Stritzil

STRITZIL

This is the recipe for a German/Austrian holiday bread known as Stritzil. It was brought to America 4 or 5 generations ago and has been in the family since. Stollen is another holiday bread made in Europe, Germany and Austria in particular, but it uses citrus and isn't the same.

I've tried to compile an ingredient list from the original hand written copy I have which was made from watching someone make the bread. She learned how from her mother and her mother from her mother etc. Also this recipe calls for “Scalded milk” which may be a new term for some of you. To scald milk proceed as follows:

To scald milk: Place milk in a heavy-bottomed pan on low heat. Stir occasionally until milk is just hot with steam and small bubbles start to appear around the edges; do not boil. Remove from the heat.

BASIC INGREDIENTS

1 cup warm water

1 Tbsp. Sugar

2 FRESH packages dry yeast

1-1/2 cup scalded milk

1 stick butter

1 cup sugar

1-1/2 Tsp salt

2 eggs

1 cup all purpose flour

1-1/2 Tbsp. Anise seeds (crushed)

1 to 1-1/2 cups white raisins (optional) OR candied fruit (also optional)

1 medium mixing bowl and 2 LARGE mixing bowls (or wash one between steps)

You will also need 4 to 8 (maybe more) additional cups of flour. Sift all flour and just go by volume (cups) rather than weight.

GETTING STARTED

Place 1 cup warm water in a medium mixing bowl. Dissolve 1 Tbsp sugar and add the two packages of NEW (check the dates) dried yeast. Stir GENTLY (couple of seconds). Put in a warm place and let stand until foamy.

NOTE: Either turn on an oven for a couple of minutes or place a damp towel in a microwave oven for about a minute. (I'd form the towel into a ring along the outside edge of the glass table inside) Turn off regular oven (or microwave) place the yeast mixture inside and let it work.

MIXING STUFF

While the yeast is working put 1-1/2 cup scalded milk into a LARGE mixing bowl. Add 1 stick of butter (the real stuff works best) 1 cup of sugar and 1-1/2 tsp salt. Mix well (everything melted and dissolved) and let cool.

LET'S BEAT IT!

Beat 2 eggs until well blended. (About a minute) Add the cooled milk mixture you made earlier and 1 cup of flour. Mix throughly while slowly adding the yeast mixture. Once the yeast mixture is incorporated continue to add flour until thick. Add 1-1/2 Tbsp crushed Anise seeds.

NOTE: To crush the Anise seeds fold a two foot sheet of waxed paper in half. Place Anise seeds in between and crush with a rolling pin or other heavy object. (Actually a brick wrapped in several layers of heavy duty foil works wonders!) Of course if you have a spice grinder set it to medium and go for it.

I KNEAD YOU

At this point you may add the optional white raisins or candied fruit. Continue mixing and slowly adding flour until the dough is thick enough to knead. You can do this by hand (the fun way) OR use a HIGH POWER stand type mixer with a dough hook. (If your mixer didn't come with a dough hook it probably isn't powerful enough so don't try to use it) Continue kneading on a large flat surface onto which you've sprinkled a generous amount of flour. (OR in your stand mixer) Add flour (SLOWLY) as you knead until the dough is ready. (it will be elastic and not sticky)

RISE & SHINE

Take a LARGE mixing bowl and butter the inside well. (Clean hands work best for this... but remember to have a towel handy or leave warm water running so you can wash when done) Place the kneaded dough into the bowl and cover with a small towel. Let it rise until doubled in size. (I use a dish towel and lightly mist it with water from a spray bottle until barely damp) Since this takes an hour or so make a pot of coffee... clean up your table and other utensils... and relax for a while.

SMACK DOWN

Once the dough has doubled in size punch it down (Yep! Drive your fist right into the middle) then knead it until you can form a large loaf. (not more than 30 seconds for this!) Cut the loaf into pieces somewhere between baseball and softball size. (you'll just have to experiment) These should roll out (by hand) into a long roll about ping-pong ball size (diameter) and be roughly 12 to 14 inches long. You'll need three for each loaf.

BRAID – RISE & BAKE

Take three of the ropes and lay them side by side on a flat surface. (Slightly floured helps) Pinch one set of ends together then braid until you reach the other end. Again pinch the ends together. If you have parchment paper line a baking sheet with it. If not lightly oil the bottom with a good cooking oil. Place the braided loaf on the pan, cover with a towel and let rise again. (about an hour) Bake in a pre-heated 375 degree oven until golden brown. (I'd take a peek after about 30 minutes and then every 5 minutes after that until the color is right. Make note of the time for future reference. Since oven temperatures can vary quite a bit from the dial setting this isn't an exact science. You'll probably end up somewhere between 40 and 50 minutes)

COOL – FROST & EAT

When golden brown remove from the oven and place on racks to cool. Lightly brush with melted butter to help keep the crust from getting too dry. While cooling make a simple powdered sugar frosting (if desired). For the frosting you'll need the following:

2 cups powdered (confectioners) sugar
2 Tbsp. Milk
1 tsp. Vanilla extract

Place 2 cups of powered sugar in a medium mixing bowl. Add milk and vanilla and stir until throughly blended. (NOTE: It's best to add ½ the milk at first then gradually add the rest until the desired consistency is reached.) It should be thin enough to drizzle from a spoon not thick enough to spread. (you may leave this white or add a drop of food coloring if desired)

When the bread is cool drizzle the frosting over the loaves to what ever level of coverage you desire. You may also sprinkle colored sugar crystals onto the frosting for an added festive touch. Slice and enjoy lightly buttered or plain.

COMMENTS?
If you have comments about this recipe please send them to joe_ruyle@yahoo.com