{BBB} Viennese Striesel

As I began to gather the things necessary for this month’s Baking Bread Babes bread of the month, my roommate asked if I was making fruitcake. The candied cherries were the telltale sign. This truly got me thinking how in different cultures, we enjoy different types of in essence, the same thing. In America, we have always been treated to a distant uncle’s fruitcake which sits in the back of the cupboard until someone throws it away before then actually taste it. In Peru, we enjoyed Panetón which was the Peruvian version of the Italian Panettone.

What about other cultures? What do they enjoy? I have spent the past hour looking at the variety of breads that countries around the world bake during the holiday season. When I tried to find a little bit more out about the holiday bread we baked this year, I ran across the same bread with another name and some rather fun details about it.

The Viennese Christmas Bread looks an awful lot like the Czech Vánočka between the ingredients and the shape of it. However, we were not told of the tips and tricks while baking, such as having to think of everyone dear to you while making it or avoiding touching silver or metal to the dough while preparing it. Also, the person making it should jump up and down while the dough is rising.

Since I hadn’t heard about these particular tips, I actually sat and worked while the dough rose. No jumping up and down here! But, even without doing these things, this bread tasted incredible! Instead of going for the fancy braided version, I chose to make rolls and am glad that I did. Having a portioned amount sort of makes me stop after one (or two) instead of taking off slice after slice without batting an eyelash.

Do you make a traditional Christmas bread year after year? Please share with me in the comments what you enjoy annually. You don’t have a holiday favorite yet? Try this one and I think you will find a sweet, delicious winner!

Viennese Striesel

2 1/2 teaspoons of active dry yeast
1/4 cup of very warm water
1/2 cup of milk
2 tablespoons of melted butter
2 3/4 – 3 cups of flour, divided
1/4 cup of sugar
1 teaspoon of salt
1 egg, beaten
1/4 cup of candied cherries, chopped
2 tablespoons of candied orange peel, chopped
1/4 teaspoon of ground nutmeg
1/2 cup of powdered sugar
1 tablespoon of milk

1. Combine yeast with water, milk and butter. Allow yeast to dissolve, about 5 minutes.

2. In a large bowl, mix 1 cup of flour, sugar, and salt. Add yeast mixture to flour mixture then add egg to dough. Add 1 cup of flour with candied fruit, stirring until fully combined. Add remaining flour and knead until smooth and satiny.

3. 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. Place in a square baking dish coated with baking spray. Cover loosely and let rise until doubled, about 1 1/2 hours. Bake at 350F for 30 minutes. Remove and cool on a wire rack. Mix milk and powdered sugar; drizzle frosting over the top.

Viennese Striesel is being served up to YeastSpotting as well as the Bread Baking Babes challenge of the month. This months challenge was hosted by Katie of Thyme For Cooking, December’s kitchen of the month. If you are interested in being a buddy, visit Katie’s blog before December 21st to learn how. Or enjoy one of the other Bread Baking Challenge breads which I have baked.