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LOCATION: Recipes >> German >> Apple Strudel 09

Print this Recipe    Apple Strudel 09

2 pounds high gluten flour
4 eggs
1/2 oz. salt
12 oz. water
2 1/2 oz. veg. oil

Mix with a dough hook on 2nd speed for exactly 8 minutes.

Remove dough, brush with oil. Cover with plastic. Rest for 1 hour
on top of your oven.

If you refrigerate the dough, let it stand at room temp 1 1/2
hours before working.

Stretch dough over a 6'x 3' table covered with a pastry cloth.

Brush with clarified butter Sprinkle w/ cinnamon sugar. Sprinkle
with 14 oz dried white breadcrumbs. Peel and chop 10 apples
coarsely. Line these up along the bottom edge of the dough. you
can also add nuts or rasins.

Using the pastry cloth to lift, start rolling the strudel up. Trim
excess dough around the edges.

Brush it with more butter, score it with a knife.

Roll it in an S shape on a full sized sheet pan. Won't fit unless
you have a really big pan and a really big oven.

Bake in a convection oven till nicely browned at 350-360 F.

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