Matcha All Saints' Striezel

A Striezel for All Saints' Day – in Green

Around 1 November, Austria smells of freshly baked yeast dough: it's Allerheiligenstriezel season. Our Matcha All Saints' Striezel gives this classic braided bread a vibrant green twist – soft yeast dough, bright citrus notes and KISSA Matcha Basic, braided into a golden 6-strand loaf with sesame.

Why You Should Bake This Braided Bread

In Austria and Bavaria, godparents traditionally give their godchildren a Striezel on All Saints' Day – a custom that has been around for centuries. This braid is made for exactly that: golden and glossy on the outside, softly green and wonderfully fluffy inside. Lemon and orange add a fresh note, while Matcha rounds out the flavour with a fine, slightly bitter depth. The familiar holiday bake becomes a gift with wow factor – for Your godchild, Your family or simply a cozy holiday at home.

Tips for a Fluffy Striezel and the Perfect 6-Strand Braid

A truly fluffy Striezel comes down to two things: kneading and patience. Kneading for 10–15 minutes makes the dough elastic, and the long rise creates a soft crumb. When braiding, keep the strands even in length and braid gently – too tight and the dough can't rise in the oven. An egg wash and sesame finish add shine and crunch. Gifting tip: wrap the cooled Striezel in baking paper and tie it with a ribbon.

Also a Highlight at Easter

Already thinking about the next occasion? At Easter we bake the same dough as our Matcha Striezel (link: /en/blogs/matcha-recipes/matcha-striezel) – with a citrus twist for Easter brunch.

Ingredients

• 380 ml vanilla plant-based drink (35 °C)
• 180 g butter/margarine
• 1 kg all-purpose wheat flour
• 15 g salt
• 150 g fine granulated sugar
• 20 ml gin
• 4 egg yolks
• 84 g fresh yeast (2 cubes)
• 30 g KISSA Matcha Basic
• Zest of 1 organic lemon
• Zest of 1 organic orange
• A little sesame for decoration
• 1 egg for brushing

Instructions

1.    Warm the vanilla plant-based drink, butter/margarine, salt and sugar gently until dissolved (aim for approx. 35 °C, warm – not hot).

2.    Crumble fresh yeast straight into the warm mixture and stir briefly to distribute.

3.    Add flour, Matcha, lemon zest and orange zest to a large bowl.

4.    Pour in the liquid mixture, add egg yolks and gin, then mix into a dough.

5.    Knead for 10–15 minutes until smooth, elastic and supple.

6.    Cover and let rise in a warm spot for 60–90 minutes until doubled.

7.    Divide the dough into 6 equal strands and braid into a 6-strand loaf.

8.    Cover and rest for another approx. 30 minutes.

9.    Brush with beaten egg and sprinkle with sesame.

10. Bake at 170–180 °C (top/bottom heat) for 30–40 minutes until golden.

Portions: 1 Striezel

Preparation Time: Approx. 120 minutes