Ingredients:
Dough
1 fresh yeast (40g)
1/2l milk
5 tablespoon sugar
1kg flour + a bit of flour for sprinkling
3 egg yolks
300g lard
1 teaspoon salt
1 vanilin sugar (10g)
peel of 1 lemon
Filling
1/2kg ground poppy seeds or ground nuts
1 cup milk
10 tablespoons sugar
100g butter
Coating
1 egg yolk
1 tablespoon water
Firstly, make the filling: put the milk into small pot and let it to boil; stir in poppy seeds or ground nuts, stir little bit and remove from heat. Add 10 tablespoons sugar and 100g butter
Pre-heat the oven to 250 degrees.
Dissolve yeast in ½ l milk and add 1 tablespoon sugar. Leave it to swell.
Pour 1kg flour in large bowl, add dissolved yeast and 3 egg yolks. Knead it briefly with electric mixeer, extensions for dough. Add lard to mixture, then salt, 4 tablespoons sugar, vanila sugar and lemon peel. Knead it well until dough is smooth and divide dough into 4 parts.
Turn each part (one after the other) onto lightly floured surface of silicone cover; roll to about 3mm thickness. Spread filling and roll the strudel up.
Put each strudel into a pan lined with baking paper. Combine egg yolk and water and brush over strudel. Let it rise for ½ an hour.
When you put the strudel in the oven, reduce temperature to 180 degrees. Bake for about 40 minutes, until golden browned.
Sprinkle the powder sugar just before serving.