Ingredients with Measurements:
- 4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup warm milk
- 2 1/4 tsp active dry yeast
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup raisins
- 1/2 cup chopped almonds
- 1 egg yolk
- 1 tbsp milk
- Powdered sugar for dusting
Special equipment needed:
- Stand mixer with dough hook attachment
- Pastry brush
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. In the bowl of a stand mixer, combine flour, sugar, and salt. Mix on low speed until combined.
2. In a separate bowl, dissolve yeast in warm milk and let it sit for 5 minutes until foamy.
3. Add the yeast mixture, softened butter, eggs, and vanilla extract to the flour mixture. Mix on low speed until the dough comes together.
4. Increase the speed to medium and knead the dough for 5-7 minutes until it becomes smooth and elastic.
5. Add raisins and chopped almonds to the dough and knead for another minute until they are evenly distributed.
6. Cover the dough with a clean kitchen towel and let it rise in a warm place for 1-2 hours until it doubles in size.
7. Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
8. Transfer the dough onto the prepared baking sheet and shape it into a braided loaf.
9. In a small bowl, whisk together egg yolk and milk. Brush the mixture over the loaf.
10. Bake for 30-35 minutes until the loaf is golden brown and sounds hollow when tapped on the bottom.
11. Let the loaf cool on a wire rack for 10-15 minutes before dusting with powdered sugar.
Time:
Preparation time: 20 minutes
Rising time: 1-2 hours
Cooking time: 30-35 minutes
5. Temperature:
Preheat the oven to 350°F (180°C).
Serving size:
This recipe makes one large loaf that serves 8-10 people.
Nutritional information:
Calories per serving: 390
Total fat: 15g
Saturated fat: 7g
Cholesterol: 94mg
Sodium: 156mg
Total carbohydrates: 54g
Dietary fiber: 2g
Sugar: 18g
Protein: 10g
Substitutions for ingredients:
- You can use bread flour instead of all-purpose flour for a chewier texture.
- You can use any dried fruit or nuts of your choice instead of raisins and almonds.
Variations:
- You can add lemon zest or orange zest to the dough for a citrusy flavor.
- You can add cinnamon or cardamom to the dough for a spiced flavor.
Tips and tricks:
- Make sure the milk is warm but not hot, as hot milk can kill the yeast.
- Let the dough rise in a warm place, such as near a window or on top of a warm oven.
- Brush the egg wash over the loaf gently to avoid deflating the dough.
Storage instructions:
Store the Allerheiligenstriezel in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the Allerheiligenstriezel, wrap it in foil and heat it in a preheated oven at 350°F (180°C) for 10-15 minutes until warm.
Presentation ideas:
Serve the Allerheiligenstriezel on a platter and dust it with powdered sugar. You can also add fresh berries or whipped cream on the side.
Garnishes:
You can garnish the Allerheiligenstriezel with chopped almonds or candied fruit.
Pairings:
The Allerheiligenstriezel pairs well with coffee or tea.
Suggested side dishes:
Serve the Allerheiligenstriezel with a side of fresh fruit or a fruit salad.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of milk at a time until it comes together.
- If the dough is too sticky, add a tablespoon of flour at a time until it becomes smooth.
Food safety advice:
Make sure to wash your hands and all utensils before handling the dough. Check the expiration date of the yeast to ensure it is still active.
Food history:
Allerheiligenstriezel is a traditional Austrian sweet bread that is typically eaten on All Saints' Day, which falls on November 1st.
Flavor profiles:
The Allerheiligenstriezel has a sweet and nutty flavor with a soft and fluffy texture.
Serving suggestions:
Serve the Allerheiligenstriezel as a dessert or a sweet breakfast bread.
Related Categories
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Region: Austrian
Taste: Sweet, Buttery, Nutty, Cinnamon, Cinnamon-Spiced