Viennese potato strudel

Ingredients for 6 servings:

• 350 g flour, sifted
• 20 g yeast, fresh
• 4 tbsp milk, warm
• n. B. sugar
• 250 g potatoes, cooked and squeezed
• 1 packet of vanilla sugar
• 2 eggs
• 100 g butter, melted
• 65 g rusks, grated and toasted
• 500 g apples, peeled, in pieces
• 65 g raisins
• 65 g currants
• 50 g almonds, chopped
• 50 g sugar
• some milk
• 1 egg yolk
• some powdered sugar

Instructions

Working time approx. 35 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 40 minutes; Total time approx. 3 hours 15 minutes

The day before, boil and mash the peeled potatoes. The next day, sift the flour into a bowl, crumble in the yeast, mix with the warm milk, 2 teaspoons of sugar, and a small portion of the flour to form a light dough. Cover and let it rise in a warm place. Then, knead the mashed potatoes, 50g of sugar, vanilla sugar, the eggs, melted butter, and the remaining flour into a smooth dough. Roll out the dough to a thickness of about 5mm, sprinkle with the rusk flour, and then spread the apples, raisins, currants, chopped almonds, and sugar on top. Roll up the filled dough, brush the edges with milk, and press firmly together. Let it rise on a greased baking sheet for 30 minutes, mix a little milk with the egg yolk, and brush the strudel with it. Place in the preheated oven and bake at 180°C (350°F) until golden brown (approx. 35-40 minutes). Let it cool for 1 hour and lightly dust with powdered sugar.