The Sweet Aroma of Homemade Bread

Braided bread, known as Allerheiligenstriezel or Osterstriezel in Austria, is an essential delight during holidays. However, its popularity extends beyond special occasions, making a homemade braided bread, known as Germzopf (or "Hefezopf" in Germany), a wonderful addition to breakfast or brunch any day of the year.


  • 500 g flour
  • 1 yeast cube
  • 100 g sugar
  • 100 g butter
  • 1/4 l warm milk
  • 3 egg yolks
  • 1 egg yolk and some melted butter for brushing
  • slivered almonds
  • 2 cl STROH 60



  • For the pre-dough, crumble the yeast into a large bowl and mix it with a little sugar and some lukewarm milk. Cover with a cloth and let it rest in a warm place for 10-15 minutes.
  • Add warm milk to the butter.
  • To the pre-dough, add flour, sugar, a pinch of salt, and 3 egg yolks.
  • Mix the warm milk, butter, and STROH together with a whisk, then add it to the pre-dough.
  • Knead with a mixer (using the dough hook) until it forms a compact dough.
  • Remove the dough from the bowl and knead it again by hand. Shape it into a ball.
  • Place the dough back in the bowl and cover it. Let it rest in a warm place for 30 minutes.
  • Dust a work surface with flour. Divide the dough into three equal pieces. Roll each piece into a rope and braid them together to form a braid.
  • Place the braid on a baking sheet lined with parchment paper.
  • Whisk one egg yolk with some melted butter and brush the braid with it. Sprinkle with slivered almonds.
  • Cover with a kitchen towel and let it rise for about 15 minutes.
  • Preheat the oven to 160 °C fan.
  • Bake the braid for 30 to 40 minutes.


Tip: The braided bread tastes excellent when served with homemade rum butter or poppy seed butter, along with strawberry or apricot jam.


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