Basic Strudel Dough Recipe
This basic Strudel dough recipe is used for the classic Wiener Apfelstrudel
250 g / 8.8 oz fine flour, pinch salt
1 – 2 tablespoons vegetable oil or 20 g / 0.7 oz melted butter
Up to 1/8 L / 1/2 cup lukewarm water
Vegetable oil or melted butter
Sieve flour into a bowl or on a cutting board, mix salt into it. Create a valley
in the flour and pour the oil or lukewarm butter, egg and lukewarm water inside
the valley. Mix quickly to a soft and sleek dough, keep your bowl or cutting board
clean and dry. Never add water or fat which is too hot.
Knead the dough
rapidly with your hands until it separates from the cutting board or bowl and until
it’s elastic, sleek and soft.
Divide the dough in 2 or 3 parts, form
into a sleek ball brush lightly with oil and let rest under a moist hot pot for
1/2 hour. This makes the dough especially elastic, easier to stretch and it
prevents it from forming a crust.
The preparation of the filling,
greasing of the baking dish usually occurs during the resting time of the dough.
Stretch the strudel dough: use a rolling pin to flatten it to the
size of a dinner plate on a clean kitchen towel sprinkled with flour, brush
on some fat (oil or melted butter). Stretch the dough first in the air over
the back of your hands (like pizza) then lay it back on the kitchen towel
and use your flat side of your hand to gently stretch it to all sides keeping
in mind the final shape to fit your baking dish (stretch it square-ish).
At the end flatten the edge of the dough with your fingertips, you don’t
want a thick edge on the dough.
Fill the dough immediately:
brush on some fat. If you have a juicy filling, sprinkle first with
some bread crumbs or chopped nuts, spread the filling evenly leaving
out the edges. Fold over the edges, brush some fat on the folded edges.
Carefully picking up your kitchen towel at the ends roll the dough
loosely, then slide it carefully onto your buttered baking sheet with
the dough seam on the bottom. Brush on some fat on top.
Bake in preheated oven for 30-45 minutes depending on thickness of
the dough at 390-420°F on medium or lower rack.
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