Viennese Striezel

Preparation time: 40 minutes + 2 hours standing; Baking time: 30-40 minutes; Makes: one three tiered loaf

Ingredients

• 600g (21oz, 1.3Ib, 4¾ cups) all-purpose flour
• 2 teaspoons Fleischmanns instant yeast
• 60g (¼ cup) sugar
• ½ teaspoon salt
• 1 cup rasins
• 2-3 teaspoons grated lime rind
• 80ml (1/3 cup) warm water
• 180ml (¾ cup) warm milk
• 1 egg
• 2 egg yolks
• 80g (3oz) butter, melted
• 1 egg white, lightly beaten, to glaze
• 2 tablespoons slivered almonds
• Extra sugar, extra, for sprinkling

Instructions

1.  Preheat the oven to 350ºF (180ºC) 10 minutes before using. Line a baking sheet with parchment and sprinkle some cornmeal on top. Set aside.
2. Sift the flour, yeast, sugar and salt into a bowl. Stir in the raisins and grated rind. Make a well in the centre.
3. In a separate bowl, whisk the water, milk, egg, egg yolks and melted butter together. Pour the mixture into the well and mix into a soft dough (you may need to add 1-3 tablespoons more water). Turn on a lightly floured surface and knead for 10 minutes, until smooth and elastic. (if using a dough hook knead for 5 minutes)
4. Place the dough in a lightly oiled bowl, cover with cling film (plastic wrap) and leave in a warm place for 1 hour or until doubled in size.
5. Knock back the dough and knead for 1 minute. Divide into two. Cover one portion with a tea towel. Divide the remaining into three equal pieces. Shape into 20-inch (50cm) ropes. Place the 3 ropes side by side and and braid, beginning with the one in the middle. Pinch ends to seal and tuck under.
6. Cut off one third of the remaining dough and divide it into 3 equal pieces. Shape each piece 12-inch (30cm) ropes. Braid the dough and set aside.
7. Divide the remaining two third dough into 3 equal pieces and shape each into 16-inch (40cm) ropes. Braid and set aside.
8. Make a 2cm depression down the middle of the large braid, with the side of your hands. Brush the braid with egg white. Place the 16 inch braid on top of the first. Make a 2cm depression down the middle of the second bread and brush with egg white and place the smallest braid on top. Press down lightly. Place the bread on the prepared tray and cover with a plastic bag and leave in a warm place for 1 hour or until well risen.
9. Brush loaf with egg white, sprinkle almonds and extra sugar, evenly on top. Bake 30-40 minutes until golden on top. Remove from oven and transfer onto a wire rack to cool.

Points to Note

1. Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven
2. Please note the bread should essentially be divided into three portions, the bottom being largest, the middle being larger than the top. Three tiers in total
3. I baked the bread at 350ºF (175ºC) for 35 minutes.
4. For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need.

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