Walnut Strudel Made From Yeast Dough Recipe

Baking is like therapy for the soul, and this walnut strudel recipe is my secret weapon for turning any stressful day into a cozy, fragrant adventure. Ready to knead your way to bliss?

I adore making this Walnut Strudel, which is both a sweet indulgence and a nod to tradition. The yeasted dough rises beautifully with a touch of warm water and granulated sugar, leading to a bilowy bread-like texture.

My heart, however, is set on the filling. I imagine finely chopped walnuts and the warm spice of cinnamon, perfectly complemented by softened butter and brown sugar and leading to a far more decadent crunch than I’d ever expect from a strudel.

Walnut Strudel Made From Yeast Dough Recipe Ingredients

– Active Dry Yeast: Leavens dough; adds mild flavor and fluffy texture.

– Granulated Sugar: Sweetens; helps yeast fermentation; provides a golden crust.

– All-Purpose Flour: Primary structure; carbohydrates; moderate protein content.

– Unsalted Butter: Adds rich flavor; fat for tenderness.

– Walnuts: Rich in healthy fats; provides protein and crunch.

– Brown Sugar: Adds moisture; deep, caramel-like sweetness.

– Ground Cinnamon: Aromatic spice; adds warmth and sweetness balance.

– Vanilla Extract: Enhances overall flavor profile; subtle sweet aroma.

Walnut Strudel Made From Yeast Dough Recipe Ingredient Quantities

• 2 1/4 teaspoons active dry yeast (1 packet)
• 1/4 cup warm water (110°F to 115°F)
• 1/4 cup granulated sugar
• 3 cups all-purpose flour
• 1/2 teaspoon salt
• 3/4 cup milk
• 1/4 cup unsalted butter, softened
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups walnuts, finely chopped
• 1/2 cup brown sugar, packed
• 1 teaspoon ground cinnamon
• 1/4 cup melted butter
• 1 egg yolk, for egg wash
• 1 tablespoon milk, for egg wash

How to Make this Walnut Strudel Made From Yeast Dough Recipe

1. In a tiny basin, mix the yeast in tepid water while adding a single teaspoon of sugar. The vigorous stirring and waiting for about 10 minutes until the mixture becomes topped with froth makes the yeast activate.

2. In a big mixing bowl, mix together the flour, leftover sugar, and salt.

3. Warm the milk and softened butter gently, then mix with the yeast mixture. Stir in the egg and vanilla extract until well blended.

4. Mix the wet ingredients into the dry ingredients. When a soft dough forms, turn it out onto a floured surface and knead it for about 6-8 minutes until it is smooth and elastic.

5. Put the dough in a greased bowl, cover it, and let it rise in a warm place for about 1 to
1.5 hours, until doubled in size.

6. For the filling, mix the chopped walnuts, brown sugar, and cinnamon in a bowl. Set aside.

7. After the dough has risen, deflate it and shape it into a large rectangle on a floured surface.

8. Melted butter should be brushed over the surface of the dough that has been rolled out. The walnut mixture should be sprinkled evenly over the dough, leaving a small border around the edges.

9. Dough should be rolled into a log, pinching the seam to seal, and placed seam side down on a baking sheet lined with parchment paper. Cover and let rise for another 30 minutes.

10. Set the oven at 350 degrees Fahrenheit (175 degrees Celsius). Combine the egg yolk with a tablespoon of milk to create an egg wash. Use this wash to brush the strudel. Then, bake it in the oven for 25 to 30 minutes. When it’s golden brown, remove it, allow it to cool, and then slice it.

Walnut Strudel Made From Yeast Dough Recipe Equipment Needed

1. Small bowl
2. Large mixing bowl
3. Measuring cups
4. Measuring spoons
5. Wooden spoon or spatula
6. Saucepan
7. Whisk
8. Rolling pin
9. Pastry brush
10. Knife
11. Baking sheet
12. Parchment paper
13. Clean kitchen towel or plastic wrap

FAQ

• What is the ideal temperature for activating the yeast?The optimal temperature range for activating yeast is 110°F to 115°F. Water in this temperature range yields approximately the best results when activating yeast.
• Can I use instant yeast instead of active dry yeast?Certainly, instant yeast can be used. There’s no need to first dissolve it in water, and it can be mixed directly with the dry components of the recipe.
• Can the dough be prepared ahead of time?You can indeed prepare the dough ahead of time and keep it in the refrigerator for as long as 24 hours before you use it. Let it come to room temperature before rolling it out.
• Is it possible to substitute a different nut for walnuts?You can replace walnuts with pecans, almonds, or hazelnuts if you like.
• How should I store leftover strudel?Keep any remaining strudel in a sealed container at room temperature for up to 48 hours. If you want it to last longer, refrigerate it, where it will be good for up to a week. Just be sure to put it in another airtight enclosure first!
• Can I freeze the strudel?Baked strudel can indeed be frozen. To do this, wrap it tightly in aluminum foil and put it in a bag that’s safe for the freezer. It should stay good for about 3 months, possibly longer.
• How can I tell when the strudel is fully baked?The strudel must be golden brown on the top and produce a hollow sound when the bottom is tapped.

Walnut Strudel Made From Yeast Dough Recipe Substitutions and Variations

2 1/4 teaspoons instant yeast can take the place of active dry yeast without needing to be dissolved in water first.
1/4 cup honey can replace 1/4 cup of granulated sugar for a slightly altered sweetness profile, but you may need to cut down on the liquid a touch to keep the consistency of the dough the same.
To make the dish without using any milk from cows, use 3/4 cup almond milk in place of the regular milk.
Substitute 1/4 cup coconut oil for 1/4 cup unsalted butter to make it dairy-free.
To achieve a richer flavor, use 1 teaspoon of almond extract in place of vanilla extract.

Pro Tips

1. Ensure Proper Yeast Activation Make sure the water is between 110°F to 115°F when activating the yeast. Too hot, and it can kill the yeast; too cold, and it won’t activate properly. The frothy top indicates successful activation.

2. Knead Thoroughly Knead the dough until it’s smooth and elastic, which helps develop gluten for a better texture. The dough should spring back when pressed lightly.

3. Room Temperature Ingredients Ensure the egg and butter are at room temperature before mixing. This ensures better incorporation into the dough, leading to a more homogenous and tender bake.

4. Even Filling Distribution Spread the walnut mixture evenly, reaching as close to the edges as possible. This ensures every bite has an even distribution of filling.

5. Second Rise Don’t skip the second rise after shaping the dough. This is crucial for achieving a light and fluffy texture in the final product. Make sure to cover the strudel with a damp cloth to prevent it from drying out during this period.