Millirahmstrudel

Wien.info’s Millirahmstrudel, also called Milchrahmstrudel, follows the recipe transmitted from Christoph Wagner and Alexandra Winkler’s Sacher cookbook. Its own stretched dough holds milk-soaked toast, passed Topfen or Quark, sour cream, egg fractions and supplied rum-soaked raisins, with repeated milk-mixture pouring during baking.

Generic flour, dough salt, generic dough oil and supplied lukewarm water knead on a work surface into a ball. An oiled soup plate holds it under a cover overnight in the refrigerator. It rolls into a rectangle on a lightly floured kitchen cloth, then the floured backs of the hands stretch it carefully from the centre toward the edges.

The supplied decrusted toast is cubed. Filling milk boils with the supplied scraped vanilla-pod contents and is poured hot over the toast. Filling butter, powdered sugar, vanilla sugar, supplied grated lemon peel and supplied three yolks are stirred creamy; passed Topfen or Quark and sour cream join them. Three supplied whites beat stiff while their tablespoon of granulated sugar is sprinkled in gradually. The same soaked toast and beaten whites fold into the filling.

Supplied liquid butter brushes the thin dough, and supplied roasted sliced almonds are distributed over it. Filling occupies two thirds of the sheet; the supplied rum-soaked raisins are scattered over it. It rolls from the filled side, and the strudel enters an already greased form seam-side down. Supplied whisked brushing yolks coat it.

Pouring milk, its two tablespoons of granulated sugar and a whole egg are whisked together. One third covers the strudel initially. It bakes at 180°C for forty to fifty minutes, with the remaining same milk mixture poured over repeatedly and supplied melted butter brushed on. Powdered sugar dusts the baked strudel before portions are cut; ready vanilla sauce is the selected optional accompaniment.