Classic Nut Strudel with Quick Yeast Dough

The quick yeast dough in the yeast dough bowl

1. Gently melt the butter in a saucepan on the stove – add lukewarm milk and eggs and mix everything together vigorously
2. Mix the honey with the yeast in the yeast dough bowl until the yeast becomes liquid – then add the sugar – then add the prepared lukewarm butter / milk / egg mixture to the yeast in the yeast dough bowl – add flour and salt – stir everything vigorously – yeast dough bowl close and “bleed”
3. Let the yeast dough rise in a warm place for approx. 30 minutes until the dough volume has doubled and the bowl pops open with a “pop” – then knead briefly with your hands – close the yeast dough bowl again, deflate again – preheat the oven to 180 degrees – Let the yeast dough rise again for about 20 minutes (until it “pops”)

The nut filling

1. While the yeast dough is rising, the walnuts and the sugar are finely ground together in the Moulinex – finely chop the raisins – mix the nut / sugar mixture with the rum and the hot milk in a bowl – add the chopped raisins and vanilla sugar and finally add as many crumbs as a compact but spreadable mass is created

The vortex

1. First place a large piece of baking paper on a work surface and dust with flour – after the yeast dough has risen well twice, it is taken out of the bowl, lightly dusted with flour all around and rolled out in a square on the baking paper
2. Spread the nut filling evenly on it (leave the edges free) – with the help of the baking paper underneath, the strudel is then rolled tightly into a long roll – shape this roll into a horseshoe shape and place it on the baking sheet together with the baking paper – cover the strudel with a clean tea towel and put it on Let rise in a warm place for another 15 minutes
3. Beat the egg yolks with milk – brush the nut strudel with it with a brush – TIP: the egg white can be frozen well to use at a later time – bake the strudel in the preheated oven for about 45-50 minutes at 180 degrees until it is nice is golden brown

By the way …

1. 8 …. in a 2 person household, such a huge strudel is of course hardly manageable – that’s why we cut it into portions after baking, wrap it individually in cling film and freeze it – so you always have a self-baked strudel on hand with your coffee