Name: Walnut strudel like grandma's: tender, fluffy and full of filling
Prep time: 135 min
Cook time: 135 min
Total time: 135 min
Yield: 10
Ingredients: 2 egg yolks; 3 large tablespoons sugar; 1 packet vanilla sugar; 2 pinches salt; 4 tablespoons oil; 1 tablespoon sour cream; 300 ml warm milk (not hot); 10 g fresh yeast (or 7 g dried); 500 g plain flour; 500 g ground walnuts; 150 g sugar; 1 packet vanilla sugar; 200 ml boiling milk; a piece of melted butter for brushing after baking; flour for the work surface, fat for the baking sheet

Preparation procedure

Basic dough and starter In a saucepan or bowl gently warm the milk (it should be warm, not hot). In a bowl whisk the egg yolks with the sugar, vanilla sugar, salt, oil and sour cream. Pour in the warm milk and stir in the yeast (crumble fresh yeast, sprinkle dried yeast). Add about 300 g of flour, mix into a looser dough. Cover and let rise in a warm place for 15–20 minutes.
Kneading and first rise Gradually work the remaining flour into the risen base. Knead a soft, only slightly sticky dough. Cover the bowl and let rise in a warm, draught-free place for 30–40 minutes, until it doubles in volume.
Filling Pour boiling milk over the ground nuts, add the sugar and vanilla sugar. Stir into a smooth paste and let cool.
Shaping the strudel Turn the risen dough out onto a well-floured work surface and knead briefly. Roll out a rectangle about 5–7 mm thick. Evenly spread the cooled nut filling, leaving a narrow edge free along the longer side. Roll up into a tight log, tuck the ends under the strudel. Transfer to a greased baking sheet (or to a sheet lined with parchment paper, seam side down).
Baking from a cold oven Place the strudel in the cold oven, set to 150–180 °C and bake 30–40 minutes until golden (depends on your oven). If it browns too quickly, cover loosely with foil.
Finishing and cooling After taking out immediately brush the surface with melted butter. Let cool partially, transfer to a clean cloth, wrap and let cool completely – the crust will soften and the strudel will remain moist.

Total preparation time: 2 hours 15–40 minutes

(30–40 minutes work + 45–60 minutes rising + 30–40 minutes baking + short cooling)

Number of servings: 10–12

Tips for a reliable result

Keep the dough soft – too much flour will weigh it down unnecessarily. Stickiness is solved by a floured work surface, not by adding more flour to the dough.
Always spread the nut filling cooled; hot filling would make the dough soggy.
For an even juicier filling, add a tablespoon of honey or 1–2 tablespoons of rum.
You can make a poppy seed or curd cheese strudel from the same dough – keep the amount of filling similar.

Conclusion

A walnut strudel like grandma’s is a sure bet. Thanks to the soft leavened dough and the creamy walnut layer it tastes great fresh and on the second day. Observe the milk temperature, let the dough rise undisturbed and bake rather gently – you’ll be rewarded with a tender crumb and a fragrant golden crust.