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I never met my Great Grandma Enchelmaier but knew she was my grandma’s mother, was all German, and that I inherited her really delicious nut strudel recipe. I made it for my kids for the first time this past week and it was as delicious as I remember–and what a hit with everyone!



2 1/4 teaspoons (1 package) yeast
1/4 cup warm water
2 1/2 to 3 1/2 cups flour
1/2 cups sugar
1 egg
1/4 cup plus 2 Tablespoons butter, softened
3/4 teaspoons salt
1/2 cup milk, warmed

Bread Machine Method
Add ingredients according to bread machine instructions (usually wet ingredients on bottom, then dry ingredients on top). Set to dough setting and run.

Traditional Method
Dissolve yeast in warm water with a pinch of sugar to activate yeast. Meanwhile, scald and cool milk. Mix in sugar, salt, egg, and butter. Then combine activated yeast mixture. Mix in half the flour and beat until smooth. Slowly add remaining flour, and knead until dough is firm and slightly sticky, but not dry. Let rise one hour or until doubled.

Nut Mixture
8 ounces chopped or ground pecans
1/2 cup sugar
1/4 cup butter

Mix and heat until butter is melted and ingredients are combined. When dough is ready, roll out into a large rectangle. Sprinkle nut mixture over the top all the way to the edges. Roll tightly (like a cinnamon roll). Pinch seams tightly and place on a greased pan in the shape of a U. Let rise again until double. Bake at 350F for 30 to 45 minutes or until golden brown. Sprinkle with powdered sugar. Slice and serve.


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True stories of raising children, remodeling, braving the elements and plotting out life, all while living on a humble acreage in central Indiana.

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