This strudel is a family favourite.
Ingredients
- 600 g bread mix
- 1 egg lightly beaten
- 8 g vanilla sugar
- 1/2 cup icing sugar
- 400 ml water lukewarm
- 600 g ground walnuts
- 100 g icing sugar
- 2 cup milk
- 100 g plain biscuits
- 1 tsp caster sugar
- 3/4 cup sultanas
- 2 cup English breakfast tea (brewed - liquid) hot
- 1 egg lightly beaten to coat
Method
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Step 1Preheat oven to 170C ( fan force). Lightly grease a baking tray.
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Step 2In a small bowl dissolve yeast in lukewarm water with 1 tablespoon flour and 1 teaspoon sugar. Mix well and leave to rise.
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Step 3Sift flour into a large bowl. Add yeast mix and egg. Knead to form a nice and elastic dough. Cover with foil and set aside to rise.
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Step 4Brew 2 cups English breakfast tea and soak sultanas.
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Step 5For filling: In saucepan heat milk over medium heat. Add 100g icing sugar and stir, add walnuts, cook until bubbling.
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Step 6Take the saucepan from stove and stir in crushed biscuits to make the filling thicker. Add strained sultanas, mix well and cool.
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Step 7Dust bench with flour. Divide dough into 2 parts. Roll out each part to form a 30-40cm rectangle that is about 6-7mm thick.
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Step 8Spread out half of the filling mixture on dough. Roll dough into Swiss-roll style log to form strudel. Transfer the strudels on lightly greased baking tray. Repeat with remaining dough. Brush both strudels with lightly beaten egg.
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Step 9Mix vanilla sugar with icing sugar and dust over strudels and slice.
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Step 10Bake in preheated oven until golden brown.
Equipment
- 3 bowl
Recipe Notes
- You can freeze this as well.
- From this amount of dough you will make 2 strudels.
- I used Laucke Bread Mix.
- You may add more flour or water to the dough in step 3 as needed, as long until the resulting dough is elastic.
- You will need the extra flour for dusting your bench so your dough doesn't stick.
Recipe Reviews (1)
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