Ingredients
- Filling:
- 4 cups flour
- 1/4 cup sugar
- 3/4 tsp. salt
- 2 1/4 tsp dry yeast (dissolved in 1/2 cup warm water)
- 3/4 cup whole milk
- 1/4 cup water (doesn't matter the temperature)
- 1/2 cup butter
- 2 large eggs
- 2 (8 oz) cream cheese, softened
- 6 Tbsp. butter, softened
- 1/2 cup powdered sugar
- 2 tsp. vanilla
- Glaze:
- 2 cups powdered sugar
- 2 Tbsp. butter
- 4 Tbsp. milk
- 2 tsp. almond extract
- 1 cup crushed walnuts
Preparation
Step 1
In a large mixing bowl combine 1 1/2 cups of the flours, the sugar, salt and yeast. In a sauce pan combine the milk, water and butter and heat over medium heat until warm and the butter is just melted. Gradually add the warm liquid to the flour/yeast mixture, beat on low until well blended. Increase mixer speed to medium and beat for 2 minutes. Add the eggs and 1 cup flour and beat for 2 more minutes. Stir in enough of the remaining flour to make a dough that holds together. Turn onto a floured surface and knead in additional flour until your dough is soft, smooth and elastic. Place the dough in a lightly greased bowl, turning to coat all sides. Cover the bowl with plastic wrap and a kitchen towel and let rise until double.
Combine cream cheese, butter powdered sugar and vanilla until creamy. Set aside.
Punch down the dough and divide in half. On a floured surface roll out 1 piece of dough into a rectangle. Using a pizza cutter or knife lightly score the rectangle into thirds. Now make diagonal slices to make strips on the two outer sections (about every half inch) carefully cut away the very top strips and the very bottom strips (to allow room to close the top and bottom). Spread half of the filling into the center of the dough. Start folding the edges-- bring the top and bottom folds over and criss cross the edges starting left to right. *Repeat with the second set of dough
Let rise for 30 additional minutes. Bake at 350 for 25 minutes.
In a saucepan combine butter and water, let butter melt and add powdered sugar, almond extract and nuts. When powdered sugar is dissolved drizzle over studels. Serve immediately or store in fridge until serving.