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    Home » Recipes » Recipes

    Striezel - Braided Austrian Sweet Bread Tutorial

    Published: Oct 28, 2015 · Modified: Jul 21, 2022 by Krista · 12 Comments

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    Striezel is an Austrian braided yeast bread that is traditionally eaten on holidays and special occasions, like Easter and All Saints’ Day (November 1st). Baking a homemade Striezel is a bit labor-intensive but it is such a treat for you and the whole family.

    Striezel ~ Living on Cookies

    I have no self-control whatsoever around a freshly-baked, homemade Striezel. The scent of Striezel baking is what makes Easter for me so by the time it comes out of the oven there’s no stopping this carb lover from cutting into the warm bread, so fluffy and soft, spreading it with butter, and gobbling away.

    If you’ve never worked with yeast doughs before, have no fear! The dough hook of your stand mixer does most of the work. There is, however, something that can go wrong with this recipe: that your dough doesn’t rise. There are two things you can do to prevent that.

    • Make sure your yeast is fresh. Either buy fresh yeast (in cake form) or use dry yeast and check the expiration date. You want to be able to activate that yeast. Besides, the fresher the yeast, the better the dough rises.
    • Avoid killing the yeast. Don’t let your yeast get exposed to too much heat before baking. Lukewarm liquids are what you want. Yeast also doesn’t like salt so we’ll hide the salt in the flour.

    Let's get started! Most of the kneading is done by the mixer.Striezel ~ Living on CookiesThe dough is ready to be kneaded by hand - it's part of the fun!Striezel ~ Living on CookiesStriezel ~ Living on CookiesStriezel ~ Living on CookiesStriezel ~ Living on CookiesAdd the rum-soaked raisins.Striezel ~ Living on CookiesDivide the dough into four pieces.Striezel ~ Living on CookiesRoll the pieces into long strands.Striezel ~ Living on CookiesLay the strands to form a cross on a baking tray lined with parchment paper, pressing the ends down firmly.Striezel ~ Living on CookiesFor the braiding, there are only two steps to remember. 1. With your right hand, bring the upper strand down while the left hand brings the lower strand up.Striezel ~ Living on Cookies2. Bring the two crossway strands down and lay them so that the right one is over the left.Striezel ~ Living on CookiesNow you just repeat the two steps until all of the strands are braided in.Striezel ~ Living on CookiesStriezel ~ Living on CookiesStriezel ~ Living on CookiesStriezel ~ Living on CookiesTuck the ends of the strands into the bread.Striezel ~ Living on CookiesBrush with beaten egg & milk.Striezel ~ Living on CookiesSprinkle with sliced almonds and coarse sugar.Striezel ~ Living on CookiesStriezel!Striezel ~ Living on Cookies

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    4.50 from 2 votes

    Striezel - Braided Austrian Sweet Bread Tutorial

    Prep Time 2 hours hours 30 minutes minutes
    Cook Time 30 minutes minutes
    Total Time 3 hours hours
    Servings 1 loaf

    Ingredients

    Striezel Dough

    • ⅓ of a 2 oz. cake of fresh yeast (30 g) or 1 packet of dry yeast
    • 1 cup (250 ml) lukewarm milk
    • ⅓ cup (75 g) melted butter
    • 2 eggs room temperature
    • 3 ½ cups (500 g) all-purpose flour
    • ¼ cup (50 g) granulated sugar
    • ¾ teaspoon salt
    • ½ cup (75 g) raisins
    • 2 tablespoons rum

    For the Top

    • 1 egg, beaten with 2 tablespoons milk
    • Sliced almonds
    • Coarse sugar

    Instructions

    • Dissolve yeast in a small bowl with one third of the milk and a pinch of sugar. The yeast mixture should be foamy after 10 minutes. (If there are no bubbles, the yeast is no good and should be discarded. Start from the beginning with fresher yeast.)
    • Combine the remaining milk with the melted butter, add the eggs and whisk together. In a medium-sized bowl, combine flour, sugar and salt.
    • In the bowl of a stand mixer fitted with the dough hook on low speed, combine the milk mixture with the yeast mixture and half of the flour mixture. Once the flour is incorporated, add the rest of the flour mixture one tablespoon at a time, continually kneading on low speed, until all of the flour is incorporated. Turn dough onto work surface and knead by hand for another 10 minutes. If the dough sticks to hands and work surface too much, knead in 1-2 handfuls of flour.
    • Place dough into a large greased bowl, cover with a clean dish towel and let rise in a warm place for 30-60 minutes or until doubled in size. Punch the dough down, knead it and let it rise again.
    • In the meantime, soak raisins in rum. After the second rise, knead the raisins into the dough. Divide the dough into four equal pieces. Roll pieces into four equally long strands (16-17 inches, 40-45 cm long). Braid the bread following the tutorial directions above, brush with egg-milk mixture and sprinkle with sliced almonds and coarse sugar. Preheat oven to 350°F (170°C) and allow the bread to rise on the counter while the oven is heating. Bake for 30 minutes.

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    Reader Interactions

    Comments

    1. Gabriela Wilson

      April 12, 2025 at 7:42 pm

      When I made this recipe I changed the amount to 2 loaves using your sliding scale posted on the recipe. The amounts given are not accurate.
      250 ml does not equal twocups
      The amount given for yeast was also inaccurate. You need 2 pkgs of dry yeast for 7 c of flour. The amounts given for butter were not changed. I discovered all this after I had mixed the dough, I had to throw the full amount away as there was not enough yeast to lift 7 cups of flour!

      Reply
      • Krista

        April 12, 2025 at 9:27 pm

        Hi Gabriela, I’m so sorry about that! The the measurement values are automatically calculated when you change the number of servings and because I wrote the recipe with two measurements for each ingredient, only the the measurements at the beginning of each line are recalculated, not the ones in brackets. I’m really sorry about the confusion. I’m going to look into disabling this feature.
        Thanks for letting me know about this.
        All the best,
        Krista

        Reply
    2. Janet Jensen

      July 21, 2022 at 2:26 am

      I was on a cruise to Alaska two months ago aboard Royal Caribbean's Quantum of the Seas and could not get enough of this bread!! I'm an avid bread baker so I quickly googled the recipe. A week later, I was removing this gorgeous loaf of bread from my oven. The consistency was delish! I had made a note to add a bit more sugar than the 1/4 cup (25 g) you listed on the ingredients. I'm going to a conference in the morning, and I wanted to share this decadent breakfast bread with my fellow conference goers. This time, I decided to measure the 1/4 cup sugar and weigh it. I found that my 1/4 cup measured (50 g), not the (25 g) as stated. Though the bread was quite tasty, was that an error in the weight of sugar? Thank you! Thank you! for the recipe!!

      Reply
      • Krista

        July 21, 2022 at 7:07 am

        Hi Janet,
        I'm so happy my recipe worked for you! You're right - 1/4 cup granulated sugar weighs 50g, not 25g. That was an oversight on my part, thanks for pointing it out. 50g is the correct amount. That being said, I have made Striezel using no sugar at all and it was also delicious, so it all depends on how sweet you want it to be.
        Hope everyone at the conference loved your Striezel! Krista

        Reply
        • Janet Jensen

          July 21, 2022 at 3:00 pm

          Thank you Krista. At 25 g of sugar your recipe was delish, but I remembered it being a tad sweeter on the ship. I did a ‘quality control check’ last night when it cooled and the bread was incredible!! I don’t know where you got the original recipe from, but it is Delicioso! I can’t wait to try some of your other baked goods.

    3. Chris

      May 04, 2020 at 7:46 pm

      Just made this, it's huge & tastes amazing, just like on the cruise ship. I'll definitely make this again.

      Reply
    4. Elina M. Santana

      November 21, 2018 at 3:13 am

      Any way I can PAY one of you to make this for me? I can't find it sold ANYWHERE in the states! LOL

      Reply
    5. Fred

      March 21, 2017 at 6:00 pm

      Krista,
      Tried this recipe and it turned out beautifully. I would have liked the crust to be a little darker but I was afraid if I left it in the oven longer it would dry it out. Great recipe and I will try this one again. Good instructions as well for the braiding

      Reply
      • Krista

        March 21, 2017 at 7:38 pm

        Thank you for the feedback! I'm happy to hear you liked the recipe! You're right about the crust not getting very brown but I also try to avoid overbaked, dry bread.

        Reply
    6. Briana

      December 30, 2015 at 6:01 pm

      Thank you for publishing this! It's difficult to find recipes for striezel in American baking measurements. I live in a very humid climate and the dough was very sticky. I had to kneed in a lot of extra flour. I will try cutting back on the milk next time. Is it a very sticky dough though?
      Also, you say to let the braided dough rise while the oven is heating. My oven heats very quickly. Should the dough double in size again? Or approximately how long do you let it rise?
      The bread tasted amazing and I would really love to make it perfect! Thank you so much!!

      Reply
      • Krista

        December 30, 2015 at 10:22 pm

        Hi Briana,

        The dough is quite sticky, I try to add only as much flour as I have to in order to keep it from sticking to my hands. Or, like you said, use less milk. I let the braided bread rise for about 30 mins. on the counter before baking and it puffs up further while baking in the oven. I don't think it quite doubles in size again.

        I hope your next striezel turns out great and thanks for stopping by!

        Reply
        • Briana

          January 01, 2016 at 12:35 am

          Thank you Krista! I really appreciate your prompt reply. I will keep working on the striezel, trying to honor my Austrian heritage. Your website is lovely. All the best from Georgia, USA

    4.50 from 2 votes (2 ratings without comment)

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    Hi, I'm Krista, an American living and baking in Austria for over 25 years. Here you'll find everything I've painstakingly figured out so you can just enjoy baking.

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