Osterstriezel 6er Zopf Flechten Recipe

I tried making this Osterstriezel recipe with all its mix of fresh yeast, eggs, butter, lemon zest and all that jazz, and honestly, even though I kinda fumbled here and there, seeing that crumbly dough transform into this golden, braided loaf made me feel like a total kitchen rockstar.

I love Osterstriezel 6er Zopf Flechten. I think its recipe using bread flour, fresh yeast, granulated sugar, eggs, milk and butter gives a good mix of proteins and carbs.

I like how the lemon zest and vanilla sugar add a light citrus and sweet twist making it nutritionally sound.

Ingredients

• Bread flour gives lots of carbohydrates and protein help for a sturdy dough.
• Fresh yeast makes the dough rise and adds a bit of tangy flavour.
• Sugar offers sweetness and energy though it can be unhealthy if overdone.
• Eggs supply proteins and fats to create a richer, smoother texture in the bread.
• Milk contributes moisture and gentle flavor while helping the ingredients blend.
• Butter softens the dough and adds a creamy, subtle taste when used right.
• Lemon zest brings a bright citrus note that lifts the overall flavour.

Ingredient Quantities

• 500g bread flour (Type 550 is best)
• 42g fresh yeast
• 100g granulated sugar
• 1/2 tsp salt
• 2 whole eggs
• 1 extra egg yolk for glazing
• 250ml lukewarm milk
• 100g unsalted butter, softened
• 1 packet vanilla sugar (about 8g)
• Zest of 1 lemon

How to Make this

1. In a large bowl, crumble the fresh yeast into about 50ml of the lukewarm milk and stir in a little of the granulated sugar. Let it sit for around 5 minutes until it starts to froth.

2. Pour the rest of the lukewarm milk into the bowl and add both whole eggs along with the vanilla sugar and lemon zest. Mix gently to combine.

3. Add the 500g of bread flour and the salt to the liquid mixture. Stir until you get a soft dough beginning to form.

4. Cut the softened butter into small pieces and add them slowly, making sure each piece is well incorporated before adding the next.

5. Transfer the dough onto a lightly floured surface and knead it for about 10 minutes until it is smooth and elastic.

6. Place the dough in a lightly greased bowl and cover it with a clean cloth. Let it rise in a warm spot for about 1 to 1 1/2 hours until it doubles in size.

7. Once risen, gently punch down the dough and divide it into 6 equal portions.

8. Roll each piece into a long strip and braid them together carefully to form a neat loaf.

9. Place the braided dough onto a baking tray lined with parchment paper, cover it with a cloth again, and let it proof for another 30 to 45 minutes.

10. Preheat your oven to 180°C (350°F). Brush the top of the braided dough with the extra egg yolk and bake for about 25 to 35 minutes until it turns a nice golden brown. Enjoy your Osterstriezel!

Equipment Needed

1. A large mixing bowl
2. A measuring cup for the milk and sugar
3. A whisk or spoon for stirring
4. A knife for cutting the softened butter
5. A lightly floured work surface for kneading the dough
6. A clean cloth to cover the dough while it rises
7. A greased bowl for the dough’s first proof
8. A baking tray lined with parchment paper
9. An oven preheated to 180°C (350°F)

FAQ

• Q: What exactly is Osterstriezel 6er Zopf Flechten?
  A: Its a braided sweet bread that has a really unique texture and flavor. It’s like a mix between a brioche and a holiday treat so its perfect for special occasions.
• Q: Can I use any bread flour?
  A: Not really, 500g of bread flour type 550 is best if you can get it. It gives the dough the right consistency and texture.
• Q: Why do I need lukewarm milk?
  A: Lukewarm milk is super important because it helps activate the fresh yeast. If the milk is too hot or too cold, you might not get that good rise.
• Q: How long should i let the dough rise?
  A: Let it rise until it doubles in size. That usually takes about one to two hours depending on your kitchen temperature.
• Q: Can i swap vanilla sugar if i dont have any?
  A: Sure, you can use a little vanilla extract instead but be careful with the amount so the flavor stays balanced.

Osterstriezel 6er Zopf Flechten Recipe Substitutions and Variations

• If you don’t have the Type 550 bread flour, you can use all-purpose flour instead though the texture might be a bit different.
• You can substitute the 42g fresh yeast with about 14g of active dry yeast, just make sure to mix it well with a bit of the warm milk.
• If you’re out of granulated sugar, light brown sugar works fine and gives a richer flavor.
• The 250ml lukewarm milk can be swapped with almond or soy milk if you prefer a dairy-free option, just warm it up lightly before using.
• For the 100g unsalted butter, salted butter can be used instead but you might want to cut down on the added salt a little.

Pro Tips

1. Try not to rush the yeast step. Make sure the fresh yeast is really frothy and bubbly after it sits in the little bit of milk and sugar. If it doesn’t look lively, your dough might not rise right and could turn out heavy.

2. When you’re adding the butter, do it slowly. Cut it into small pieces and get each bit mixed in well before you add the next one. This helps the dough become soft and smooth instead of greasy or uneven.

3. Don’t overdo the proofing. Let your dough rest in a warm, draft-free spot, but keep an eye on it so it doesn’t over-rise. If it rises too much, the braided loaf might fall flat and lose that nice texture.

4. While braiding, try to be gentle. If you pull too hard, the strands might tear and your braided shape might not hold up during baking. A firm but careful braid will give you a pretty and even Osterstriezel with a great crunch on top.