Bake Affair
Baking mix Striezel Classico made from yeast dough
Baking mix Striezel Classico made from yeast dough
- Yeast dough classic
- also available as a vegan option
- perfect for coffee or tea
- sweet temptation for all those with a sweet tooth
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So easy to bake
- 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.
- 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 until 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 in a warm place (approx. 24 °C) for 30 - 60 minutes.
- Knead the dough and shape it into the desired form (e.g. form strands out of balls and braid a plaited loaf). Place on a baking tray lined with baking paper.
- After shaping, brush the pastry with a yolk-milk mixture (1 tablespoon milk and 1 yolk) or with water and cover with cling film.
- Then let the dough rest in a warm place for about 20 - 30 minutes.
- Preheat the oven (top and bottom heat 180 °C) and brush again with the yolk-milk mixture or with water.
- Sprinkle the Striezel with marigold blossom sugar and bake for about 25 minutes.
- Remove from the baking tray and let cool for 10 minutes.
Inspiration
Further information
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You only need
Classic:
2 eggs
315 ml milk
80g butter
Vegan:
300 ml oat milk
80 g vegetable fat -
Tips
The longer the dough rests, the better it will rise! It should rise to twice its height!
Wrapped in cling film, a lunch box or a freezer bag, the pastries will stay fresh for days.
Collapsible content
ingredient list
We only use ingredients that come from Austria. We make sure to use regional and sustainably grown products - and of course only the flour from our Stöber mill.
Of course, we also avoid the use of genetic engineering, artificial flavors, colors and preservatives.
wheat flour, sugar, vanilla sugar (sugar, Tahitian vanilla), sugar, salt, dry yeast, lemon powder, marigolds
Allergen Information: Allergens, including cereals containing gluten, are written in bold .
Nutritional information
100g of finished pastries contain:
- Energy: 1517 kJ / 356 kcal
- Fat: 1.3 g
- of which saturated fatty acids: 0.4 g
- Carbohydrates: 80 g
- of which sugar: 19 g
- Dietary fiber: 3.4 g
- Protein: 7.6 g
- Salt: 0.98 g
Net filling quantity
817 g