Allerheiligenstriezel

Braided Christmas bread from Germany and Austria AllerheiligenstriezelAlternative namesStrietzel, Allerseelenzopf, Allerseelenbreze, Seelenspitze, SeelenbrotTypePastryPlace of originAustria, Germany (Bavaria)Main ingredientsFlour, eggs, yeast, shortening or butter, raisins, milk  Media: Allerheiligenstriezel 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.

[edit] 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 [de] 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.

[edit] An unglazed Christmas Striezel with raisins and flaked almonds, sprinkled with icing sugar In Austria and Bavaria Striezel is given to godchildren by their godfathers for All Saints' Day. This tradition has its origin in the ancient funeral cults in which mourning was expressed by a woman's cutting off her braided hair. In the 19th century, it was common to give this rich kind of cake to the poor due to a depiction by the Austrian (Styria) vernacular writer Peter Rosegger. Especially for children in rural areas, the present meant a recompense for poor food and times of hunger throughout the year. Also common (especially in Linz) was the superstition that the luck of the forthcoming year depends on the success of the pastry. If the yeast did not work and the dough did not rise, disaster or death were supposed to follow. Another practice of young men was to mock single women because of their singleness by giving them Striezels made of straw. In Dresden, the cake is now generally called Dresdner [Christ]stollen, Stollen being an unplaited German cake with a similar recipe. However, its name in the city used to be Dresdner Striezel, and from 1434 gave its name to the Dresdner Striezelmarkt (Dresden Striezel Market). A cake of that name is still (2014) baked in Dresden as a Christmas speciality.

The distinctive braid of the Allerheiligenstriezel isn’t just for show – it signals abundance and unity, two themes that echo throughout the festive season. Each twist brings together sweet raisins and buttery dough, creating a texture that’s both tender and slightly chewy, perfect for slicing and sharing. In Bavaria and Austria the loaf traditionally appears on All Saints’ Day, but families often keep it on hand for Christmas morning, where its subtle spice and poppy‑seed sparkle complement both coffee and mulled wine. Its visual appeal also makes it a natural centrepiece for the buffet, standing out beside mince pies and plum pudding without overpowering them.

When you head to the bakery or supermarket, look for a loaf that’s golden but not overly crusty – a sign the butter or shortening inside is still soft. Check the pockets of raisins; an even distribution means every slice will be sweet without concentrating the fruit in one bite. If you prefer a hint of rum, ask the baker for a “rum‑infused” version; the alcohol will have evaporated during baking, leaving a gentle depth of flavour. For a gluten‑sensitive crowd, many artisan bakers now offer a spelt or rye‑based alternative that still delivers the classic braid and poppy‑seed finish.

Think beyond the traditional tea‑time slice. Warm a thick piece of the Striezel, then brush it lightly with melted butter and a drizzle of honey for a quick festive bruschetta. Pair it with a dollop of clotted cream and a spoonful of cranberry compote for a dessert that balances sweet and tart. For a savoury twist, cut the loaf into cubes, toast them, and toss with melted cheese and smoked ham – the buttery base holds up well to the heat, creating a comforting bite reminiscent of a savoury bread pudding. These variations keep the loaf fresh throughout the holiday run.