I haven’t baked in a while, partly because the summer calls for the resfreshing, no bake, fruity desserts and partly because I was on vacation and just didn’t feel like doing much except relaxing, painting, shopping, and such… Well, last night I got a huge urge to bake! Without a particular reason, without an occasion in sight I just HAD TO BAKE SOMETHING! Those passionate about baking will understand! 😀
Ideas started forming in my mind while I was still at work – something yeasty, but not too heavy and good for breakfast… Strudel! That’s it! We, Eastern European People love our strudel! I think most of every nation of Eastern (and some of Western EU) has one or the other version of the strudel. I usually make two types of strudel – one with a very thin, phyllo-like dough and the other with the yeast dough. Fillings can vary – from a lighter cherry, apple or jam filling to a richer poppy seed, walnut, hazelnut, almond or cream cheese and raisins filling. More info about strudel here.
Yeast Strudel with Hazelnuts Printable recipe
Yields two 5 X 9 inches (13 X 23 cm) loafs
- 12-14 oz (350-400 g) ground hazelnuts
- 3/4 cup (180 ml) milk
- 1/2 cup (100 g) sugar
- 1 pack vanilla sugar (or 1 teaspoon vanilla extract)
- 2-3 tablespoons honey
- 1 teaspoon cinnamon
- 1 pack of dry yeast (or 20 g fresh yeast)
- 1 teaspoon sugar
- 2 tablespoons warm water
- 4 cups (512 g) all-purpose flour (used King Arthur)
- 1/2 cup (100 g) sugar
- A pinch of salt
- 1 teaspoon lemon zest (if desired)
- 1 egg (beaten)
- 1 cup (236 ml)warm water
- 6 tablespoons (85 g) butter (very soft)
Pour the milk into a cooking pan and let it boil lightly. Add hazelnuts, sugar, vanilla, honey and cinnamon and mix well for a few minutes until the filling thickens. Make sure the filling is spreadable. If is too runny add more hazelnuts. ***You may divide filling into two parts and add 1 tbsp of cocoa or melted chocolate in one half (or add some different flavor to it).
- Mix the yeast, 1 tsp sugar and 2 tbsp warm water. Set aside for 5 minutes until becomes foamy.
- Combine flour, sugar, salt and lemon zest. Make an indent in the flour and pour in the yeast mixture. Mix lightly, add the egg and then start adding water. When almost combined, work the butter into the dough.
- Lightly dust your working surface with flour and knead the dough by hand for about 5 minutes. Grease a bowl with butter and place the dough ball into the bowl. Cover with a kitchen towel and let it rise until double in volume.
- Prepare two 5 X 9 inches (about 13 X 23 cm) loaf pans, grease them with butter. Cover your table with a cloth which will be used for rolling the dough. Sprinkle the cloth with flour.
- When the dough is ready, divide it in two. Using a rolling pin roll the dough as thin as possible. Make sure it keeps its rectangular shape. The size of my dough was approx. 12 X 20 inches. Spread the filling as thinly as possible. Lift up the cloth and roll the dough as a jelly roll. Do the same with the second piece of the dough.
- Shape one roll into “S”, form the other dough into a two-strain braid and place each into a loaf pan. Cover and let is rise for about 1 to 1.5 hours.
- Bake at 375 F (190 C) for 10 minutes, then lower the temperature to 350 F (175 C) and bake for another 30 minutes. Cool for at least 30 minutes in the pan. Remove from the pan and cool for another 30 minutes, slice and serve.
24 thoughts on “Yeast Strudel with Hazelnuts”
I miss strudel! I haven’t attempted a gluten free version…maybe I will have to do that. Yours looks gorgeous and delicious. The swirls are so perfect!
I too am getting the baking itch. It’s been in the high 90’s so I’ve been holding off. It’s supposed to cool down this weekend so I will have to get into the kitchen and bake something sweet!
Have a lovely day ~ April
Hi April, nice to hear from you! Have you moved yet? I was trying to focus on other things and going light with desserts, but I missed baking soooo much!
I am sure your gluten free version will turn out superb, as all your recipes. Your baking is absolutely admirable!
Enjoy your day! Hugssssss!
I had that same urge to bake last night 😉 The strudel looks awesome and you make it look so easy! I made something very similar to this called “povitica” for a Daring Bakers challenge (it was not easy as you made this one look!), only it had a walnut filling. I love the idea of hazelnuts and and I also love the twisty strudel shape you made. Beautiful!! I wish I could have some for breakfast 🙂
Great minds think alike Korena! Haha! 🙂 Povitica is about the same as strudel, just a different name. I remember first time I made it, it was hard. After a while it just becomes a routine. Traditional strudel has walnut filling, but I used hazelnuts that someone sent me from Germany last Christmas, so I had to use them! 🙂 If I was closer I would send you some or we would bake one together! 😉
Now THAT would be a good way to take care of a baking urge!
I KNOW! 😀
This turned out just beautiful. You are so talented! Im on my way to the kitchen to try your pretzels today wish me luck…. BAM
Thank you Bobbi! Good luck! I am sure they will turn out perfect! 🙂
Oh my goodness Sibella these pretzels are so yummy, I had to tackle to boys to get one for myself. I should have doubled your recipe. What was I thinking? I guess we will just have to make more. Have a great weekend. BAM
Oh Bobbi, I am so glad!!!! 😀 Hugs to you and your boys!
I don’t know where you find the energy to do such complicated, beautiful baking you do along with your excellent photography. Welcome back from taking a break.
Haha, I don’t think it’s that complicated at all! My grandma used to make one of these every Sunday filled with homemade damson plums jam. All it takes its practice and lots of love! 🙂 Thanks for stopping by! Wishing you a great weekend! 🙂
Sibella, your profile picture is so pretty! Love this recipe and the photos. Very clever of you to twist and arrange the dough, this way and that.
Hello Kathleen, thanks so much! I really had fun making this strudel! Still have a few pieces left with my Saturday morning coffee!
Have a great weekend! 🙂
wow!!! i completely understand the need to bake 🙂 How many grams/oz is a packet of dry yeast? Can I use instant yeast?
Today I got the baking itch again! 🙂 A pack of dry/instant yeast is 7-8 grams or 1/4 oz depending on the brand.
Have a nice Sunday!
Hi Sibella, I came here from the Bam kitchen’s blog. You have an interesting place and I will be coming for more…:)
Hello and welcome! I am glad you like my blog, please stop by anytime! 🙂
I came here through BAM’s blog and I love the space you have here
I know the urge you are talking about..the problem is when it hits late at night or early in the morning!
Love the swirls in your strudel and the filling! Yum!
Hello Sawsan! Thanks for visiting my blog! I am glad to you like it! 🙂 I stopped by your place and it is really amazing! I am looking forward to reading more about your culinary adventures!
My goodness.. there’s nothing prettier than a strudel and your shape is so pretty!!
Thank you Smidge! Glad you’ve stopped by! 🙂
Oh Sibella, the swirls are so pretty! and the strudel looks so soft and fluffy – I think I can have it for breakfast everyday!
Thanks Jasline! I am making it again soon, this time with poppy seed filling! 🙂