Preparation

Crumble the butter in a smaller bowl, add sugar and flour. Pour over with warm milk, mix and set aside to a warm place to rise for about 10 minutes.

Mix the yolks, sugar and salt in a bowl until frothy. Add yeast and dissolved butter, and then gradually add warm milk and sieved flour. Continue to knead the dough on a flat surface until for about 20 minutes until the bubbles appear. Sprinkle the bottom of the bowl with flour, put the soft dough in it and then cover with a kitchen towel and leave on a warm place to rise for an hour.

During that time prepare the filling. Dissolve the butter and cook on low fire. From time to time remove the foam forming on the butter. After 25 minutes it has to be of golden colour and transparent. Additionally you can sieve it through the gauze. Let it cool, but not completely. Mix the yolks and sugar until frothy, add butter and in the end the caraway seeds. The mixture has to be of mid thickness so that it can be easily spread over the dough.

After an hour divide the dough in two parts and roll the dough to the size of the baking pan. Coat the dough with the half of the prepared filling and then roll it into a strudel. Repeat the procedure with the other half of the dough. Place the strudel in an oiled baking pan and set aside to a warm place, let rise for about half hour.

Bake in an oven previously heated to 180 °C (356 °F) for about 45 minutes. If after 20 minutes the upper surface of the strudel starts to burn, cover with aluminum foil and continue to bake.

Leave the baked caraway cake in the baking pan to cool for a bit, and then remove from the pan.