We use cookies for your personalized browsing experience, to personalize content and ads, to provide social media features, and to analyze traffic to our website. We also share information about your use of our website with our social media, advertising and analytics partners. Our partners may combine this information with other data that you have provided to them or that they have collected as part of your use of the Services. (incl. US providers)
Tessa Mellinger

von Tessa Mellinger

April 01, 2020


From Pinzen & Striezeln: An Easter recipe

There are a few things that simply can not be missing at Easter: These include colorful eggs, the Easter Bunny - and Pinzen and Striezel! These delicious treats sweeten our Easter snack in Tyrol. The pretty plaited pastries are not so difficult to bake and we have an old Tyrolean traditional recipe for you, with which the perfect Pinzen and Striezel certainly succeed.

A sweet piece of custom: Pinzen & Striezel

"Pinzen" and "Striezel" are pastries made from yeast dough (Germ = yeast). In Tyrol and also other parts of Austria they are traditionally eaten at Easter and All Saints' Day. Pinzen are smaller round pastries, while Striezel are longer, braided plaits. The preparation of the dough is quite the same, the difference lies later in the processing. Pinzen and Striezel can be enjoyed at brunch or snack, plain or with various spreads such as jam. Suitable for Easter, we have a simple and proven Tyrolean traditional recipe - directly from grandma and with some previously secret extra ingredients that make the pastry really perfect!

Easter recipe: Pinzen & Striezel made simple


  • 230ml milk
  • 30ml buttermilk
  • 1 shot cherry rum
  • 1 shot mineral water
  • Grated lemon peel
  • Vanilla bean: pulp
  • 1 pck. vanilla sugar
  • 1 pck. yeast (dry yeast)
  • 60g sugar (e.g. birch sugar)
  • 1 pinch sea salt
  • 1 egg
  • 510g flour (handy)
  • 80g margarine
  • 20g Butter
  • for coating: 1 beaten egg
  • for dusting & processing: Flour


First, heat the milk with butter and margarine. Then prepare the flour in a bowl with the dry yeast, salt, sugar, vanilla sugar and vanilla pulp, rum, lemon zest and the egg. Add warm milk mixture and knead briefly on low speed with mixer. Then add the buttermilk, knead the dough again briefly and finally add a dash of mineral water. Finally, knead everything again on high speed.

As soon as the dough is firmer, sprinkle the flour over it and form it into a ball with your hands. As soon as the ball is no longer sticky, place it in a bowl, dust it again with a little flour and let it rise, covered, in a warm place for about 30 minutes. When the dough has risen nicely: Striezel (braided plait): Dust the work surface with a little flour and work the dough. First form even balls. Then roll out the balls into three equal strands and braid them into a plait. Small tip: If you like, you can also form several thinner strands and make several small braids. Tie the ends together well, the best way to do this is with a little water. Lay out the braid on a baking tray lined with baking paper and let it rise again briefly. Meanwhile, preheat the oven and beat an egg. Brush the braid with the egg (this will give it its golden color later), sprinkle some coarse sugar over it (optional) and put it into the preheated oven. Bake at 180 degrees top and bottom heat (about 20 minutes). As soon as the braid is nicely browned, switch back to 160 degrees and bake for another 5 minutes.


Pinzen (round pastries):

Dust work surface with a little flour and work the dough. Form uniform balls and place on the baking sheet. Let the dough rise again briefly. Meanwhile, preheat the oven and beat an egg. Then brush the balls with the egg (this will give the golden color later), sprinkle some coarse sugar on top (optional) and put in the preheated oven. Bake at 180 degrees top and bottom heat for about 20 minutes. Then cut the balls with a cross cutter and continue baking. As soon as they are nicely browned, switch back to 160 degrees and bake for another 5 minutes. A little tip: You can put an egg (not too hard-boiled) into the not quite finished baked pints and bake them for the last 2 to 3 minutes. This creates pretty egg baskets!

Let cool and simply enjoy: pure, with butter or with jam!

Get creative: Really cute Easter bunnies

The dough of the princes and curls is perfect for getting really creative with it. Baking with children is also a real pleasure! We have two ideas for really cute Easter bunnies, which make a great Easter basket for your loved ones!


Easter bunny: the simple version

What looks complicated is actually not. For these cute bunnies first roll a long braid, beat once over each other, a second time carefully twist in (see picture gallery) and ready is the body. Form a ball as a tail from a little dough, press it on - and you're done! Then let the bunnies rest for a short time, brush them with egg as usual and put them in the oven. Bake at 180 degrees top and bottom heat until they are golden brown (depending on the size 20 to 30 minutes).


Easter bunny: the slightly more difficult variant.

This Easter bunny is also not as difficult as it may look. Only a little skill is needed, and the bunnies are conjured up from yeast. First, roll out a longer braid from the dough. Then form 3 more balls. For the ears, cut one of the balls with a knife and shape it.Carefully roll the braid into a snail, attach the head, ears and tail - the figure is finished. Then also let the bunnies rest briefly, brush with egg as usual and place in the oven. Bake at 180 degrees top and bottom heat until golden brown (20 to 30 minutes depending on the size).


We wish you lots of fun baking, trying and of course snacking on the sweet Tyrolean delicacies!

Recipe: Bettina Friedrichs

This might also interest you

More blog posts


Kitchen, Spring & autumn, Summer

Host Franz's secret recipe for irresistible Kasnocken

Janina Sauer

von Janina Sauer

May 21, 2024


Tips & recommendations, Kitchen

These are the best veggie restaurants in Seefeld

Nicolas Lair

von Nicolas Lair

April 05, 2024



The Five-Star-Faschingskrapfen

Nicolas Lair

von Nicolas Lair

January 22, 2024


Kitchen, True locals

Reither bread: tradition to bite into

Chris Weittenhiller

von Chris Weittenhiller

December 06, 2019