Nut Strudel

Nut Strudel

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Ingrediënten

  • 3⅓ cups 500 g Whole wheat flour
  • ¾ cup 180 ml Milk, lukewarm
  • 6 tbsp 50 g Yeast
  • 2 tsp 10 g Salt
  • 4 tsp 2 cl Rum
  • 1 stick plus 2½ tbsp 150 g Butter or untempered vegetable margarine
  • ½ cup less 1 tbsp 150 g Honey
  • 3 Eggs
  • 4 tsp 2 cl Lemon juice
  • Whole grain flour for the work surface
  • Butter or light margarine for the pan
  • Egg for brushing

For the Nut Filling

  • 18 oz 500 g Walnuts, ground
  • 1 cup less 2 tbsp 300 g Honey
  • ¼ cup 5 cl Rum
  • 1½ cups 350 ml Milk
  • 2 oz 50 g Whole grain breadcrumbs
  • 1 tsp 5 g Cinnamon powder

Instructies

  • Dissolve the yeast in a little less than half a cup (100 ml) of milk and make a starter dough by adding about Vs of the flour.
  • Cover and let rise in a warm place for about 20 minutes.
  • Warm the rest of the milk and knead with the rum, honey, lemon juice, the rest of the flour, and the starter.
  • Mix the eggs and salt and slowly add to the dough.
  • Knead in the butter.
  • Cover and let rise for 30 minutes in a warm place.
  • Knead well then let rise another 30 minutes.
  • For the filling, warm the milk and mix with the other ingredients.
  • Divide the dough into 3 pieces and spread them out into circles with the balls of your hands.
  • Let them rise for 10 minutes and then roll them out to 12 in (30 cm) squares.
  • Spread the nut filling on the dough, roll up, and close the edges well.
  • Place each in a buttered baking tray and let rise for another 60 minutes.
  • Preheat oven to 340 °F (170 °C).
  • Brush with egg and bake for 1 hour.
  • Bake Time: about 1 hour
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Recipe Category Dessert / Nuts
Country Austria / European

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