Yeast Dough Curd Cheese Strudel

Summary

Ingredients

• 600 grams flour
• 2 egg (s)
• 100 g suar
• 1 cube yeast (yeast)
• 120 g butter
• 1 pinch (s) salt
• 250 ml milk, warm, possibly more
• 270 g quark
• 50 grams sugar
• 20 g butter, melt
• 20 g raisins
• 1 packet vanilla sugar
• 10 g custard powder (vanilla flavor)
• 1 lemon (s), untreated, remove the zest it
• 1 egg (s)

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Instructions

1. First prepare a steam. A third of the milk, a little sugar, 1 tablespoon flour and the yeast are used to make the so-called Dampfl (pre-dough). To do this, stir the above ingredients with a whisk, lightly dust them with a little flour and cover with a cloth. Let the steam rise in a warm place. The steam is ready when the volume has doubled and rough cracks have formed on the surface.
2. Then knead everything with the other ingredients up to and including the milk and a little lemon zest. Let rest in a warm place for 1 hour, knead again. For the filling, stir together the remaining ingredients, do not mix.
3. Roll out the dough and spread the quark mixture on it. Roll up tightly and bake at 180 ° top / bottom heat for about 50 minutes. Brush the finished strudel with butter while it is still hot and add sugar to it.