Yeast Strudel Dough Recipes

YEAST STRUDEL DOUGH

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

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.

STRUDEL DOUGH

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.