There is nothing quite like the aroma of a fresh Walnut Strudel wafting through the kitchen. Known by many names across Europe—such as Gibanica sa Orasima or Povitica—this traditional sweet bread is a staple for holidays, celebrations, and cozy family Sundays.
What makes this specific recipe “the perfect” version? It’s all in the dough. By using a combination of sour cream, butter, and a specific double-kneading technique, we create a strudel that is incredibly soft, stays moist for days, and has that beautiful, iconic spiral.
Why You’ll Love This Recipe
- The Texture: A soft, brioche-like dough that melts in your mouth.
- The Filling: Not too dry, not too sweet—the whipped egg whites make the walnut layer light and spreadable.
- Authentic: This is the traditional way it’s been made for generations, brought right to your modern kitchen.
You can also watch a full recipe here
The Ingredients
For the Dough:
- 300 ml Warm milk
- 25 g Fresh yeast (or 8 g dry yeast)
- 1 tsp Sugar (to bloom the yeast)
- 18 g Vanilla sugar (2 packages)
- 30 g Granulated sugar
- 2 Egg yolks
- 4 tbsp Oil
- 3 tbsp Sour cream
- A pinch of salt
- 200 g Butter (softened to room temperature)
- 550 – 600 g All-purpose flour
For the Filling:
- 400 g Ground walnuts
- 100 ml Hot milk
- 50 g Sugar
- 18 g Vanilla sugar
- 2 Egg whites (whipped to soft peaks)
Step-by-Step Instructions
1. Prepare the Yeast
In a large bowl, combine the lukewarm milk, yeast, and one teaspoon of sugar. Let it sit for about 5–10 minutes until it becomes foamy (blooming).
2. Mix the Dough
To the yeast mixture, add the vanilla sugar, granulated sugar, egg yolks, oil, and sour cream. Stir in a few tablespoons of flour and the softened butter. Gradually add the remaining flour while mixing with a Danish dough whisk or a wooden spoon.
3. The Kneading Process (The Secret!)
Once the dough starts to come together, move to using your hands. Knead until the dough is less sticky, then cover it and let it rest for 30 minutes. After the rest, turn it onto a work surface and knead again until it is perfectly smooth and soft. Place it back in the bowl, cover, and let it rise for 1 hour.
4. Make the Walnut Filling
While the dough rises, grind your walnuts in a food processor. Pour the hot milk over the walnuts and add the sugar and vanilla sugar. In a separate bowl, beat the two egg whites until soft peaks form, then gently fold them into the walnut mixture. This keeps the filling light and easy to spread!
5. Shape and Roll
Divide your risen dough into three equal sections (or according to your pan size). Roll each piece into a thin rectangle. Spread the walnut filling evenly, leaving a tiny border at the edges. Roll the dough up tightly and place it into a pan lined with parchment paper.
6. The Final Rise and Bake
Let the rolls rise in the pan for 15 minutes. Brush the tops with an egg yolk for a beautiful golden finish. Bake at 180°C (360°F) for 40–45 minutes.
Sonja’s Tip: As soon as you take them out of the oven, brush the tops with a little melted butter to keep the crust soft!
Serving and Storage
Allow the strudel to cool completely before dusting with powdered sugar and slicing. This ensures the layers stay distinct and beautiful. Store in an airtight container to keep it soft for several days.
Did you make this recipe? I’d love to see your results! Tag me on Instagram or leave a comment below. Happy baking!
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