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Nussstrudel Rezept

Walnut strudel made from yeast dough

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Recipe for juicy, traditional Austrian walnut strudel from yeast dough.
Vorbereitungszeit 30 Minuten
Arbeitszeit 30 Minuten
Resting Time 1 Stunde
Gesamt 2 Stunden
Portionen 8 portions

Zutaten

For the yeast dough

  • ½ cup whole milk 125 ml - lukewarm
  • 20 g fresh yeast ½ cube - alternatively 7g dry yeast (1 pack is usually for 7g)
  • ¼ cup sugar 50 g
  • 1 egg
  • 2+½ cups flour 320 g
  • ½ stick butter 4 tablespoons or 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 raisins optional
  • 2 cups grated walnuts 200 g
  • 5 tablespoons breadcrumbs 50 g

Further

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

Anleitung

  • 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 with a plate or tea towel and let rest for 30 minutes.
    Germteig zu Kugel kneten
  • For the nut filling, briefly boil milk in a saucepan with sugar, butter, lemon zest, honey and rum/raisins (optional).
    Nussstrudel Fülle Zutaten
  • Remove from heat, add nuts and breadcrumbs and stir well. Allow mixture to cool.
    Nussstrudel Fülle
  • Sprinkle the work surface with flour and roll out the yeast dough to a rectangle about 0.5 cm (0.2 inches) thick.
    Germteig ausrollen
  • Spread with the cooled nut mixture and roll up. Leave some space at the edges, so the filling does not spill out.
    Nussstrudel einrollen
  • 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.
    Mohnstrudel Enden eingefaltet
  • Cover with a cloth and let rest for another 30 minutes.
    Germstrudel zugedeckt rasten
  • Preheat the oven to 180°C (160°C fan/350°F/Gas Mark 4).
  • Prick the top of the nut strudel several times with a fork to prevent the dough from cracking during baking.
    Mohnstrudel vor dem Backen einstechen
  • Whisk one egg in a bowl and brush the strudel with it.
    Germstrudel mit Ei bepinseln
  • Bake for 30 minutes.

Notizen

I recommend using a kitchen scale to measure the exact weight of the ingredients.

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September 18, 2023

(c) by Angelika Kreitner-Beretits / Vienna Sunday Kitchen

https://www.vienna-sunday.kitchen/walnut-strudel-made-from-yeast-dough/