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Strudel Dough

From the kitchen of Grandma Anne

Breads & Rolls - makes 6 servings

Prep time: none
Cook time: none
Rest time: none

5 ingredients

  • 3 cups Flour
  • 1/3 cup Oil
  • 3/4 teaspoons Salt
  • 1 cup Water
  • 3 Egg yolks

12 steps

  1. Bring water to lukewarm temperature.
  2. Mix flour and salt
  3. Mix in oil and slightly beaten egg yolks
  4. Add water gradually, making sure at end to make dough workable consistency
  5. Turn out on board and work until very elastic (about 15 minutes of kneading)
  6. Cover with bowl and let set at least 1/2 hour (while you prepare the filling)
  7. On a 36" x 36" or larger table, place cloth and dust it with flour
  8. Roll out dough until about 1/2" thick, in a square.
  9. Pick up dough on back of fists and work in center with fists, stretching gently
  10. Then put on center of table and, still working with fists, from the center gently pull to all sides
  11. When well stretched, continue stretching with fingertips to ends of table, letting dough hang over a little at one end (this will be folded over the rolled strudel and be under it in the pan)
  12. Any very thick parts of the dough should be stretched or cut off; any holes, patched


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