For Superflaumiger Striezel make a Dampfl from sugar, yeast, lukewarm milk and some flour. (The dampfl should have the consistency of apple puree. Cover and let rest in a warm place until the dampfl has risen (strong cracks will form on the floured surface).
Grate the zest of the lemon. Warm the butter slightly and mix with the sugar, egg yolks, vanilla sugar, salt and lemon zest. Add the butter-sugar-egg mixture to the ripe dampfl and knead well. Cover and let rest in a warm place for about 30 minutes.
Cut the dough into 8 pieces of equal weight. Shape the dough into balls, cover and let rest for a while. Form 4 pieces of dough each into rolls about 30 cm long and then braid them into a Striezel.
Roll the dough on a floured surface and divide it into three pieces. Braid the 3 pieces into a plait.
Mix an egg yolk with a little milk, brush the braid with it and sprinkle with hail sugar and almond slivers.
Bake in the hot air oven at 150 degrees for 30 minutes and then leave to cool at rest.
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