Perfect Zalaiský yeast-leavened strudel from grandma — an instantly ready recipe
- 1 serving
- 0 minutes
For 1 serving
Ingredients
Preparation procedure
- Let the yeast swell in lukewarm water with the sugar.
- Mix into a smooth dough with salted water (only enough salt so it's neither bland nor too salty)
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Divide the dough into 4 equal balls and spread lard on the surface so the dough doesn't dry out
- Meanwhile the dough rises (30–60 min) until it's elastic. Be careful with the temperature so the dough doesn't cool down, because it would tear and not stretch.
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Roll the dough out on the work surface as thin as possible.
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Sprinkle the dough with poppy seeds and sugar. She greased it with lard.
- She whipped the cream with sugar and eggs. She then added it to the dough.
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Finally, using a cloth, she rolled the dough up and cut it into equally long pieces.
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Brush the resulting strudels with the remaining cream and bake in a preheated oven for 30–40 minutes at 180 degrees.
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