Milk Cream Strudel

First prepare the strudel dough. Sift the flour onto a pasta board and make a well in the middle. Add a pinch of salt, the melted butter, the egg and the lukewarm water and mix well until the dough is smooth and soft. Then knead the dough with your hands until it can be easily released from both the board and your hands. Dust the board well with flour, place the dough on it, brush with melted butter, put a bowl over it and let the dough rest underneath for a good 1/2 hour.

Now prepare the filling. Remove the crusts from the rolls, cut them into cubes and soak them in milk.

Beat butter with a hand mixer until fluffy, add sugar, egg yolks, cream and curd cheese as well as vanilla sugar and lemon zest and mix until creamy.

Squeeze out the softened bread and fold into the mixture.

Beat egg whites with a little sugar until stiff and fold into the mixture.

Spread the prepared strudel dough on a large floured work surface, brush the dough with melted butter, spread the filling on about 2/3 of the dough, sprinkle with raisins, cut the edges straight and carefully roll up the strudel.

Butter a rectangular baking dish, place the strudel in a horseshoe shape and brush thoroughly with liquid butter. Preheat the oven to 180 °C.

To pour over the strudel, mix the milk, eggs, icing sugar and vanilla sugar together well, pour about 1/4 of the amount over the strudel and bake it for about 45 minutes.

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