Ingredients with Measurements:
- 3 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 eggs
- 1 tsp vanilla extract
- 1 cup chopped walnuts
- 1/4 cup honey
- 1/4 cup water
Special Equipment Needed:
- Stand mixer with dough hook attachment
- Baking sheet
- Parchment paper
- Pastry brush
Step-by-Step Instructions:
1. In a large mixing bowl, combine flour, sugar, and salt. Mix well.
2. In a separate bowl, dissolve yeast in warm milk. Let sit for 5 minutes until foamy.
3. Add butter, eggs, and vanilla extract to the flour mixture. Mix well.
4. Pour in the yeast mixture and continue mixing until a dough forms.
5. Knead the dough for 5-7 minutes until it becomes smooth and elastic.
6. Place the dough in a greased bowl and cover with a damp cloth. Let it rise in a warm place for 1 hour.
7. Preheat the oven to 350°F (175°C).
8. In a small bowl, mix together chopped walnuts, honey, and water.
9. Punch down the dough and divide it into 3 equal parts.
10. Roll each part into a long rope and braid them together.
11. Place the braided dough on a baking sheet lined with parchment paper.
12. Brush the top of the dough with the walnut mixture.
13. Bake for 25-30 minutes until golden brown.
14. Let the bread cool for 10 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Rising time: 1 hour
Cooking time: 25-30 minutes
Temperature:
Preheat oven to 350°F (175°C)
Serving size:
Makes 1 loaf, serves 8-10
Nutritional information:
Calories: 372
Fat: 17g
Carbohydrates: 47g
Protein: 8g
Sodium: 157mg
Sugar: 16g
Fiber: 2g
Substitutions for ingredients:
- You can use any type of nuts instead of walnuts.
- You can substitute honey with maple syrup or agave nectar.
Variations:
- Instead of walnuts, you can use almonds, pecans, or hazelnuts.
- You can add raisins or dried cranberries to the dough.
Tips and Tricks:
- Make sure the milk is warm but not too hot, or it will kill the yeast.
- You can use a bread machine to make the dough if you don't have a stand mixer.
- Brushing the dough with the walnut mixture will give it a shiny glaze.
Storage Instructions:
- Store the bread in an airtight container at room temperature for up to 3 days.
- You can freeze the bread for up to 3 months.
Reheating Instructions:
- To reheat the bread, wrap it in foil and bake in a preheated oven at 350°F (175°C) for 10-15 minutes.
Presentation Ideas:
- Serve the bread on a wooden board with a knife for slicing.
- Dust the bread with powdered sugar for a festive touch.
Garnishes:
- Sprinkle chopped walnuts on top of the bread.
- Drizzle honey over the bread.
Pairings:
- Serve with a cup of hot tea or coffee.
- Pair with a fruit salad or yogurt for breakfast.
Suggested Side Dishes:
- Serve with a side of butter or jam.
- Pair with a cheese plate for a savory twist.
Troubleshooting Advice:
- If the dough is too dry, add a tablespoon of milk at a time until it becomes smooth.
- If the dough is too sticky, add a tablespoon of flour at a time until it becomes manageable.
Food Safety Advice:
- Make sure to wash your hands and all utensils before handling the dough.
- Check the expiration date of the yeast before using it.
Food History:
- Allerheiligenstriezel is a traditional bread from Austria, Germany, and Switzerland, typically eaten on All Saints' Day.
Flavor Profiles:
- This bread has a sweet and nutty flavor, with a soft and fluffy texture.
Serving Suggestions:
- Serve the bread warm or at room temperature.
- Slice the bread into thick pieces for a hearty snack or breakfast.
Related Categories
Cooking Method: N/A
Course Type: N/A
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Ingredient: N/A
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Region: Austrian
Taste: Sweet, Nutty, Buttery, Cinnamon, Cinnamon-Spiced