Soak the bread in warm milk, squeeze and strain. Add yolks, sour cream, grated horseradish, sugar, salt and a little lemon juice. Beat the egg whites until stiff and fold into the mixture. Spread butter on the strudel dough and spread the bread mixture on two thirds of the surface. Roll up the strudel with the help of the cloth and brush with butter. Wrap it in a kitchen towel and cook it in hot salted water for 40 minutes. Lift out the finished strudel, pour cold water over it briefly and only then unwrap it from the cloth (it is easier to loosen this way). Carve and serve.
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