Viennese Striesel

Total time: 6 hours

Ingredients:

  • Basic Sweet Dough
  • 1 package active dry yeast
  • 1/4 cup very warm water
  • 1/2 cup milk
  • 1/4 cup sugar
  • 1 tsp salt
  • 2 tbs shortening, melted (I used butter)
  • 2 3/4 - 3 cups flour
  • 1 egg
  • Striesel
  • 1/4 cup seedless raisins
  • 1/4 cup candied cherries, chopped
  • 2 tbs candied orange peel, chopped
  • 1/8 tsp mace
  • 1/2 cup confectioner's sugar
  • 1 tbs milk
  • almonds or walnuts for sprinkling

Instructions:

  • Dissolve yeast in warm water.
  • Scald milk.
  • Put milk, sugar, shortening, salt in bowl of mixer. Cool until just warm.
  • Add in 1 cup of flour, mix until combined.
  • Mix in dissolved yeast.
  • Whisk egg and add to dough.
  • Add 1 1/2 cups flour and mix well.
  • Add fruit, mace, and mix well.
  • Add remaining flour (2 3/4 cups total) and knead until smooth and satiny. I used my stand mixer and dough hook up to this point, the dough was still sticky.I added about 1/4 more flour, kneading by hand.
  • Shape into a ball, place in lightly greased bowl, cover and let rise until doubled, about 2 1/4 hours.
  • Punch down. Divide into 9 pieces, shape each into a ball and let rest 5 minutes.
  • Roll each piece into a rope about 15" long.
  • Lay 4 strands on a lightly greased baking sheet, overlapping at the center. Braid from the center toward each end.
  • With the side of your hand make a trench down the center.
  • Now braid 3 strands, also from the center to each end, and place in the 'trench'.
  • Twist the 2 remaining strands loosely together and place on top, bringing the ends over the end of the loaf and tucking in.
  • Cover loosely and let rise until doubled, about 1 1/2 hours.
  • Bake, 350F (175C) for 40 - 45 minutes.
  • Remove and cool on a wire rack.
  • Mix milk and sugar.
  • When bread is cool, drizzle frosting over the top. Sprinkle with nuts.