Der Nussstrudel aus Germteig ist ein beliebtes österreichisches Gebäck, das vor allem zur Weihnachtszeit gerne serviert wird. Es handelt sich um einen luftigen Hefeteig, gefüllt mit einer köstlichen Mischung aus gemahlenen Nüssen, Zucker und Gewürzen. Der Strudel wird im Ofen goldbraun gebacken und anschließend mit Puderzucker bestreut. Er schmeckt warm und frisch am besten.
Zutaten
- For the dough:
- 500g all-purpose flour
- 1 packet (7g) active dry yeast
- 60g granulated sugar
- 250ml lukewarm milk
- 100g butter, melted
- 2 eggs
- 1 pinch of salt
- For the filling:
- 300g ground nuts (walnuts, hazelnuts, or a mix)
- 150g granulated sugar
- 1 tablespoon ground cinnamon
- 100g breadcrumbs
- 100g butter, melted
- Other:
- Powdered sugar for dusting
Zubereitung
- In a large bowl, mix together flour, yeast, sugar, and salt. Make a well in the center.
- In a separate bowl, whisk together lukewarm milk, melted butter, and eggs. Pour the mixture into the well in the flour mixture.
- Stir the ingredients together until they form a dough. Knead the dough on a floured surface for about 10 minutes, until it becomes smooth and elastic.
- Place the dough back in the bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, until it doubles in size.
- Meanwhile, prepare the filling by mixing together ground nuts, sugar, cinnamon, breadcrumbs, and melted butter.
- Preheat the oven to 180°C (350°F).
- Roll out the dough on a floured surface into a rectangle of about 40x60cm.
- Spread the filling evenly over the dough, leaving a border of about 2cm on all sides.
- Roll up the dough tightly, starting from one of the long sides. Seal the edges by pressing them together.
- Place the strudel on a lined baking sheet, seam side down.
- Bake the strudel in the preheated oven for about 35-40 minutes, until it is golden brown.
- Remove the strudel from the oven and let it cool for a few minutes.
- Dust the strudel with powdered sugar before serving.
- Cut the strudel into slices and serve warm.
