Preparation with our Striezel baking mix :
- Remove the sachet of marigold blossom sugar and set it aside. Open the seal and pour the baking mix into a large bowl.
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Classic version : Gently heat 300 ml of milk (see milk line on the can) and 80 g of butter in a saucepan until the butter dissolves. Let cool until lukewarm and stir in an egg.
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Vegan version : Gently heat 300 ml of oat milk (see milk line on the can) and 80 g of vegetable fat in a saucepan until the fat dissolves. Allow to cool to lukewarm.
- Add the lukewarm milk mixture to the baking mix and knead for about 4 minutes by hand, with a food processor or with the Thermomix.
- Cover the dough and let it rest in the bowl for 30-60 minutes in a warm place (approx. 24°C). Melt the chocolate while you do this.
- Knead the dough and roll it out.
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Classic version : After shaping the pastry, brush it with a yolk-milk mixture (1 tablespoon milk and 1 egg yolk) and spread the melted chocolate evenly. Finish with cinnamon and then roll up.
Vegan version : Spread the dough with plant-based butter and vegan chocolate. Sprinkle with cinnamon, then roll up.
- Meanwhile, preheat the oven (top and bottom heat 180 °C).
- Cut the rolled-up Striezel dough in half with a knife and then shape it into a wreath, rotating the dough slightly as you go.
- For a special touch, sprinkle the Striezel with marigold blossom sugar. Then bake for another 25 minutes.
- Remove from the baking sheet and let cool for 10 minutes. Decorate with chocolate if desired.
Tip:
The longer the dough rests, the better it will rise! It should double in size!
Wrapped in cling film, a lunch box or a freezer bag, the pastries will stay fresh for days.
