Viennese Striesel



For the filling:

For the glaze:

For the topping:


Put milk, sugar, shortening, salt in bowl of mixer. Cool until just warm. Stir in 1 cup of flour mixed with the yeast.

Whisk egg and add to dough. Add remaining flour and knead until smooth and satiny.

Add fruit and mace to basic dough before the last cup of flour. Mix in well. Add remaining flour and finish kneading until smooth.

Shape into a ball, place in lightly greased bowl, cover and let rise until doubled, about 2 1/4 hours.

Punch down. Divide into 9 pieces, shape each into a ball and let rest 5 minutes.

Roll each piece into a rope about 38 cm long. Lay 4 strands on a lightly greased baking sheet, overlapping at the center.

Braid from the center toward each end. With the side of your hand make a trench down the center.

Now braid 3 strands, also from the center to each end, and place in the 'trench'.

Twist the 2 remaining strands loosely together and place on top, bringing the ends over the end of the loaf and tucking in.

Cover loosely and let rise until doubled, about 1 1/2 hours. Bake in a previously pre-heated oven at 175°C for 40 - 45 minutes.

Remove and cool on a wire rack.

Mix lemon juice and sugar. When bread is cool, drizzle frosting over the top. Sprinkle with the  walnuts.