition: how well the dough rises foreshadows how the upcoming year will be. If it rises well, you will have a prosperous year, if not, you disaser or death awaits you.
Good thing mine came out pretty well this year! 😉
for one big loaf or two small ones
- 1 packet dried yeast
- 500 g flour
- 50 g sugar
- 1 tsp salt
- 2 eggs
- 140 g butter (cut into pieces)
- 280 ml milk
- 100 g raisins
- 50 g shaved almonds
Prep. time: ca. 20 minutes
Dough proving time: 2/3 hours
Cooking time: 30 minutes
- Put flour, dry yeast, sugar, salt, 1 egg and butter in a big bowl. Add the milk and knead thoroughly.
- Cover the dough with a kitchen towel and put the bowl in a warm place to proof for 2 hours.
- Knead the dough again. If it sticks to your hands, let it proof one hour longer.
- Separate the dough into three sections, roll them into three strands of about the same length. Place them on the baking sheet next to each other, crimp the ends together and braid the three strands.
- Turn on the light in the oven and slide in the baking sheet. Leave the dough to rest for 30 minutes without opening the oven!
- Whisk the second egg in a bowl and brush it on the Striezel loaf. Sprinkle almond shavings on top.
- Turn the oven on to 180° C and cook the Striezel for 30 minutes.
- Check with a toothpick if it’s thoroughly cooked, if not, leave it in the oven ome minutes longer.
- Leave the Striezel to cool on a cooling rack before serving.