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Strudel Dough 2

This recipe can be used for both sweet and savory fillings.

For the dough
1 3/4 cups Bread Flour (You need the gluten of Bread Flour for this recipe, so do not use All Purpose, Cake, Whole Wheat, or Pastry flour)

1/2 teaspoon Salt
2 1/2 tablespoons Oil
5 oz Water (warm but not hot)

Additional Ingredients
Oil for brushing dough
Melted Butter for brushing dough
2 cups Fine Bread Crumbs sauteed in 2/3 cup Butter
4 cups Filling

Place the flour in a bowl. Make a well in the center and add the other dough ingredients. Add enough water to make a soft, sticky dough. The dough should come off the sides of the bowl, but still be moist.

The dough must now be kneaded until it is very elastic and smooth. If kneading by hand, this will take around 15 minutes. If using a mixer, using the dough hook, mix for 10 minutes, then take dough out of the mixer and knead by hand an additional 5 minutes.

Place dough in an oiled bowl. Brush the dough with a little oil also, cover with plastic, and allow dough to rest at room temperature for 1/2 hour.

Place the bowl with the dough in a pan of very warm to medium hot water. Turn the dough around in the bowl 1 - 2 times so that the entire dough becomes lukewarm. This may take 10-15 minutes.

Preheat oven to 350°F. Grease a large sheet pan or line it with parchment paper.

Cover a table with a clean, smooth table cloth. The table cloth should hang over the sides of the table. Rub flour into the cloth, especially in the center.

Lay the dough on the cloth and sprinkle it with flour. Rollout the dough using a rolling pin to the size of a large handkerchief. Brush the dough with oil to keep it from drying out.

Dip your fists in flour. Place your fists (palms down) under the dough. Stretch the dough with your fists, working from the center to the outside. If dough begins to dry out, brush it with oil. Stretch the dough until it is paper thin. The dough should be so thin that you can almost see through it. Don't worry if you have a few small wholes in the stretched out dough.

When the dough is evenly stretched out, cut off edges to make a rectangular shape. Allow the dough to dry for about 10 minutes, but do not let it become brittle.

Brush dough with melted butter. Brush from the middle to the edges.

Sprinkle dough evenly with the sauteed bread crumbs. The bread crumbs keeps the dough from getting soggy. It creates a barrier so the dough becomes flakey during baking.

Arrange a 2-inch thick strip of filling across one end of the dough (short side of rectangle), leaving about a 1 1/2 inch border from the edges. Fold over the 1 1/2 inch flaps of dough to the right and left of the filling. Brush the outside of the flaps with butter.

Lift up the end of the cloth nearest the filling and make the dough fold over onto the filling. By raising the cloth, gently continue this procedure until all of the dough is completely rolled around the filling. As you are rolling the dough up, continue to brush the dough with melted butter.

Flip the strudel onto the prepared pan. Cut a few small ventilation wholes on the top of the strudel. Bake the strudel for about 1 hour, basting it occasionally with melted butter, until the strudel is golden brown.

More Information on the Strudel

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