Name: Nut Strudel
Ingredients: 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; 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

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

Nut Strudel

Ingrediënten

For the Nut Filling

Instructies

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