First of all: A Striezel is – in distinction to a plait – a filled piece of confectionery yeast dough baked goods. Traditionally, nut or poppy fillings are used. The Striezel goes particularly well with coffee, on both cold and hot days.
Good to know: You can bake the Striezel accurately in a mould or do without the baking tin. The latter has a very special charm due to its “handmade look”. Check out our calendar page!
Keen to experiment: If you want to add a little extra, simply give your Striezel a sprinkled topping of coarse sugar or almond flakes – the combination, for example with icing, is also very good!
It’s the season: Our Striezel is a “child of autumn”, but the piece of confectionery yeast dough baked goods is very popular at Easter as well. In some countries, the traditional Easter Striezel is a must for breakfast!
Take a look at the video to see how our Striezel variation without using a mould comes into being.
