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Viennese Striezel
Recipe Courtesy North Dakota Wheat Commission
www.ndWheat.com

Ingredients
3/4 cup milk
2 tablespoons margarine
2 3/4 to 3 cups bread flour
1/4 cup sugar
1 teaspoon salt
1 package active dry yeast
1 egg
1/4 cup raisins
1/4 cup chopped candied cherries
2 tablespoons chopped candied orange peel
1/4 teaspoon nutmeg
Frosting
Chopped nuts

 

 
Instructions
Heat milk and margarine until very warm (120 -130 degrees F).
In bowl combine 1 cup flour, sugar, salt and yeast;
add milk mixture and egg. Blend at low speed and
beat 3 minutes at medium speed. Stir in raisins, cherries,
orange peel and nutmeg. Stir in 1 3/4 to 2
cups flour to make a soft dough that is easy to
handle.

Knead on a floured surface 12 minutes or until
dough is smooth and elastic. Shape into ball and place
in greased bowl. Cover loosely with plastic wrap and towel;
let rise in warm place until doubled in size - about
1 hours.

Punch dough down and divide into 9 pieces
of equal size. Shape each piece into a ball: cover
and let rest 5-10 minutes. Roll each ball under the
hands to make a 15-inch strand.
 

 

Place 4 strands
on lightly greased baking sheet and braid, start-ing at the center
and braiding to each end. Make a depression down center
of braid. (This helps to keep the next braid in
place.)

Braid 3 strands loosely, again braiding from the center to both
ends. Lay on top of braid on baking sheet.
Make a depression down center of braid.

Twist 2 remaining
strands loosely around each other. Lay in depression on the
second tier of braids. Bring ends of twist down over
ends of loaf; tuck ends of twist under loaf. Cover
with towel and let rise in warm place, free from drafts
until doubled, about 1 hours.

Bake in pre-heated 400 degree
 

 
F. oven for 10 minutes. Reduce heat to 325 degrees
and bake 30 to 35 minutes. Remove from baking sheet
and place on wire rack. When cool, spread with Viennese
Striezel Frosting and sprinkle with chopped nuts. Makes 1 large
loaf.

Viennese Striezel Frosting: To 1/2 cup sifted confectioners' sugar
add 1/4 teaspoon vanilla and enough milk or cream (about 2
1/2 teaspoons) to make a smooth frosting.

Nutritional Information