Apfelstrudel In Milch Gebacken Apple Strudel Baked In Milk Recipes

APFELSTRUDEL (CLASSIC APPLE STRUDEL)

Steps:

• To make the dough: Place the flour, egg, soft butter and salt in the bowl of an electric mixer. Mixing with the dough hook on low speed, add enough of the cold water to make a soft dough. Knead the dough in the electric mixer at medium speed until it is smooth and elastic, about 5 minutes. Form the dough into a ball and coat it with oil. Cover and let rest at room temperature for about 1 hour.
• For the filling: To make the coarse bread crumbs, toast slices of white bread in the oven until crisp, about 10 minutes. Break into pieces and place in a food processor. Pulse the processor until the bread resembles large bread crumbs. In a saute pan, over medium heat, saute the bread crumbs in 1/4 cup of the melted butter until they are golden brown. Reserve the sauteed bread crumbs and the remaining melted butter separately. Combine the sliced apples, granulated sugar, raisins, nuts, ground cinnamon and about half of the bread crumbs. Cut the firm butter into chunks and gently toss together with the apple mixture.
• To Assemble: Cover a work surface approximately 4 feet by 4 feet with a clean piece of cloth. The cloth is used to facilitate stretching and rolling the dough. Make sure that the cloth is securely fastened to the table. Dust the cloth lightly with the flour. Place the rested dough in the center of the cloth. Using a rolling pin, roll the dough into a large, thin rectangle. When the dough is as thin as it will go with the rolling pin, it is time to begin stretching and pulling the dough. To stretch and pull the dough, place your hands under the dough, and, using your thumbs and the back of your hand, gently begin pulling and stretching the dough. Pull and stretch the dough until it is a rectangle approximately 3 1/2 feet by 2 1/2 feet. Be very careful when you are pulling and stretching not to tear the dough. After it is pulled to the proper size, let the dough relax on the table for a few minutes. There will be a thick edge around the edges, trim this away. You also want to trim off any parts of the dough that hang over the edges of the table. Place the apple filling next to the long edge of the dough closest to you. Form the filling into a thick log. Brush some of the reserved melted butter generously over the remainder of the dough. Sprinkle the remaining bread crumbs over the dough. Using the cloth to help lift the dough, roll the strudel as you would a jelly roll, starting from the filling side. Place the strudel, seam side down, in a horseshoe shape on a sheet pan lined with parchment paper. Brush the strudel with the last of the melted butter. Bake in a preheated 375 degree F oven for about 35 minutes, Remove the pan from the oven and cool. Slice the the strudel into individual servings and serve either warm or at room temperature.

GERMAN APPLE STRUDEL

Steps:

• Place flour in a mixer bowl; beat in 1/4 cup oil (mixture will be slightly crumbly). In a small bowl, slowly whisk warm water into beaten egg; add to flour mixture, mixing well. Beat in remaining oil until smooth. Transfer to a greased bowl, turning once to grease the top. Cover and let rest in a warm place, about 30 minutes., Preheat oven to 350°. Spread bread crumbs into an ungreased 15x10x1-in. baking pan. Bake 10-15 minutes or until golden brown, stirring occasionally. Cool completely., Tape a 30x15-in. sheet of parchment onto a work surface; dust lightly with flour. Divide dough in half; place 1 portion on parchment and roll to a very thin 24x15-in. rectangle. (Keep remaining dough covered.) Remove tape from parchment., Sprinkle 3/4 cup bread crumbs over rectangle to within 1 in. of edges. Starting 3 in. from a short side, sprinkle 3 cups apples and 1/4 cup raisins over a 3-in.-wide section of dough. Mix sugar and cinnamon; sprinkle half of the mixture over fruit. Drizzle with half of the melted butter., Roll up jelly-roll style, starting at fruit-covered end and lifting with parchment; fold in sides of dough as you roll to contain filling. Using parchment, transfer strudel to a 15x10x1-in. baking pan; trim parchment to fit pan., Bake on lowest oven rack 45-55 minutes or until golden brown, brushing top with sour cream 2 times while baking. Repeat with remaining ingredients., Using parchment, transfer to a wire rack to cool. Serve warm or at room temperature.

APFELSTRUDEL IN MILCH GEBACKEN (APPLE STRUDEL BAKED IN MILK)

Steps:

• 1. Place the flour in a bowl. Make a well in the center and add the salt, oil, and egg. Add enough water to make a soft, sticky dough. The dough should come off the sides of the bowl, but still be moist.
• 2. 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.
• 3. 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.
• 4. In the meantime, prepare the filling. Drain the raisins. Wash and peel the apples. Remove the cores and slice apples into chunks. Add apples to a bowl, add the lemon juice, lemon zest, sugar, raisins, and cinnamon. Mix together and set aside.
• 5. Preheat oven to 375°F. Grease a large roasting pot with half of the butter. 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.
• 6. Lay the dough on the cloth and sprinkle it with flour. Roll out 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.
• 7. When the dough is evenly stretched out, cut off edges to make a rectangular shape. Brush dough with a thin layer of sour cream. Brush from the middle to the edges.
• 8. Spread the apple filling evenly over the dough, 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. Lift up the cloth on one of the long sides to start rolling up the dough. By raising the cloth, gently continue this procedure until all of the dough is completely rolled around the filling.
• 9. Use the cloth to transfer the strudel into the prepared pan. Brush the dough with melted butter. Heat up the milk and pour hot milk into the roasting pan, so that the strudel is sitting in the milk. Bake the strudel for about 1 hour, basting it occasionally with milk, until the strudel is golden brown. Remove the strudel from the oven. Remove it from the pan and allow it to cool slightly. Dust the strudel with powdered sugar. Serve warm with vanilla ice cream, whipped cream, or a vanilla sauce.