Walnut strudel made from yeast dough

Here comes a traditional Austrian recipe for a juicy walnut strudel with a filling of nuts, breadcrumbs, milk, sugar, honey, lemon zest and butter.

Further below in the article, you can find a detailled step by step description with pictures and a short video tutorial.

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• Walnut strudel made from yeast dough

Ingredients

For the yeast dough

• ½ cup whole milk (125 ml) - lukewarm
• 1 egg
• ¼ cup sugar (50 g)
• 2+½ cups flour (320 g)
• 20 g fresh yeast ( ½ cube) - alternatively 7g dry yeast (1 pack is usually for 7g)
• ½ stick or 4 tablespoons of butter (50 g) - room temperature

For the nut filling

• 1 cup milk (250 ml)
• 3 tablespoons sugar (30 g)
• 2 tablespoons of butter (20 g)
• zest of 1 organic lemon
• 1 tablespoon honey
• 1 tablespoon rum, optional
• 4 tablespoons of raisins, optional
• 1+¼ cups grated walnuts (200 g)
• 5 tablespoons of breadcrumbs (50 g)

Further

• 1 egg for brushing the strudel before baking
• flour to sprinkle on the working surface

Video

In this video you will find a short tutorial with the most important steps for the walnut strudel recipe. More similar videos on traditional Austrian cuisine can also be found on my Youtube channel Vienna Sunday Kitchen.

Instructions

Dissolve the sugar and yeast in the lukewarm milk and whisk with the egg. Gradually incorporate the flour and the room-warm butter and knead either by hand or with a mixer (kitchen machine) for about 5-10 minutes until a smooth ball.

If using dry yeast, mix in an extra bowl with the flour before mixing everything with the liquid ingredients.

Cover and let rest for 30 minutes.

For the nut filling, briefly boil milk in a saucepan with sugar, butter, lemon zest, honey and rum/raisins (optional).

Remove from heat, add nuts and breadcrumbs and stir well. Allow mixture to cool.

Attention: never put the hot nut filling on the strudel dough - always let it cool down well! To do this, it is best to remove the mixture from the pot and spread it on a large flat plate.

When cooled down, the walnut filling should be a smooth and not too liquid paste. If too liquid to brush, add a bit more breadcrumbs.

Sprinkle the work surface with flour and roll out the yeast dough to a rectangle about 0.5 cm (0.2 inches) thick.

Spread with the cooled nut mixture and roll up. Leave some space at the edges, so the filling does not spill out.

The seam of the strudel must be at the bottom so that the filling does not flow out.

Fold in the ends of the strudel and carefully place on a baking sheet lined with baking paper.

Cover with a cloth and let rest for another 30 minutes.

Prick the top of the nut strudel several times with a fork to prevent the dough from cracking during baking.

Whisk one egg in a bowl and brush the strudel with it.

Bake in a preheated oven at 320°F (160°C) for 30 minutes. Enjoy!

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