For the dough, prepare a dampfl from crumbled yeast, a little lukewarm milk and a good pinch of sugar. Sprinkle with a little flour and let rise.
In the meantime, mix the raisins with nut brandy or rum and leave to stand.
Then knead the remaining flour with the dampfl, the remaining milk, sugar, melted butter, egg and flavorings to a smooth dough. Shape into a ball and let rise, covered, in a warm place.
For the nut filling, make up the milk and dissolve the sugar in it. Flavor with a pinch of cinnamon. Add nuts, stir once and remove from heat. Stir in the marinated raisins.
Now roll out the dough on a work surface into a rectangle, spread the filling on about half and roll up the dough. Fold in ends and seal well.
Butter a baking dish (or cover with baking paper), put the strudel in it and let it rise again.
Brush the nut strudel with beaten egg and bake in the preheated oven at approx. 180 °C for 40-50 minutes.