A sweet delight with historical roots

In Vienna, milk-cream strudel is referred to as "Millirahmstrudel," while in the rest of Austria, it is known as "Milchrahmstrudel." Regardless of its regional name, this irresistible sweet treat is rumored to have originated in the 17th century, with the earliest recorded recipe dating back to that time. Adding a little STROH-soaked raisins gives the strudel a perfect twist.


For the strudel dough

  • 300 g plain flour
  • 20 g oil
  • 1 egg
  • 1 pinch of salt
  • 125 ml lukewarm water


For the filling

  • 150 g soft butter
  • 150 g sugar
  • 20 g breadcrumbs
  • 80 g raisins (soaked in STROH 40)
  • 6 egg yolks
  • 6 egg whites
  • salt
  • lemons zest
  • vanilla sugar
  • 300 g white bread without crust
  • 125 ml milk
  • 250 g sour cream


For the egg milk

  • 150 g sugar
  • 500 ml milk
  • 2 eggs


For serving

  • vanilla sauce (enhanced with a splash of STROH according to preference)



  • To prepare the strudel dough, combine all the dough ingredients in the bowl of a stand mixer and mix until a smooth dough is formed (The amount of water required depends on the flour’s absorption capacity and may vary). Once the dough attains the desired elastic consistency, shape it into a ball. Brush the ball with oil and allow it to rest for a minimum of 30 minutes.
  • For the filling, cut the bread into cubes and soak it in milk.
  • Beat the soft butter, half of the sugar, salt, lemon zest, and vanilla sugar (to taste) until frothy. Next, gradually add the egg yolks, still beating to maintain a frothy consistency.
  • Fold in the soaked bread cubes, sour cream, breadcrumbs, and raisins.
  • Finally, whisk the egg whites and the remaining sugar until stiff peaks form. Fold it into the filling mixture carefully.
  • For the egg milk, mix together milk, egg, and sugar.
  • Once the strudel dough has rested, roll it out a with a rolling pin into a circular shape. Then place dough on a cloth dusted with flour. Carefully lift it with the backs of both hands, and gradually pull it out to all sides until the pulled-out dough surface extends several centimeters over the edge of your work surface.
  • Spread the filling onto two thirds of the dough. Carefully brush the rest of the dough’s surface with melted butter. Roll up the strudel and place it in a greased pan.
  • Pour in halt of the egg milk on it.
  • Bake in the oven for ca. 30 minutes at 180 °C top and bottom heat.
  • Afterward, pour the rest of the egg milk on the strudel and bake it for another 15 to 20 minutes, at which point it should get a nice golden color.
  • Serve the milk-cream strudel with vanilla sauce.



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