Yeast Dough Curd Cheese Strudel
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
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)
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- 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.
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