Easter Striezel time. Recipe with chocolate and hazelnut filling and a nifty "swing" today.
First of all: There is Striezel for this blog post Two options cooked. Once in a box shape and once on a baking sheet.
And I'll tell you … I easily underestimate my boxy dough. The good piece came from SOWAS and was no longer "photogenic". So I still used the baking tray for this variant today. Fortunately, he also coped with a large amount of dough! The end result can be seen at the end of article ?
By the way … of course the box-shaped version also works. Please use half of the ingredients for an end result that also corresponds to the critical eye.
Incidentally, the smart version of the Striezel chocolate loaf is much easier than it seems at first glance. For this purpose, the yeast dough is rolled out elongated, covered with chocolate and hazelnut mass and then rounded off with the shorter side:
The finished roll is then cut lengthways with a sharp knife:
Finally, only the two pieces of dough melt together. Fold the ends down and you're done!
You can also find more great Easter recipes on the blog. Look here: Over 10 recipe ideas for Easter, including yeast dough basics Or here: Two types of almond snails.
As I said … If you would rather cook your Striezel in a box, please use half of all the ingredients (or a much larger / larger pan).
The boxy raw striezel looks good, but it worked very well when the yeast dough was cooked.
Fully braided baked goods are covered with an egg-milk mixture just before cooking and then pushed into the oven!
A cherry on top is also possible with Striezel. Of course, that also looks very good. I left mine as it is. It was great in terms of taste!
Exists for this recipe this yeast dough Used.
- 1 x yeast dough (see recipe link in the text)
- 200 g dark chocolate coating
- 50 g butter
- 70 ml milk
- 3 tablespoons of cane sugar
- 30 g cocoa
- 100 g ground hazelnuts
- 1 egg yolk
- 2 tablespoons of milk
Prepare the yeast dough according to the instructions (see the recipe link in the text) and then roll it elongated.
To fill, cut the couverture and melt in a water bath with butter and milk.
Pre-mix sugar cane and cocoa, then add and mix the chocolate. Finally, mix in the nuts. Let the filling cool down a bit and then brush the yeast dough with it.
The dough is now wrapped with a shorter side (see photos on the post) and the finished dough roll is divided once with a sharp knife.
Now knit two doughs together into one dough. Place the bar on the baking sheet (baking paper) and let it rise for another 20 minutes.
Beat the egg yolk and milk, brush the latte and then bake in a preheated oven for approx. 40-50 minutes at 180 ° C. After about 20 minutes, cover the Striezel with aluminum foil so that the top does not become too dark.
© LieberBacken – www.lieberbacken.com
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