Austrian Osterstriezel for baking

Easter traditions in Salzburger Land

EASTER – a time when the first feelings of spring in the valley meet wonderful, last days of skiing on the mountain. A time when some can’t wait for the first warm days and others mourn the white splendour of snow.

Apart from the change in the weather, there are also many Easter customs here in the Salzburg mountains that should not be missed at this time of year. From the colouring of eggs to the consecration of palms and the consecrated Easter snack, we celebrate a wide variety of rituals. As soon as Lent is over, we look forward all the more to an extensive, blessed Easter snack with our loved ones. Here in Salzburgerland, this traditionally includes coloured Easter eggs to peck at, an Easter ham, a homemade Easter striezel or a sweet Easter lamb with coffee.

Easter striezel

Ingredients (for two small Striezel/wreaths or one large one)

  • 600 g plain wheat flour
  • 250 g lukewarm milk
  • 42 g fresh yeast (= 1 cube)
  • 100 g sugar
  • 7 g salt
  • 1 egg
  • 100 g butter at room temperature
  • 1 egg to coat
  • Flaked sugar / almond flakes as desired for sprinkling








For the Easter plait, mix the warm milk with the egg in a mixing bowl.
Then slowly add the flour and crumble the yeast on top.
Finally, add the salt, sugar and butter at room temperature and knead into a smooth dough.
Cover the dough and leave to rest in a warm place for approx. 30 minutes.







To shape the Easter wreath/striezel, divide the dough in half. Shape one half into three equal-sized balls and leave to rest again briefly. Roll the three balls into longer strings and then braid into a thin plait.

A little tip:
To get a nice round wreath, grease the ring of a springform tin a little and then place the plait in the ring.

Brush the pastries with beaten egg before baking to give them a glossy shine and a beautiful golden brown colour.







If you would like to decorate your wreath with sugar crystals or flaked almonds, sprinkle these on top before baking.

Bake the wreath in a preheated oven at 180 degrees hot air until golden brown and enjoy!










The entire Hofgut team wishes you lots of fun baking and a blessed Easter!

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