To prepare the strudel dough, combine all the dough ingredients in the bowl of a stand mixer and mix until a smooth dough is formed.

Once the dough attains the desired elastic consistency, shape it into a ball. Brush the ball with oil and allow it to rest for a minimum of 30 minutes.

For the filling, cut the bread into cubes and soak it in milk.

Beat the soft butter, half of the sugar, salt, lemon zest, and vanilla sugar (to taste) until frothy.

Gradually add the egg yolks, still beating to maintain a frothy consistency.

Fold in the soaked bread cubes, sour cream, breadcrumbs, and raisins.

Whisk the egg whites and the remaining sugar until stiff peaks form. Fold it into the filling mixture carefully.

For the egg milk, mix together milk, egg, and sugar.

Once the strudel dough has rested, roll it out into a circular shape.

Place dough on a cloth dusted with flour. Carefully lift it with the backs of both hands, and gradually pull it out to all sides.

Spread the filling onto two thirds of the dough. Brush the rest of the dough’s surface with melted butter.

Roll up the strudel and place it in a greased pan. Pour in half of the egg milk on it.

Bake in the oven for ca. 30 minutes at 180 °C top and bottom heat.

Pour the rest of the egg milk on the strudel and bake it for another 15 to 20 minutes until it gets a nice golden color.

Serve the milk-cream strudel with vanilla sauce.