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
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Bring water to lukewarm temperature.
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Mix flour and salt
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Mix in oil and slightly beaten egg yolks
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Add water gradually, making sure at end to make dough workable consistency
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Turn out on board and work until very elastic (about 15 minutes of kneading)
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Cover with bowl and let set at least 1/2 hour (while you prepare the filling)
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On a 36" x 36" or larger table, place cloth and dust it with flour
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Roll out dough until about 1/2" thick, in a square.
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Pick up dough on back of fists and work in center with fists, stretching gently
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Then put on center of table and, still working with fists, from the center gently pull to all sides
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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)
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Any very thick parts of the dough should be stretched or cut off; any holes, patched
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