Organic baking mix Organic Striezel made from yeast dough

It’s so easy to bake the organic Striezel:

1. Open the freshness seal and pour the baking mix into a large bowl.
2. Classic version:Gently heat 150 ml of milk (see milk line on can) and 40 g of butter in a saucepan until the butter dissolves. Allow to cool to lukewarm and stir in an egg.
3. Vegan version:Gently heat 150 ml of oat drink (see milk line on can) and 40 g of vegetable fat in a saucepan until the fat dissolves. Allow to cool to lukewarm.
4. 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.
5. Cover the dough and let it rest in the bowl for 30 - 60 minutes in a warm place (approx. 24 °C).
6. Knead the dough and shape it into the desired shape (form the balls into strands and braid them into a plaited loaf). Place it on a baking sheet lined with parchment paper. You can, of course, also braid it into a plaited loaf.
7. Classic version:After shaping, brush the pastry with a yolk-milk mixture (1 tbsp milk and 1 yolk) and cover with cling film.
   Vegan version:Brush with 1 tablespoon of plant-based milk or water and cover with cling film.
8. Then let the dough rest in a warm place for about 20 - 30 minutes.
9. Preheat the oven (top and bottom heat 180 °C).
10. Classic version:Brush again with the yolk-milk mixture.
    Vegan version:Brush again with plant-based milk or water
11. Bake the Striezel at 180 °C for 15-20 minutes.
12. Remove from the baking tray and let cool for 10 minutes.