Allerheiligenstriezel
Geflochtenes Hefegebäck
Allerheiligenstriezel (pronounced [alɐˈhaɪlɪɡn̩ˌʃtʁiːtsl̩]) or simply Striezel or Strietzel (regional names include Allerseelenzopf, Seelenspitze, Seelenbrot, or Allerseelenbreze) is a braided yeast pastry. Its name means "All Saints' braid" in English and it consists of flour, eggs, yeast, shortening or butter, raisins, milk, salt, and decorating sugar or poppy seeds. Some regional variations also include rum or lemon juice.
The word Striezel is derived from Middle High German strutzel, strützel, in turn from Old High German struzzil. Its further origin is unclear.
History
The first known mention of Striezel in the form of Heiligenstriezel comes from a Nachrichtenbuech (lit. 'news book') from Saxen in Upper Austria. The early versions of this bread were unbraided and made with a simple dough of wheat, eggs, fat and honey. In later years more complicated braided loaves became customary. In 1840, Der Österreichische Zuschauer described a custom among the Viennese to exchange the braided loaves on All Saint's Day. In 1929, the mastery of different types of braiding were added to the Bakers Master Examination Regulations in Upper Austria.
The public source identifies “Allerheiligenstriezel” as geflochtenes Hefegebäck. This brief keeps that definition visible, then builds a research path around Allerheiligenstriezel, Geflochtenes and Hefegebäck.
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This entry incorporates text from “Allerheiligenstriezel” on English Wikipedia. Contributors are listed in the page history. Text is available under the Creative Commons Attribution-ShareAlike 4.0 License. Selected authority identifiers and statements are retrieved from Wikidata under CC0; their references and qualifiers remain part of the verification path.