With All Saints' Day fast approaching, we celebrate an Austrian classic: the Allerheiligenstriezel - All Saints' Striezel, also known as Zopf (braid) in the western regions of our country. This delightful treat boasts a rich tradition.
How it got its name and what else there is to know about the Striezel can be found here in this blog post.
In Austria, it is a tradition to gift an All Saints' Striezel, a custom that dates back to the 17th century. The first written mention of it comes from 1699 in the "Nachrichtenbuch" from Saxen in Upper Austria, where it was referred to as "Heiligenstriezel." At that time, the bread was still in a simpler form, but the ingredients for the sweet yeast bread were already the same. This delicate braided or plaited bread likely originated in Vienna and was often given as a gift during festive occasions.
Historically, the All Saints' Striezel was a humble bread given to the less fortunate and children on All Saints' Day, allowing them to pray for the departed. In certain regions, this bread was placed on graves during the night between All Saints' Day and All Souls' Day, providing nourishment for the souls who return to Earth on this night.
The braided form of the All Saints' Striezel traces its origins to ancient Egyptian rituals. When a close family member died, mourning women would braid & cut their hair as a sign of grief. Eventually, this practice evolved, and the cut hair was substituted with a braided bread. This custom was transmitted through history from the Greeks to the Romans and ultimately to the Germans. In many cultures, braiding is viewed as a protective measure against harmful or malevolent forces. Consuming an All Saints' Striezel is thought to bring luck, strength, and fertility.
In many regions of Austria, All Saints' Day is still referred to as "God Day." On this occasion, the godchild receives a Striezel as a gift from their godmother or godfather. This gesture symbolizes the link between life and death, saints and the secular, as well as beginnings and endings. Occasionally, a coin is also baked into the braided Striezel.
In Burgenland, the Heiligenstriezel (Saints' Striezel) is a token of affection. On the evening before All Saints' Day, young men buy it as a "courtship Striezel" for the lady they admire, intending to give it to her the following day.
In Styria, girls prepare an All Saints' Striezel for the boy they admire, giving him the chance to taste it. If he cuts off a generous piece, it is seen as a sign of affection.
In the Weinviertel region, people gather in a friendly circle to play a dice game around the Striezel, a custom known as Striezelpaschen. In the Upper Weinviertel, the unbaked All Saints' Striezel was placed on straw bands and then tied to fruit trees for winter protection. This practice is believed to help the trees bear an abundant harvest the following year.
Braiding or plaiting a "Striezel" is an art that not everyone masters too easily. It's braided with at least four strands. Among bakers, the five-strand braid in spindle form is common. The plaited masterpieces range from six-strand to eight-strand braids. In total, there are about 54 different braiding or plaiting techniques, producing intricate creations like cross braids or star braids.
Luck or Misfortune? Tradition has it that the Striezel must rise well, for a Striezel that doesn't rise brings bad luck for the coming year.
The Ingredients for a Striezel:
The dough can be mixed either with a wooden spoon or with a mixer. Combine all the ingredients in a bowl and mix until the dough pulls away from the sides of the bowl. Add the raisins at the end and then knead the dough thoroughly again.
Cover the dough and let it rest in a warm place for at least 20 minutes to allow it to rise. Knead the dough again and divide it into up to six equal pieces. After a short 10-minute break, you can start shaping the pieces.
Shape the pieces of dough by rolling them with your hands on a floured surface until they are smooth and round. Next, roll each into an elongated strand, then begin braiding the Striezel.
After braiding, it's time for the proofing period, which is when the yeast develops. Allow the dough to rest in a warm, humid environment for about 40 minutes.
Before baking, brush the Striezel with egg yolk. Bake it in a convection oven at 180 °C, gradually reducing the temperature to 150 °C, for about 30 minutes. The Striezel is done when the outside is golden yellow, and the braid knots are no longer white. Additionally, you can test with a clean metal skewer; if no dough remains on the skewer, then the center is also fully baked.
Depending on the region and individual preferences, you might find dried fruits added to the dough, or the Striezel beautifully topped with pearl sugar and/or almonds. Every grandmother or beloved aunt has her treasured recipe for a fluffy Striezel, lovingly passed down through generations.
Have fun baking!
