Easter cake

We love Easter - also because there are always such deliciously fluffy Striezel.

Once you've made it yourself, you won't buy it again, because apart from the aroma, the homemade Striezel has the advantage that it can even be enjoyed warm.

The pride with which you can present such a great product should also not be underestimated.

So our tip for Holy Saturday is to tie on your aprons and dive into the fluffy yeast dough frenzy.

We recommend a playlist with a mixture of Ernst Molden, Gustav Mahler (Adagietto from his 5th Symphony is best played on a continuous loop) and Jesus Christ Superstar (we love the motion picture soundtrack to the 1973 film).

We don't mention it separately and assume that you only choose the highest organic and ethical quality when buying ingredients.

What we need

500g flour

125g sugar

1 pinch of salt

1/4 l milk (or plant-based milk for the vegan version)

2 tbsp butter or, for the vegan version, margarine (room temperature)

1pkg. Dry germ

some vanilla sugar

some baking soda

a little lemon juice

1 egg or, for the vegan version, some plant milk (for coating)

Hail sugar for sprinkling

🐣 Bring all the ingredients to room temperature and knead together

🐣 Leave to rest for an hour (the dough should roughly double in size)

🐣 Form three or four (depending on your braiding skills) strands and braid a Striezel

🐣 Cover so that it is nice and warm and leave to rise for another 20 minutes

🐣 Heat the oven to 180 degrees

🐣 Coat the Striezel with the egg and sprinkle with caster sugar if you like (if it is to be eaten with ham - perhaps not)

Bake for 25 minutes - if it gets too dark, you can cover it with baking paper

Have fun and happy Easter!!! 💐🐰