Walnut Rolled Strudel With Filling - Nußstrudel mit Füllung

4 cups flour
4 tablespoons sugar
1 cup lukewarm water
2 eggs slightly beaten
2 cakes yeast regular or dry
1/2 cup soft butter
1 teaspoon salt

Crumble yeast in bowl, add water and sugar stirring till mixture liquefies. Blend flour and butter with wire pastry blender.Mix well, mix in eggs, salt and yeast. Mix until dough is smooth and leaves side of bowl clean. Do not let rise.

Divide into four portions and roll each out in a rectangular shape spread with filling and roll up like jelly roll. Prick roll with toothpick on top and sides to keep roll from splitting while baking. Place in greased baking pans. Bake at once in 350 degrees about 30 to 45 minutes or until brown.

Walnut filling
1 pound of freshly ground walnuts
1 cup raisins
1 3/4 cups sugar
1/2 cup honey
1 cup boiled milk
1/4 cup melted butter

Mix filling in bowl using only 3/4 cup of boiled milk. If not spreadable, use the rest of the milk. Divide into 4 portions, one for each dough roll up. These cakes can be wrapped in foil and stored in the freezer after they are baked.