This recipe creates an irresistibly soft and rich yeast dough, generously filled with a moist, aromatic mixture of finely ground walnuts and warming spices. It is rolled into a beautiful swirl that bakes up golden, tender, and perfect for breakfast, dessert, or any special occasion.
This recipe creates an irresistibly soft and rich yeast dough, generously filled with a moist, aromatic mixture of finely ground walnuts and warming spices. It is rolled into a beautiful swirl that bakes up golden, tender, and perfect for breakfast, dessert, or any special occasion.
Warm the Milk until lukewarm and add in it 1 packet of Dry Yeast. Let it sit for 5-10 minutes until foamy.
In a large bowl, combine the Flours, 1 TS Sugar, and Salt.
Then add the activated Yeast Mixture, and the rest of the Dough ingredients.
Knead thoroughly until the Dough is smooth and cohesive.
Cover the dough and let it rise in a warm place until doubled in size (1 hour at least).
In a Saucepan, bring the Milk, Sugar, and Vanilla Sugar to a boil.
Pour the Ground Walnuts in the hot Milk Mixture.
Stir quickly, then add the Cinnamon and Rum.Â
Let the Filling cool down completely.
Once cool, you may lightly beat the reserved 2 Egg Whites.
And gently fold them into the Walnut Mixture.
Divide it into 2 equal parts.
Roll each part into a thin rectangle.
Evenly spread half of the Walnut Filling over each rectangle, leaving a small margin around the edges.
Tightly roll up the Dough, starting from the longer side, into a firm log (strudel).
Whisk together the Glaze ingredients.
Add 1 TS of the Filling.
Place the Rolls seam-down on a Baking Sheet lined with Parchment Paper.
Brush the Rolls with this Glaze.
Let them rest for a second rise for 30 minutes.
Bake for 30 minutes at 180°C, until golden brown.
Let cool completely under a clean cloth. Dust generously with Powdered Sugar before slicing.