Austrian Strudel Dough
- 750 g. all-purpose flour
- 250 g. bread flour
- 600 ml. warm water
- 14 g. salt
- 30 ml. grapeseed oil
- In small mixing machine with dough hook, mix flours, water, salt and oil until gluten develops. Form into two balls; knead well. Wrap dough in plastic; rest for at least 1 hour.
- On tablecloth lightly dusted with flour, roll 1 ball of dough into a circle. Hand-stretch and pull dough out to a thin sheet. Lay filling on lower edge of cloth. Tear off thick lower edge of dough. Roll up, with aid of tablecloth, three-quarters of the way. Tear off thick top edge of dough before rolling up completely.
- Transfer, seam-side down, to buttered sheet pan. Twist ends of strudel; fold under to prevent filling from seeping out. Let strudel rest for 30 minutes. Repeat process with second ball of dough.
- Brush strudels with milk just before baking. For sweet strudels, dust with powdered sugar. Bake. Slice; serve.
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