Traditional German Breakfast Strudel

Method

1. In a large bowl, combine the flour, cold butter pieces, 1 tablespoon sugar, and salt. Use a pastry cutter to cut the butter into the flour until the mixture resembles coarse crumbs.
2. Add the egg yolks, warm milk, and yeast. Mix until a dough forms. Turn the dough out onto a lightly floured surface and knead briefly until smooth. Shape into a disk, wrap tightly in plastic wrap, and refrigerate overnight.
3. The next morning, remove the dough from the fridge. Prepare the filling: in a clean bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the 1 cup sugar, beating continuously until stiff, glossy peaks form.
4. Gently fold the ground nuts and cinnamon into the meringue until just combined. Set aside.
5. Cut the chilled dough in half. On a lightly floured surface, roll one half into a large rectangle (about 1/4-inch thick).
6. Spread half of the nut filling evenly over the rectangle, leaving a small border around the edges. Starting from one long side, tightly roll the dough into a log. Pinch the seam and ends to seal. Repeat with the remaining dough and filling.
7. Place the strudels seam-side down on a parchment-lined baking sheet. Cover loosely with a clean kitchen towel and let rise in a warm place for 1 1/2 hours.
8. Preheat the oven to 325°F. Bake the strudels for 35–40 minutes, until golden brown. Let cool slightly on the baking sheet before slicing. If desired, drizzle with a simple icing made from powdered sugar and milk.