Nut Strudel
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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