For the yeast dough:
220ml water (cold)
1 egg (very small, approx. 30 g)
5,5g baker’s yeast
1 teaspoon salt
70 g butter
To decorate / sprinkle:
For the Striezel, first knead water, egg, sugar, flour, baker’s yeast and salt. Add the butter and knead until a smooth dough is formed.
Cover the dough and leave to rise for about 1 hour until the volume has doubled.
Cover a baking tray with baking paper. Preheat the oven to 180 °C.
Place the dough on a floured work surface and beat it with your fist a few times to let the air escape. Shape into a long sausage.
From one end of the dough into a loop up to half. Twist the loop once and stick the other end through. Turn it in again and put it through again.
Whisk the egg and brush the striezel with it. sprinkle with sesame seeds. Put the Striezel on the baking tray and put it in the oven for 25 minutes.