STRUDEL DOUGH
Use this dough to make Old Vienna Apple Strudel.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 5
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.
STRUDEL DOUGH
Any filling can be baked inside this easy, basic strudel dough!
Provided by Louise
Categories World Cuisine Recipes European Austrian
Time 45m
Yield 36
Number Of Ingredients 7
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.
Nutrition Facts : Calories 49 calories, Carbohydrate 7 g, Cholesterol 15.5 mg, Fat 1.6 g, Fiber 0.2 g, Protein 1.4 g, SaturatedFat 0.3 g, Sodium 43.3 mg, Sugar 0.4 g
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- In a mixing bowl add the flour and salt, mix well. Make a well in the center and add the warm water, only 1/2 Tablespoon oil, and egg. Mix the ingredients well to a dough.
- Take the dough to a floured working surface and knead it well and smash it if you are in the mood. The more you knead the strudel dough, the better since the gluten gets activated with the water, force, and warmth. That will help the dough to stretch well. To test if your dough is ready, take it up into your hand and if it drops quickly it's good.
- Make a smooth ball. Add the remaining oil onto the surface of the dough and spread it evenly all around the ball of dough. Then keep the ball in one place and cover with a warm mixing bowl (I just place a nonmetal bowl into the micro for a few seconds to get warmish).
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