Yeast-Risen Walnut Strudel

Strudel made with a slightly sweet, buttery yeast dough is one of my favourite treats; in this recipe I’m using the Beugelteig that’s also used for the Poppy Seed and Walnut Bows that follow. One thing is important in preparing this: you have to be certain that the dough rolled into the centre of the strudel is baked through. Testing the temperature of the strudel with an accurate thermometer ensures perfect results.

Don’t be shocked at the method