For the classic milk cream strudel, first knead all ingredients for the dough until smooth. Place in an oiled bowl and set aside to rest.
For the filling, cut toast into cubes. Place in a bowl, pour over the milk, add sour cream and stir through.
Separate the eggs. Mix butter, powdered sugar, vanilla sugar and lemon zest until creamy. Gradually beat in egg yolks. Beat egg whites with granulated sugar until stiff peaks form.
Add the soaked toast to the butter-yolk mixture and mix well. Add rum, raisins, almonds and breadcrumbs. Then gently fold in the beaten egg whites.
Spread a large kitchen towel on the work surface and flour it. With greasy hands, pull out the oiled strudel dough from the center of the dough to the edge of the table until paper-thin. The dough is ready to be pulled out when you could read a newspaper underneath.
Brush with melted butter and sprinkle with granulated sugar. Spread the filling on the lower third of the dough. Roll up the strudel tightly with the help of the kitchen towel.
Grease a baking dish and place the strudel in it, seam side down. Brush with butter.
Bake in a preheated oven at 180 °C for 40-50 minutes. Whisk all the ingredients for the glaze and pour it over the strudel while it is baking.
You can find the video for this recipe here.