Dough ingredients:
250g fine white (pastry) flour (a little over 2 3/4 cups)
2g salt (about 1/3 teaspoon)
1 medium egg
100g lukewarm water (a little under 7 Tablespoons)
20g sunflower oil (1 1/2 Tablespoons)
For the Apple Filling:
150g butter breadcrumbs (about 1 1/4 cups) recipe below
150g cinnamon sugar (about 3/4 cup) recipe below
170g raisins (about 6 oz)
10g lemon juice (about 2 teaspoons)
1Kg peeled sour apples (a little over 2 pounds) cored and sliced
Shot of Rum
Make the dough by mixing all of the dough ingredients together together to a soft dough and knead it until it looses from the hands and table (or, if using a stand mixer until it forms a ball on the dough hook and no longer sticks to the bowl). Form it into a ball and place it into a bowl of vegetable oil (it should cover the dough) for 30 minutes.
The filling:
Butter breadcrumbs:
Melt 50g (about 3 1/2 Tablespoons) of butter in a pan. Add 100g plain breadcrumbs (about 8/10 of a cup) to the pan and roast until they take on a golden brown shine.
Cinnamon Sugar
Mix 140g (a little under 3/4 cup) sugar with 10g (about 4 teaspoons) cinnamon.
Strudel Filling
Anywhere from 1 hour to overnight, soak the raisins in the rum (so that you get drunken raisins). Then mix all of the other ingredients together in a large bowl.
Making the Strudel
You will need a linen or cotton cloth about a square yard or so. Flour it well. Place it on a flat surface (The Strudel bakery had a nifty marble slab on a turntable that I would love to get my hands on. It was about 3ft X 2 ft).
Place your dough in the middle of your cloth.
Roll it out flat in a close to rectangular shape.
Begin to stretch it with the backs of your hands (after flouring them well)
Stretch it bigger and bigger...slowly as to not to rip it
This is Michael showing off. It is not recommended to do this unless you are an expert...LOL. I also wanted you to see the cool vaulted ceilings of the bakery...cool, right?
The strudel dough with get stretched very large and be paper thin.
You will know it is the right thickness when you can read through it.
When you have carefully placed the dough over the board and cloth, put the filling to one end, shaping it like a loaf. You will then fold the one edge over the filling and brush it with melted butter.
Use the cloth to then roll the strudel across the dough.
Twist and pinch off the ends, tucking them under.
Use the cloth to gently lift the strudel and carefully roll it onto a buttered baking tray. Brush it with melted butter. Bake at 190 Celsius...which is about 375 Fahrenheit (for those of us in the US) until the strudel takes on a golden brown shine (I think I remember him saying about 20 -30 min...but just watch the oven). Take out and brush with more butter.
Important! Wait about 1 hour to cut your strudel. If you don't give it a chance to cool and firm up a bit, it will liquefy and make a hot melted apple mess.
Many thanks to Strudel Chef Michael and the Cafe Residenz at the Schönnbrunn Schloβ
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