Ingredients:

Classic variant: 1x Baking mix Striezel Classico or Baking mix Spelt Striezel 2 eggs 300 ml milk 80g butter 1 egg 80g butter 12 raisins Vegan version: 1x Baking mix Striezel Classico or Baking mix Spelt Striezel 300 ml oat milk 80 g vegetable fat 12 raisins

• Preparation time: 2.5 hours (including rest time)
• Difficulty: Apprentice chef

Helper:

Striezel Classico or spelled striezel

preparation

Preparation with our Bake Affair Striezel Classico or Speltstriezel : 1. Remove the bag with the marigold blossom sugar and put it to one side. Open the seal and pour the baking mix into a large bowl. 2. Classic version: Gently heat 300 ml milk (see milk line in the can) and 80 g butter in a saucepan until the butter dissolves. Allow to cool until lukewarm and stir in an egg. Vegan version : Gently heat 300 ml of oat drink (see milk line in the can) and 80 g of vegetable fat in a saucepan until the fat dissolves. Allow to cool to lukewarm. 3. Add the lukewarm milk mixture to the baking mix and knead for 4 minutes by hand, food processor or Thermomix. Cover the dough and let it rest in the bowl for 30 - 60 minutes in a warm place (approx. 24 °C). 4. Knead the dough and divide it into 6 equal pieces. From each piece, cut off one medium-sized piece (nose) and 2 small pieces (ears). 5. Roll out the large piece into a circle. Shape the medium-sized piece into a nose and poke 2 holes in it. 6. Form the two small pieces into two triangles and place them as ears. Use two raisins to form the eyes. Repeat with the remaining pieces of dough and place everything on a baking tray lined with baking paper. 7. Preheat the oven to 175 °C top and bottom heat. Brush the pigs with a beaten egg. Then bake for 22 minutes until golden brown. Allow to cool and serve garnished in muffin cases. https://youtu.be/1c08sAH-dbs

You might like it too