Topfenstrudel

Method

Make the dough by combining flour, salt, egg, water and oil, kneading until smooth and elastic, then let rest for 30 minutes. Soak raisins in rum or water. Mix curd cheese with sugar, egg yolks, lemon zest, lemon juice, vanilla and plumped raisins until combined. Stretch the dough on a floured cloth into a thin rectangle, brush with melted butter and sprinkle breadcrumbs over it. Spread the filling along one long edge, then roll tightly using the cloth, tucking in the ends as you go. Place seam-side down on a buttered baking tray and brush generously with remaining butter. Bake at 190C for 45-50 minutes until golden brown. Cool slightly, dust with icing sugar and serve warm or at room temperature.