Baking mix Striezel Classico made from yeast dough

It’s so easy to bake a Striezel:

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.
3. 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.
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 in a warm place (approx. 24 °C) for 30 - 60 minutes.
6. 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.
7. After shaping, brush the pastry with a yolk-milk mixture (1 tablespoon milk and 1 yolk) or with 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) and brush again with the yolk-milk mixture or with water.
10. Sprinkle the Striezel with marigold blossom sugar and bake for about 25 minutes.
11. Remove from the baking tray and let cool for 10 minutes.