Yeast Strudel Dough Recipes

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.

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.

Steps:

• In a small bowl, mix together yeast and warm water; set aside.
• In the bowl of an electric mixer fitted with a paddle attachment, cream together butter and sugar on medium speed, scraping down sides of bowl with a spatula as necessary. Add egg yolks, one at a time, mixing well after each addition and scraping down sides of bowl with a spatula as necessary.
• Add vinegar and vanilla; mix to combine. Slowly add sour cream, mixing until well combined. Add yeast mixture.
• In a large bowl, whisk together both flours and salt. Add to mixer and mix on low until well combined and dough begins to pull away from the sides of the bowl and just begins to form a ball.
• Turn dough out onto a lightly floured work surface. Knead dough until smooth, about 5 minutes. Lightly flour the bottom of a large glass bowl; place dough in bowl and cover with a clean damp kitchen towel. Cover bowl tightly with plastic wrap; let stand until doubled in size, about 3 to 4 hours, or refrigerate overnight.

Steps:

• Combine 1/2 cup warm water with 2 tablespoons of yeast and in a large mixing bowl and set aside for about 5 minutes.
• Combine the 1 1/4 cups warm water with the butter or oil and add to the yeast mixture after it has expanded.
• Combine the salt and flour and add 2 cups of flour to the yeast / water mixture and mix well.
• Continue adding flour until a soft dough forms and begins to pull away from the sides of the bowl. Turn the soft dough out onto a well floured surface and knead in remaining flour, continuing to knead for about 10 minute until the dough is very soft and pliable.
• Place the dough into a well-greased pan, turning once to coat and allow to rise for about 1 1/2 hours. Dough is ready when doubled in size and indentation remains when pressing a finger into the center.
• Press to deflate and shape the dough as you desire. You can use it to make mini pizzas, hot dog wraps, 2 regular sized pizzas, 2 loafs of bread or cinnamon bread.
• After shaping the dough, allow to rise again for 10-15 minutes before baking. Bake in a very hot oven (450-500 F) for 12-15 minutes. Check for desired golden color / doneness. Ovens vary in cooking time, so check the dough at about 10 minute and then adjust the cooking time / temperature according to your oven.

Steps:

• Cut the flour, butter, and salt together as for pastry.
• Have the sour cream and egg yolks at room temperature.
• Dissolve the yeast in the sour cream and add to the flour-butter mixture along with the egg yolks.
• Stir all together and knead with the hands until mixture is smooth.
• Brush the dough with butter and chill for 8 hours, or overnight.
• When ready to use, place the dough on a lightly floured board, pat it down, and then turn it over so that both sides are floured.
• Using a rolling pin, roll the dough as thin as possible.
• It will make a long, very thin sheet of dough which may be cut in two to make two Strudels.
• Spread dough with filling, keeping filling short of the edges.
• Fold sides of dough over the filling, then roll the dough carefully and seal the edges so that the filling does not seep out.
• Lift the roll carefully and place in a buttered shallow baking pan.
• Bake at 350 degrees for 50 to 60 minutes, or until browned and done.