Wiener osterstriezel (viennese easter twist)

1 loaf

Ingredients

Quantity Ingredient

Directions

SERVINGS

SOURCE: GOURMET MAGAZINE, AP

In Austria Eastertime is a serious occasion. For once, the whipped cream pastries are bypassed in favor of a striking fruit-filled ring, sculptured in a tier of braids. Accompanied by coffee with whipped cream, it is the delectable finish to a meal of potato and mushroom soup, baked country ham, dumplings, and green salad. The following recipe was once the pride of a Backerei in Prachatice, a little town, in Czechoslovakia. In a small bowl proof 2 envelopes active dry yeast in ½ cup lukewarm water with 1 teaspoon sugar for 10 minutes. In a large bowl combine 2 sticks or 1 cup butter, softened and cut into bits, ¾ cup sugar, and 1 teaspoon each of grated lemon rind and salt. Stir ¾ cup scalded milk into the butter mixture and let the mixture cool until it is lukewarm. Stir in the yeast mixture and 2 whole eggs and 1 egg yolk, lightly beaten. Gradually beat in 3 cups flour, or enough to make a soft dough, and beat the dough for 5 minutes. Turn the dough out onto a lightly floured surface and knead in about 2½ cups more flour for 10 minutes, or until the dough is smooth and satiny. Form the dough into a ball, put it into a buttered bowl, turning it to coat it with the butter, and let it rise in a warm place, covered, for 1 ½ hours, or until it is double in bulk.

Punch down the dough, press in ½ cup sultanas, or ¼ cup chopped citron, and ⅓ cup slivered blanched almonds, and knead the dough lightly to just incorporate them. Divide the dough into 3 pieces by first cutting it in half and then cutting two-thirds of the dough from one of the halves. Divide the largest portion into 4 equal pieces. Roll each piece into a rope 18 inches long and braid the ropes. Put the braid on a buttered baking sheet, form it into a ring, pinching the ends together, and brush the surface with egg white, lightly beaten. Divide the next largest portion of dough into 3 equal pieces. Roll each piece into a rope about 18 inches long, braid the ropes, and form the braid into a ring. Arrange the braid on top of the other braid and brush the surface with egg white, lightly beaten.

Divide the last portion of dough into 2 pieces and form each piece into a rope 18 inches long. Twist them together, form the twist into a ring, and put it on top of the braids. Fold a 12-inch piece of foil in half lengthwise, butter it, and roll it into a cylinder about 3 inches in diameter, buttered side out. Fit the cylinder into the center of the braid ring and let the dough rise, covered, in a warm place for about 45 minutes, or until it is double in bulk. Brush the ring all over with 1 egg, beaten with 1 teaspoon water, and bake it in a preheated moderate oven (350-F) for 45 to 50 minutes, or until it Submitted By SALLIE KREBS On 12-26-94

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