At a glance
You'll spend most of the time letting the dough rise (1 hour) and waiting for components to cool before assembling this savory strudel. The actual hands-on work is straightforward – prepare a flavorful cabbage-and-bacon filling, roll it into the risen dough, and bake until golden. The whole project comes together in about 2.5 hours and gives you a versatile snack that's delicious warm or cold.
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Dough
Mix together the dry ingredients – yeast, salt and flour. Pour in the lukewarm water mixed with milk and a splash of oil. Knead in a stand mixer into a smooth, non-sticky dough, then leave it to rise for an hour under a tea towel in a warm spot.
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Filling
Finely dice the onion. Cut the streaky bacon into slightly larger cubes. Drain the cabbage well in a colander. If you'd like a milder, less sour flavour, rinse the cabbage under water first and then drain it.
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Frying and cooling
Heat some oil in a large pan and fry the onion and bacon until crisp. Add the sauerkraut, stir well, then tip everything back into the colander to let any excess fat drain off. Leave the filling to cool completely.
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