Viennese Style Milk Cream Strudel

Sift flour into a bowl, make a well in the center.

Add all the other ingredients for the dough into the depression, mix, quickly knead with all the flour to a smooth dough. It should not stick to the work surface (board) or to your hands.

Form a loaf from the dough, cover with a damp kitchen towel and let rest at room temperature for 1 hour.

Cream the room-warm butter with 50 g sugar, the vanilla sugar, salt and the lemon zest. Gradually add the yolks. Stir in curd cheese, sour cream, flour and raisins.

Beat the egg whites until stiff, gradually adding the remaining sugar. Fold into the curd mixture.

Preheat the oven to 200 °C. Roll out the dough on a floured kitchen towel or tablecloth as far as possible, lift the dough with the backs of both hands and slowly and carefully pull it out on all sides until the dough surface is wafer-thin (remove the rings from your fingers).

Spread the filling over a quarter of the dough surface. Brush the part that remains free with melted butter, roll up with the help of the cloth.

Press the strudel in the middle with your thumb and forefinger so that the filling separates, cut through and lift the halves – preferably with the help of the cloth – into a buttered baking dish (approx. 32 x 22 cm). Brush with butter and place in the oven.

Heat the milk for the glaze, mix the eggs with sugar, vanilla sugar and salt and pour the hot milk into the casserole.

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