|Compressed yeast/1 tablespoon active dry yeast||1 Ounce (1 Cake)|
|Warm milk||1 1⁄4 Cup (20 tbs)|
|Sifted all purpose flour||4 1⁄2 Cup (72 tbs)|
|Butter||1⁄2 Cup (8 tbs), melted|
|Raisins||2⁄3 Cup (10.67 tbs)|
|Lemon||1 , rind grated|
Stir the yeast into the warm milk with 1 teaspoon of the sugar until well blended.
Leave for 5-10 minutes'imtil frothy.
Combine the flour and salt and add the yeast liquid, the remaining sugar and the melted butter.
Separate 1 egg and add the egg yolk and the other egg to the mixture.
Beat the egg white lightly and reserve.
Mix the rest of the ingredients together to give a soft but not sticky dough.
Turn onto a lightly floured surface and knead the mixture well.
Then knead in the raisins and grated lemon rind until evenly mixed.
Divide the dough as follows: 4 equal fairly thick balls; 3 equal balls half the size of the first balls; and 2 smaller still.
Roll out all the pieces of dough to strands about the same length (13 inches).
Braid the first 4 thickest strands together (for braiding 4 strands; then braid the next 3 strands together.
Twist the remaining 2 smaller strands together.
Place the largest braid on a greased baking sheet.
Brush it with the reserved beaten egg white then place the 3-roll braid in the center on top.
Brush with egg white and then finally position the twisted strips on top.
Brush the whole loaf with egg white and if liked sprinkle the top with split blanched almonds and candy crystals.
Leave the Striezel in a warm place for about 1 hour until it is well risen.
Bake in the center of a hot oven (450°F) for about 20 minutes until the loaf is golden brown on top.
Then reduce the temperature to moderate (350°F) and continue baking for a further 35 minutes.
Cool on a cake rack.