Czech Republic : Bohemian Christmas Striezel

Mix the flour with sugar and salt. Crumble the yeast into the lukewarm milk and mix. Stir the milk with the liquid clarified butter and the eggs into the flour mixture and knead until a smooth dough ball is formed. Knead in the remaining ingredients in order. Cover the dough with a kitchen towel and let it rise in a warm place until the dough doubles in size (about 45 min).

Knead the dough, divide it into nine pieces of the same size and shape them into rolls of the same length on a floured surface. Make a braid out of four rolls and place them on a tray lined with parchment paper. Now make a braid from three rolls, place on the tray.

Finally, twist the remaining two rolls into a braid and place on top of the braid of 3. To prevent the braids from slipping, support them on the sides with wooden skewers. Let the yeast plait rise again for half an hour and then brush it with liquid clarified butter.

Bake in the heated oven for about 70 minutes at 180-200 degrees until golden brown. To prevent the yeast plait from getting too dark, cover it with aluminum foil or parchment paper. Cool the finished yeast plait on a cake rack and sprinkle with powdered sugar.

We wish you good luck!

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