For the Schokostriezel, first prepare the Dampfl for the yeast dough.
For the dampfl, dissolve the yeast in the lukewarm milk and mix with half of the flour to form a dampfl. Cover and let rise for about 1/2 hour until the mixture is visibly risen. Then add all the other ingredients and knead into a smooth yeast dough.
Cover the dough and let it rise in a warm place for about 1/2 hour, knead it together and let it rise again. Then divide the dough into three equal parts and roll each out to a rectangle (about 30×45 cm).
In the meantime, melt the chocolate and the cream over a water bath. Spread the liquid chocolate on each of the rectangles and sprinkle with rum raisins if desired. Then fold the rectangles together to make oblong strips. Place them on top of each other and twist them like a cord.
Place the Striezel in a suitable loaf pan lined with baking paper and let it rise, covered once more.
In the meantime, preheat the oven to 170 degrees and bake the yeast cake for about 50 – 60 minutes. If it browns too quickly, cover with baking paper.
Preparation Tip:
You can braid the 3 strips of dough filled with chocolate into a braid instead of a chocolate striezel.
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