Nut Strudel

For the nut strudel, first prepare the dough by crumbling yeast and kneading well with flour, yolks, warm butter, milk, sugar, vanilla sugar and a pinch of salt (without steam). Form into a ball, cover with plastic wrap and let rest in a cool place for a good half hour.

Meanwhile, for the nut mixture, melt the butter in a pan and toast the crumbs in it until golden brown. Remove from the heat again. Slowly bring the milk to the boil in a saucepan and dissolve the sugar, vanilla sugar and honey in it. Add the nuts, stir briefly and remove from the heat.

Now add raisins, breadcrumbs, cinnamon, lemon zest and a good dash of rum and mix well. If necessary, add a little more milk. Roll out the dough into a rectangle on a floured work surface, apply the nut mixture and roll up the strudel from the wide side.

Place in a baking dish lined with parchment paper (or buttered) and brush with beaten egg yolk. Let the egg dry. And bake the nut strudel in the hot oven at approx. 170-180 °C for approx. 40 minutes until golden brown.

Preparation Tip:

Before baking, poke (lightly prick) the surface of the nut strudel several times with a fork.

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