First prepare the dough: Mix 125ml of lukewarm milk (below 40°C) in a bowl with 100g flour, the sugar and the yeast. Cover in a warm place for 15 minutes.
Mix the remaining milk (125ml) with lupine flour, salt, vanilla sugar and lemon peel and add to steam and mix well. Mix the remaining flour (400g), melted butter (briefly allow it to cool!) and, if desired, raisins to a dough. Knead well until the dough is smooth. Cover in a warm place for 40 minutes.
Divide dough in thirds and shape into 3 strands on a floured work surface and then braid them. Compress the ends. Cover with a little soy milk and sprinkle with sugar.
Preheat the oven to 50°C and let the Striezel rise for 15 minutes. Then increase the temperature to 170°C and bake the Striezel on the lowest rail for about 30 minutes.
Alternative: Instead of sugar crystals, the Striezel can be sprinkled with sliced almonds.