Yeast dough curd strudel

Ingredients for 1 servings:

• 600 g flour
• 2 eggs
• 100 g sugar
• 1 cube of yeast
• 120 g butter
• 1 pinch of salt
• 250 ml milk, lukewarm, possibly more
• 270 g quark
• 50 g sugar
• 20 g butter, melted
• 20 g raisins
• 1 packet of vanilla sugar
• 10 g pudding powder (vanilla flavor)
• 1 lemon(s), untreated, zest
• 1 egg(s)

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

First, prepare a Dampfl (pre-dough). One-third of the milk, a little sugar, 1 tbsp of flour, and the yeast are used to make what is known as a Dampfl (pre-dough). To do this, whisk the above ingredients until smooth, dust lightly with flour, and cover with a cloth. Let the Dampfl rise in a warm place. The Dampfl is ready when it has roughly doubled in volume and large cracks have formed on the surface. Then knead everything firmly with the remaining ingredients, including the milk, and a little lemon zest. Let it rest in a warm place for 1 hour, then knead again. For the filling, stir the remaining ingredients together; do not mix. Roll out the dough and spread the quark mixture on top. Roll it up tightly and bake at 180°C (top/bottom heat) for about 50 minutes. Brush the finished strudel with butter and sprinkle with sugar while it is still hot.