Preparation

Mix the egg-yolk, sugar, butter and grated lemon rind with an electric mixer until frothy. Mix well the crumbed fresh yeast in 50 ml (1.75 fl oz) warm milk. Mix the flour and some salt.

Add flour and the remaining milk to the egg-yolks and butter cream, mixing constantly, and adding diluted yeast in the end. If necessary, work the dough with your hands. Let it rise in a warm place for an hour.

In the meantime prepare the fillings. For walnut and poppy-seeds filling mix the dry ingredients and then pour hot milk over them, and then mix it all together well. For hazelnut filling briefly bake the hazelnuts in a pan. Put them on a kitchen towel and use it to peels the shells off the hazelnuts. Then grind them thoroughly and mix with some sugar. Beat the egg-whites firmly and slowly mix with the hazelnuts and sugar to get an even mass.

Knead the risen dough and divide in three equal parts. Thin each part with a roller on a previously floured surface. Distribute the filling evenly so to leave 1 cm from the edge of the dough empty. Fold over the filling two short edges and one longer edge. From that edge start rolling the dough thinly.

Then move the strudels into a buttered baking pan (34×21 cm/13×8 in). Let them rise in a warm place for about 30 minutes.

Bake in an oven previously heated to 180°C (350°F) for about 50 minutes. If necessary, when half baked, cover the strudels from above with some baking paper, so they do not burn.