For the Striezel, first prepare the yeast dough and roll out into a rectangle. For the filling, bring the water and sugar to the boil, add the nuts first, then the egg whites. Remove from the heat and let cool. Then spread the filling on the rectangular rolled out dough and roll it up from the long side.
Slit the dough roll lengthwise and braid into a pigtail. Place on a greased baking sheet and sprinkle with chopped nuts. Bake at 180 to 200 degrees for about 40 minutes. In the meantime, mix lemon juice with powdered sugar and brush the finished Striezel with the icing while it is still warm.