Yeast Strudel Dough Recipes

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STRUDEL DOUGH



Strudel Dough image

Use this dough to make Old Vienna Apple Strudel.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 5

1 1/2 cups (200 grams) unbleached bread flour, plus more for work surface
1/4 teaspoon fine sea salt
1 large egg
1 tablespoon vegetable oil, such as safflower, plus more for bowl
Warm water

Steps:

  • Stir the flour and salt together in a bowl of an electric mixer.
  • Beat the egg and oil together with a fork in a 1-cup liquid measuring cup. Add enough warm water to make 2/3 cup.
  • Use a rubber spatula to mix the liquid into the flour; make sure no flour remains on the side of the bowl and clean off the spatula.
  • Attach the dough hook to an electric mixer and mix the dough on low speed until it begins to hold together, about 5 minutes. Increase the speed a couple of notches to just below medium and mix until the dough is smooth and elastic, another 5 minutes.
  • Scrape the dough onto a lightly floured work surface and knead for 1 minute. Coat a small bowl with a very thin layer of oil and invert the dough into it; turn the dough over so that the top is oiled, and directly cover the surface of the dough with plastic wrap. Let rest for at least one hour or up to overnight.

YEAST STRUDEL DOUGH



Yeast Strudel Dough image

I submitted this recipe in answer to a request. I have not tried it. It is from "A World of Breads" by Dolores Casella

Provided by Donna M.

Categories     Yeast Breads

Time 9h

Yield 1 large strudel or two small

Number Of Ingredients 6

2 1/2 cups flour
1 cup butter or 1 cup margarine
1/8 teaspoon salt
1/2 cup sour cream
3 large egg yolks
1 package yeast

Steps:

  • Cut the flour, butter, and salt together as for pastry.
  • Have the sour cream and egg yolks at room temperature.
  • Dissolve the yeast in the sour cream and add to the flour-butter mixture along with the egg yolks.
  • Stir all together and knead with the hands until mixture is smooth.
  • Brush the dough with butter and chill for 8 hours, or overnight.
  • When ready to use, place the dough on a lightly floured board, pat it down, and then turn it over so that both sides are floured.
  • Using a rolling pin, roll the dough as thin as possible.
  • It will make a long, very thin sheet of dough which may be cut in two to make two Strudels.
  • Spread dough with filling, keeping filling short of the edges.
  • Fold sides of dough over the filling, then roll the dough carefully and seal the edges so that the filling does not seep out.
  • Lift the roll carefully and place in a buttered shallow baking pan.
  • Bake at 350 degrees for 50 to 60 minutes, or until browned and done.

STRUDEL DOUGH



Strudel Dough image

Any filling can be baked inside this easy, basic strudel dough!

Provided by Louise

Categories     World Cuisine Recipes     European     Austrian

Time 45m

Yield 36

Number Of Ingredients 7

2 ½ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
1 tablespoon white sugar
3 eggs, well beaten
3 tablespoons vegetable oil
¼ cup water

Steps:

  • In a large bowl, sift together all-purpose flour, baking powder and salt.
  • Mix sugar, eggs and 2 tablespoons vegetable oil in a small bowl. Quickly stir into the flour mixture. Mix in approximately 1/2 the water. Knead into a soft, pliable dough, using more of the water as necessary.
  • Cover dough with a tea towel and allow to sit at least 1 hour while desired filling is prepared. To use, divide into two parts. Cover half the dough with plastic wrap while you roll out the other.
  • Carefully stretch the dough into paper thinness on a lightly floured surface (a clean cotton sheet is ideal) and lightly brush with remaining vegetable oil. Fill and bake as desired.

Nutrition Facts : Calories 49 calories, Carbohydrate 7 g, Cholesterol 15.5 mg, Fat 1.6 g, Fiber 0.2 g, Protein 1.4 g, SaturatedFat 0.3 g, Sodium 43.3 mg, Sugar 0.4 g

BASIC YEAST DOUGH



Basic Yeast Dough image

You can use this dough to make all kinds of rolls, and shapes. This will keep in the fridge up to 5 days. It mixes up quick, doesn't need alot of kneading.

Provided by KittyKitty

Categories     Yeast Breads

Time 1h5m

Yield 1 dough

Number Of Ingredients 7

1 (1/4 ounce) package dry yeast
1 cup warm water (105F to 115F)
3 tablespoons sugar
2 tablespoons shortening
1 egg
1/2 teaspoon salt
3 -3 1/2 cups all-purpose flour

Steps:

  • Dissolve yeast in warm water in a large mixing bowl; let stand 5 minutes. Add sugar, shortening, egg, salt, and half of flour; beat at low speed with an electric mixer until smooth. Gradually stir in enough remaining flour to make a soft dough.
  • Place dough in a well greased bowl, turning to grease top. Cover and let rise in a warm place, free of drafts, 1 hour or until doubled in bulk, or cover and refrigerate up to 5 days. (if refrigerating, let return to room temp before proceeding).
  • Punch dough down, turn out onto a lightly floured surface, and knead 4 or 5 times. Shape and bake as desired.

Nutrition Facts : Calories 1832.2, Fat 34.6, SaturatedFat 8.6, Cholesterol 211.5, Sodium 1248.5, Carbohydrate 327.1, Fiber 11.6, Sugar 39.2, Protein 47.8

YEAST DOUGH



Yeast Dough image

This yeast dough recipe is adapted from a version by baker Seth Greenberg, owner of Just Desserts, whose treats are distributed by East End Cookie Company.Use the dough to makeSugar Buns, Sticky Buns, and Monkey Bread.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 1 3/4 pounds

Number Of Ingredients 11

2 packages active dry yeast (1 tablespoon plus 2 teaspoons)
1/4 cup warm water (100 to 110 degrees)
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1/4 cup sugar
2 large egg yolks
1 teaspoon white vinegar
1/2 teaspoon pure vanilla extract
1/3 cup sour cream
1 2/3 cups all-purpose flour, plus more for work surface
1 cup bread flour
1 teaspoon coarse salt

Steps:

  • In a small bowl, mix together yeast and warm water; set aside.
  • In the bowl of an electric mixer fitted with a paddle attachment, cream together butter and sugar on medium speed, scraping down sides of bowl with a spatula as necessary. Add egg yolks, one at a time, mixing well after each addition and scraping down sides of bowl with a spatula as necessary.
  • Add vinegar and vanilla; mix to combine. Slowly add sour cream, mixing until well combined. Add yeast mixture.
  • In a large bowl, whisk together both flours and salt. Add to mixer and mix on low until well combined and dough begins to pull away from the sides of the bowl and just begins to form a ball.
  • Turn dough out onto a lightly floured work surface. Knead dough until smooth, about 5 minutes. Lightly flour the bottom of a large glass bowl; place dough in bowl and cover with a clean damp kitchen towel. Cover bowl tightly with plastic wrap; let stand until doubled in size, about 3 to 4 hours, or refrigerate overnight.

OLD WORLD POPPY SEED ROLL



Old World Poppy Seed Roll image

Tender, soft, sweet yeast bread swirled with a creamy homemade poppy seed filling. Growing up, my mother and aunts always made this Eastern European bread for Easter and Christmas. Looks complicated, but is easy enough to make for an Old-World treat. I like it best after the second day.

Provided by Linda

Categories     Bread     Yeast Bread Recipes

Time 2h50m

Yield 16

Number Of Ingredients 12

½ pound poppy seeds
¾ cup white sugar
1 tablespoon butter, melted
1 teaspoon lemon juice
½ cup hot milk
1 (.25 ounce) package active dry yeast
½ cup warm water (100 degrees F/38 degrees C)
2 tablespoons white sugar
2 cups all-purpose flour, or more if needed
½ teaspoon salt
¼ cup butter
1 egg, separated - white reserved

Steps:

  • Place poppy seeds into a food processor and process until seeds are ground, about 1 minute.
  • Mix poppy seeds with 3/4 cup sugar, 1 tablespoon melted butter, lemon juice, and hot milk in a bowl; stir to combine. Cover poppy seed filling and refrigerate while making bread (filling will set up and thicken as it chills).
  • Mix yeast with water and 2 tablespoons sugar in a small bowl. Allow to stand until the yeast forms a creamy layer.
  • Whisk flour with salt in a bowl; use a pastry cutter to cut 1/4 cup butter into the flour mixture until the mixture resembles coarse crumbs.
  • Pour yeast mixture and egg yolk into flour mixture and stir to make a soft dough.
  • Turn dough out onto a floured work surface and knead until smooth and slightly springy, about 5 minutes. If dough is too sticky, knead in more flour, about 2 tablespoons at a time.
  • Cut dough into 2 equal pieces. Roll each piece out into a 12x16-inch rectangle.
  • Spread half the poppy seed filling over each rectangle, leaving a 1-inch border. Fold the 1-inch border back over the filling on all sides and press down.
  • Pick up the shorter side of a dough rectangle and roll it like a jelly roll; repeat with second rectangle. Pinch ends together or tuck ends under to prevent filling from leaking out.
  • Line a baking sheet with parchment paper; place rolls seam sides down on the baking sheet and allow to rise in a warm place until doubled, about 1 hour.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Beat egg white in a bowl until frothy; brush the rolls with beaten egg white.
  • Bake in preheated oven until dark golden brown on top, 30 to 40 minutes. Remove from oven and cover rolls with a clean kitchen towel until cool to keep crust soft. Cool completely before slicing.

Nutrition Facts : Calories 216.3 calories, Carbohydrate 26.8 g, Cholesterol 21.8 mg, Fat 10.6 g, Fiber 1.9 g, Protein 5 g, SaturatedFat 3.2 g, Sodium 109.5 mg, Sugar 13.3 g

STRUDEL DOUGH



Strudel Dough image

Delicious! Easy to work with, lightweight dough. It reminded me of pie dough, without all the grease. Instead of pulling it to thin in step 4, I cut it into rounds and rolled it thinner. Next time, I'm going to sprinkle the dough with sugar before baking. From a Romanian website, for ZWT4

Provided by Random Rachel

Categories     Dessert

Time 1h15m

Yield 15 serving(s)

Number Of Ingredients 5

3 cups flour (1 lb)
2 tablespoons oil
1 cup tepid water
1 dash salt
1/4-1/2 cup melted butter

Steps:

  • Place the flour on a clean, dry work surface. Make an indentation in the middle. Gradually pour the oil, salt and tepid water in this hole. Keep stirring until the flour incorporates all liquid. (Like you would make a fresh pasta dough.).
  • Knead until the dough is soft. Divide into two pieces, grease the tops, and cover. Let it rest for 10 minutes.
  • Roll 1/2 of the dough into a large rectangular sheet on a cloth or parchment covered table. Let it rest 5 minutes.
  • Gently pull the dough with your hands, starting from the middle and working to the edges. Carefully stretch the dough until it is paper thin. (I think I will just roll it a second time, instead of trying to pull it.).
  • Moisten dough with melted butter. Spread filling of choice along long edge of dough. Wrap the other side of the dough up and over the filling (like a jelly roll,) using the cloth or parchment to help it along without tearing.
  • Brush the top with additional melted butter. Slice if needed to fit onto your baking sheet, leaving a few inches between strudels.
  • Repeat with remaining 1/2 of dough if you didn't have room to prepare both pieces at the same time.
  • Bake at 350F until golden. (I made rounds filled with cooked beef, and they took 30 minutes to bake. There was no time listed, but I imagine it will take a bit longer for a whole strudel to bake).
  • For apple strudel: spread thinly sliced apples on dough, and sprinkle with cinnamon and sugar.
  • For cream cheese strudel: beat 1 lb cream cheese with 2 eggs, a tsp vanilla, and 1/3 cup sugar for the filling.
  • For meat strudels: mix 1 lb ground meat with 1 lb minced onions - she doesn't say to cook it first, but I would.
  • Also, you could use a can of pie filling as the filling.

Nutrition Facts : Calories 134.2, Fat 5.1, SaturatedFat 2.2, Cholesterol 8.1, Sodium 32.9, Carbohydrate 19.1, Fiber 0.7, Sugar 0.1, Protein 2.6

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