Ingredients with Measurements:
- 4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup warm milk
- 2 eggs
- 1/2 tsp salt
- 2 tsp active dry yeast
- 1/2 cup raisins
- 1 egg yolk
- 1 tbsp milk
- Powdered sugar for dusting
Special Equipment Needed:
- Stand mixer with dough hook attachment
- Large mixing bowl
- Pastry brush
- Baking sheet
- Parchment paper
Step-by-Step Instructions:
1. In the bowl of a stand mixer, combine flour, sugar, salt, and yeast. Mix on low speed until well combined.
2. Add softened butter, warm milk, and eggs. Mix on low speed until a dough forms.
3. Increase the speed to medium and knead the dough for 5-7 minutes, or until it becomes smooth and elastic.
4. Add raisins to the dough and knead for another minute until they are evenly distributed.
5. Transfer the dough to a large mixing bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour, or until it doubles in size.
6. Preheat the oven to 350°F (180°C).
7. Line a baking sheet with parchment paper.
8. Punch down the dough and divide it into three equal parts.
9. Roll each part into a long rope and braid them together.
10. Transfer the braided dough to the prepared baking sheet and let it rise for another 30 minutes.
11. In a small bowl, whisk together egg yolk and milk.
12. Brush the top of the braided dough with the egg wash.
13. Bake for 25-30 minutes, or until the top is golden brown.
14. Let the raisin Allerheiligenstriezel cool on a wire rack.
15. Dust with powdered sugar before serving.
- Time:
Preparation time: 20 minutes
- Rising time: 1 hour 30 minutes
- Cooking time: 25-30 minutes
Temperature:
- Preheat the oven to 350°F (180°C).
Serving size:
- 1 loaf
Nutritional information:
- Calories: 320
- Fat: 11g
- Carbohydrates: 48g
- Protein: 7g
Substitutions for ingredients:
- You can use any dried fruit instead of raisins, such as cranberries, apricots, or cherries.
- You can use active fresh yeast instead of active dry yeast. Use 2 times the amount of active fresh yeast.
Variations:
- You can add chopped nuts, such as almonds or walnuts, to the dough.
- You can sprinkle cinnamon sugar on top of the egg wash before baking.
Tips and Tricks:
- Make sure the butter is softened before adding it to the dough.
- Use warm milk to activate the yeast.
- Let the dough rise in a warm place, such as an oven with the light on.
- Brush the egg wash gently to avoid deflating the dough.
Storage Instructions:
- Store the raisin Allerheiligenstriezel in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
- To reheat, wrap the raisin Allerheiligenstriezel in foil and warm it in a 350°F (180°C) oven for 10-15 minutes.
Presentation Ideas:
- Serve the raisin Allerheiligenstriezel on a platter with a dusting of powdered sugar.
Garnishes:
- You can sprinkle chopped nuts or dried fruit on top of the powdered sugar.
Pairings:
- Serve the raisin Allerheiligenstriezel with a cup of coffee or tea.
Suggested Side Dishes:
- Fresh fruit salad
- Whipped cream
Troubleshooting Advice:
- If the dough is too dry, add a tablespoon of warm milk at a time until it becomes smooth and elastic.
- If the dough is too sticky, add a tablespoon of flour at a time until it becomes smooth and elastic.
Food Safety Advice:
- Make sure to wash your hands and all utensils before handling the dough.
Food History:
- Allerheiligenstriezel is a traditional Austrian sweet bread that is usually baked for All Saints' Day.
Flavor Profiles:
- The raisin Allerheiligenstriezel is sweet and slightly tangy from the raisins.
Serving Suggestions:
- Serve the raisin Allerheiligenstriezel as a dessert or a sweet breakfast treat.
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Region: Austrian