Mix yeast, sugar and warm milk and let it rise. Mix the eggs with sugar, add flour,, the yeast mixture, warm milk and
work the dough until everything comes together. Slowly add the melted butter, knead it again and leave to rise in a warm place.
Divide the dough into two parts. Roll it out into the shape of a rectangle, fill with filling evenly and roll them up. Place them in greased molds and let them rise. When the dough doubles its volume, put it in the pre-heated oven and bake for 45 minutes. Take the still warm strudels out of the molds and sprinkle with sugar.
POPPY FILLING -use a can or make your own:
300 g poppy
70 g powdered sugar
almond extract or rum
30 g butter
50 g raisins
2 egg whites
Grind the poppy seeds. Add sugar, almond extract, butter, raisins and lightly beaten egg whites.
NUT FILLING--use a can or make your own:
200 g sugar
400 g nuts
lemon or orange peel
half a package of vanilla sugar
Boil the sugar with water, add ground nuts, season with grated lemon or orange peel and vanilla sugar, mix well and dilute with warm water if needed.