Cottage cheese strudel

Preparation steps

• Preferably, all ingredients are at room temperature. I prepare the dough in a bread pan, but it turns out just as well "by hand". I put all the ingredients in a bowl and the process of mixing and raising the dough takes about 2 hours. According to the program for sweet bread, I set the oven to the following: preheating for 10 minutes, mixing for 12 minutes, raising for 25 minutes, mixing for 10 minutes, and raising again for 35 + 30 minutes.
• Stir the cottage cheese, sugar and vanilla sugar lightly and gradually add about a deciliter of milk (necessarily cold) to get a mixture that is easy to spread.
• When the dough is ready for filling, I lightly mix it and divide it into two balls (approx. 550 g) and roll it out to about half an inch thick. I spread the prepared filling, and roll it. I also spread the edges, just lightly fold them up in the pan, because we like it when the strudel is generously filled.
• I transfer the strudels to a greased and floured baking tray (approx. 20x30 in size) and leave them for another 45 minutes at room temperature so that the dough rises a little more.
• Bake the strudel in a preheated oven at 180 degrees for about 45 minutes. I think everyone knows their oven best, so they can estimate for themselves how long it takes them to bake nicely. I don't coat my strudels with egg, but about halfway through baking, when the crust is slightly browned, I coat it with a little butter. Once the strudel is baked, I leave it in the warm oven for at least another hour to gradually cool and remain juicy.
• NOTE: if you overdo it with the filling it is possible that the dough does not rise well, so do not overdo it with the filling.