German Strudel Recipe that makes the best holiday bread for Christmas morning! If you love a good nut roll recipe then this one is just for you! This was my German grandmother’s recipe and she made it for us every holiday.
I had a hard time sleeping last night. I kept tossing and turning and checking the clock. My mind was just too excited for today. THE FIRST DAY OF SCHOOL!!! Like the Office Depot commercial sings, “It’s the most wonderful time of the year…..”
After I dropped the kids off at school, I headed to the gym with a noticeable smile on my face and lilt in my step….and I was surrounded by many other mothers with similar personas. Should I feel a bit guilty about this rejoicing? Probably, but I won’t let that realization ruin my day!
This is an old family recipe from my German heritage that my Mom and Grandma would make for me on special occasions. While my children would never categorize the first day of school as special, I felt I should send them off with a little extra breakfast love with this German strudel recipe.
Now if you will excuse me, my two year-old down for his nap and I have a list of stuff to get done without INTERRUPTION! What a concept! Joy, joy, joy!
Looking for another great holiday bread recipe? You have to check out these Epic Cinnamon Rolls as well!
This German strudel recipe is straight from Germany and always was served for the holidays at breakfast!
Yield:2 large strudels 1x
Ingredients
4 C flour
1 C butter
1 Tb sugar
1 tsp salt
3 egg yolks
1 C milk
1 package yeast
Filling
3 egg whites
1 C sugar
1 lb nuts, ground
2 Tb cinnamon
Instructions
With a pastry cutter, cut together the flour, butter, sugar and salt in a large bowl. Add the yolks, milk and yeast to form a dough. Mix well and form into a disk. Wrap well with saran wrap and put in the fridge overnight.
In the morning, remove dough from fridge. Make the filling by beating the egg whites until soft peaks form and slowly adding the sugar and beating until stiff peaks form. Add the nuts and cinnamon and mix gently to combine.
Cut dough in half and roll out into a large rectangle. Spread half of the filling over the rectangle then tightly roll the dough width wise into a log. Repeat with other half of dough.
Allow strudels to rise for 1 1/2 hours then bake at 325 degrees for 35-40 minutes until golden brown. Frost with powdered sugar icing if desired.
Author:Carole Jones
Nutrition
Serving Size:1/16th
Calories:425
Sugar:15g
Sodium:334mg
Fat:18g
Saturated Fat:8g
Unsaturated Fat:8g
Trans Fat:0g
Carbohydrates:60g
Fiber:2g
Protein:7g
Cholesterol:65mg
Carole Jones
Carole Jones is an Arizona-based cookbook author & food blogger. She's authored The 30 Minute Cooking From Frozen Cookbook and the self-published Take 5: Chicken e-cookbook. For the past 15 years, Carole has shared her culinary adventures cooking and baking for her six brutally honest children here on My Kitchen Escapades. Hot, crusty bread is Carole's love language, but her two adorable grandchildren are a close second. Yes, second. Don't judge.
36 comments
Anonymous
13 years ago
I am a bit confused as to how to add the yeast. Do you heat the milk and add the yeast to it before adding it to the dough or do you add it dry? Thanks, Debbie
Carole
13 years ago
No need to heat the milk. Just add the milk, eggs and yeast all at once into the mixture.
Allison
10 years ago
I had the same question about the yeast.
Also, do you have a favorite powdered sugar icing recipe?
Carole
10 years ago
You can just add it all together! For the icing, I combine 2 C of powdered sugar with a couple dashes of milk.
Allison
10 years ago
Great! It is rising now. I will let you know how it turns out!
Thanks for adding to our German Christmas dinner!
Allison
10 years ago
Mine is turning out totally different-
First of all, I didn’t pinch the ends together well enough and it is separating as it bakes and rises. Also, for the filling, should I have used brown sugar? I used granulated sugar and it is much lighter and has a totally different consistency. Mine definitely looks different than yours, however it smells delicious.
Thanks!
Allison
10 years ago
Last comment- it tastes delicious! I will make it again for sure!!
mirela
9 years ago
I used to make this years ago and then I lost the recipe. So happy I found it – thank you!
A little variation: in the filling, instead of cinnamon, I put the orange zest.
Carole
9 years ago
Ooooh….that sounds like a fabulous variation Mirela!
Kristine Challgren
9 years ago
I have a similar recipe from my German Great Grandma. I found that so many people have issues with the walnut skins an almost allergy reaction on their tongues. If you heat the milk (simmer, careful not to scorch milk) and nuts together this does something to the nuts and no one seemed to have a problem anymore!
Carole
9 years ago
What an amazing tip Kristine!
A chef in Buffalo
8 years ago
Does it matter what nuts? My grandmother used to make this and my mom was never able to get the recipe before she passed. I think this is what my mom has been describing and I’d like to make this for her for Christmas and want to get as close to my grandmothers as possible!!
Carole
8 years ago
I would use walnuts or pecans. Good luck!
Rose
7 years ago
My mom always used almonds, interested to know how it taste with walnuts instead
Carole
7 years ago
Hi Rose! I’m sure almonds are amazing in this. I often use pecans as well.
Lydia
8 years ago
Thanks for this recipe sounds delicious. Wondering about the yeast….here in New Zealand we can only get powdered yeast so do you know how much I would use?
Carole
8 years ago
Hey Lydia! Unfortunately, I have no experience with powdered yeast so I can’t say for sure.
Maria
8 years ago
Love this recipe! My Mother was from Vienna, Austria and made walnut strudel often. It was my favorite! She drizzled honey and lemon zest over the filling. I would certainly recommend it for added depth of flavor and zing!
Carole
8 years ago
I’m so glad you loved it Maria!
Judy Panizzoli
7 years ago
Hello, planning to make for Easter. Have you ever used long bread pans to bake the nut roll?
Carole
7 years ago
Hi Judy! I haven’t tried that before. Sorry!
veronika babic
7 years ago
1. should butter be melted?
2. flour-bleached or unbleached?
3. is yeast from a pizza/bread maker good quality [it’s mushy vs. dry]?
4. do you always saran wrap and refrigerate overnight?
5. can i use a kitchen aid mixer?
Carole
7 years ago
Hi Veronika!
1 – Nope. When you cut butter into dry ingredients it needs to be cold. Use a pastry cutter.
2. Either is just fine
3. I always use active dry yeast
4. Yes. The dough needs that rest so it turns out tender.
5. No. If you use a kitchenaid, your tender dough will become tough.
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36 comments
I am a bit confused as to how to add the yeast. Do you heat the milk and add the yeast to it before adding it to the dough or do you add it dry? Thanks, Debbie
No need to heat the milk. Just add the milk, eggs and yeast all at once into the mixture.
I had the same question about the yeast.
Also, do you have a favorite powdered sugar icing recipe?
You can just add it all together! For the icing, I combine 2 C of powdered sugar with a couple dashes of milk.
Great! It is rising now. I will let you know how it turns out!
Thanks for adding to our German Christmas dinner!
Mine is turning out totally different-
First of all, I didn’t pinch the ends together well enough and it is separating as it bakes and rises. Also, for the filling, should I have used brown sugar? I used granulated sugar and it is much lighter and has a totally different consistency. Mine definitely looks different than yours, however it smells delicious.
Thanks!
Last comment- it tastes delicious! I will make it again for sure!!
I used to make this years ago and then I lost the recipe. So happy I found it – thank you!
A little variation: in the filling, instead of cinnamon, I put the orange zest.
Ooooh….that sounds like a fabulous variation Mirela!
I have a similar recipe from my German Great Grandma. I found that so many people have issues with the walnut skins an almost allergy reaction on their tongues. If you heat the milk (simmer, careful not to scorch milk) and nuts together this does something to the nuts and no one seemed to have a problem anymore!
What an amazing tip Kristine!
Does it matter what nuts? My grandmother used to make this and my mom was never able to get the recipe before she passed. I think this is what my mom has been describing and I’d like to make this for her for Christmas and want to get as close to my grandmothers as possible!!
I would use walnuts or pecans. Good luck!
My mom always used almonds, interested to know how it taste with walnuts instead
Hi Rose! I’m sure almonds are amazing in this. I often use pecans as well.
Thanks for this recipe sounds delicious. Wondering about the yeast….here in New Zealand we can only get powdered yeast so do you know how much I would use?
Hey Lydia! Unfortunately, I have no experience with powdered yeast so I can’t say for sure.
Love this recipe! My Mother was from Vienna, Austria and made walnut strudel often. It was my favorite! She drizzled honey and lemon zest over the filling. I would certainly recommend it for added depth of flavor and zing!
I’m so glad you loved it Maria!
Hello, planning to make for Easter. Have you ever used long bread pans to bake the nut roll?
Hi Judy! I haven’t tried that before. Sorry!
1. should butter be melted?
2. flour-bleached or unbleached?
3. is yeast from a pizza/bread maker good quality [it’s mushy vs. dry]?
4. do you always saran wrap and refrigerate overnight?
5. can i use a kitchen aid mixer?
Hi Veronika!
1 – Nope. When you cut butter into dry ingredients it needs to be cold. Use a pastry cutter.
2. Either is just fine
3. I always use active dry yeast
4. Yes. The dough needs that rest so it turns out tender.
5. No. If you use a kitchenaid, your tender dough will become tough.