Austrian Strudel Dough
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Credit: Martin Heuser, Chef/Owner, Affäre, Kansas City, Missouri
The National Culinary Review, July/August 2017
750 g. all-purpose flour
250 g. bread flour
600 ml. warm water
14 g. salt
30 ml. grapeseed oil
1. In small mixing machine with dough hook, mix flours, water, salt and oil until gluten develops. Form into two balls; knead well. Wrap dough in plastic; rest for at least 1 hour.
2. On tablecloth lightly dusted with flour, roll 1 ball of dough into a circle. Hand-stretch and pull dough out to a thin sheet. Lay filling on lower edge of cloth. Tear off thick lower edge of dough. Roll up, with aid of tablecloth, three-quarters of the way. Tear off thick top edge of dough before rolling up completely.
3. Transfer, seam-side down, to buttered sheet pan. Twist ends of strudel; fold under to prevent filling from seeping out. Let strudel rest for 30 minutes. Repeat process with second ball of dough.
4. Brush strudels with milk just before baking. For sweet strudels, dust with powdered sugar. Bake. Slice; serve.
2 balls dough (2 strudels/32 portions)
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