Scrape out vanilla bean with a knife.
Pour flour into a large bowl and mix with salt, sugar and vanilla pulp. Press a well into it with your hand.
Melt the butter, but do not let it brown, mix it with the milk and the egg liqueur and dissolve the yeast in the mixture.
Pour liquid into the well and knead all ingredients into a smooth dough.
Let the dough rise in a closed container in a warm place for 1 hour.
Then divide into 4 equal pieces and shape into long snakes with your hands. Place all the dough snakes together at one end and press down a little.
Next, braid the dough into a Striezel as usual and fold the ends back together.
Place the Striezel on a baking sheet lined with baking paper and let it rise in a closed, cold oven with the light on for another 30 minutes.
Whisk egg yolk with whipped cream, brush the entire Striezel with it and sprinkle with hail sugar.
Bake the Eierlikör-Striezel in the preheated oven at 175 °C on the middle shelf for about 30 minutes.
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