Sourdough strudel with chocolate-nut filling
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ingredients
Cesto
300 g plain flour 1 pinch salt 2 tbsp granulated sugar 2 dl milk – lukewarm 1 dl oil 1/2 cube yeast
Filling
80 g chocolate 2 tbsp Nutella 1 dl milk 100 g ground nuts 1 tbsp cocoa
For spreading
1 pk fresh egg yolk
progress
Homemade strudel with a thick chocolate-nut filling. Fragrant and beautifully moist.
1.
In a little lukewarm milk, crush the yeast, add a little granulated sugar and let the yeast swell in a warm place.
2.
Sieve the plain flour into a bowl, add a pinch of salt, the remaining granulated sugar, the remaining milk, the oil and the swollen sourdough starter. Make a fluffy, non-sticky dough with the ingredients and let it rise for 45 minutes
3.
Melt chocolate in a water bath, add milk, cocoa, Nutella. When all the ingredients are melted, stir in the ground nuts a little at a time.
4.
Divide the risen dough into two equal parts. (I made two smaller rolls.) Roll each out on a floured board to a thickness of about 4mm. Spread the filling evenly over both doughs.
5.
Wrap each dough carefully and seal the ends to prevent the filling from oozing out during baking. Transfer to a baking tray lined with baking paper. Cover with a dry tea towel and leave to prove for 10 minutes
6.
Cover, gently prick the top with a fork and brush with beaten egg yolk. Place in a preheated oven at 180 degrees for approximately 20-25 minutes. Watch the top, it should be beautifully golden. Dust with icing sugar before serving. Enjoy.
