Yeast Strudel Dough Recipe
Prep Time: 8 hours
Cook Time: 1 hour
Total Time: 9 hours
Yield: 1 large strudel or two small
Description:
This delightful Yeast Strudel Dough recipe, sourced from “A World of Breads” by Dolores Casella, promises a taste of authentic German goodness. While I have not personally tested this recipe, it comes highly recommended in response to a specific request. With its origins deeply rooted in European culinary traditions, this yeast dough offers a perfect balance of flavors and textures, making it an ideal choice for any occasion, whether it’s a cozy weeknight dinner or a special gathering with loved ones.
Ingredients:
- 2 1/2 cups flour
- 1 cup butter
- 1/8 cup margarine
- 1/2 teaspoon salt
- 3 tablespoons sour cream
- 1 egg yolk
Instructions:
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Preparation:
- Begin by ensuring that the sour cream and egg yolks are at room temperature. This step is crucial for achieving the desired consistency and texture in your dough.
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Mixing the Dough:
- In a large mixing bowl, cut the flour, butter, and salt together, creating a mixture reminiscent of pastry dough. This process ensures that the ingredients are evenly distributed and contribute to a tender, flaky texture.
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Adding Wet Ingredients:
- Dissolve the yeast in the sour cream, then incorporate it into the flour-butter mixture along with the egg yolks. Stir all the ingredients together until well combined.
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Kneading:
- With clean hands, knead the dough until it becomes smooth and elastic. This step may take some time and effort but is essential for developing the gluten and achieving the desired consistency.
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Chilling the Dough:
- Brush the dough with butter, then cover it and refrigerate for at least 8 hours or overnight. This extended chilling time allows the flavors to meld and the dough to relax, making it easier to work with later.
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Rolling Out the Dough:
- When you’re ready to use the dough, place it on a lightly floured surface. Pat it down gently, then flip it over to ensure both sides are floured evenly.
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Rolling Thin:
- Using a rolling pin, roll the dough out as thin as possible. Aim for a long, very thin sheet of dough that can be easily manipulated and filled.
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Filling and Rolling:
- Once rolled out, spread the dough with your desired filling, leaving a small border around the edges. Carefully fold the sides of the dough over the filling, then roll it up tightly, ensuring that the filling is securely encased.
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Sealing the Edges:
- Seal the edges of the rolled dough to prevent any filling from leaking out during baking. A firm press along the seam should do the trick.
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Baking:
- Transfer the rolled dough to a buttered shallow baking pan. Bake in a preheated oven at 350°F (175°C) for 50 to 60 minutes, or until golden brown and cooked through.
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Serving:
- Once baked to perfection, allow the strudel to cool slightly before slicing and serving. This delightful treat pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent touch.
Nutritional Information (Per Serving):
- Calories: 3196.1
- Fat: 225.1g
- Saturated Fat: 137g
- Cholesterol: 1168mg
- Sodium: 1693.4mg
- Carbohydrates: 248g
- Fiber: 9.9g
- Sugar: 1.4g
- Protein: 48.6g
Keywords:
Breads, German, European, Weeknight, Oven
Tips and Tricks:
- For added flavor, consider incorporating spices such as cinnamon or nutmeg into your filling mixture.
- Experiment with different fillings, such as fruit compotes, nuts, or savory options like cheese and spinach, to create your own unique variations.
- To save time, prepare the dough in advance and freeze it for future use. Simply thaw in the refrigerator overnight before rolling out and filling.
Enjoy your baking adventure with this delightful Yeast Strudel Dough recipe! 🥨🍞
