Make Authentic Apple Strudel in Your Kitchen | Full Recipe | Bake Along w/ Anna Olson скачать в хорошем качестве

Make Authentic Apple Strudel in Your Kitchen | Full Recipe | Bake Along w/ Anna Olson

🍎 Faster to make than apple pie! Learn how to make authentic homemade apple strudel from scratch, no puff pastry and no store-bought phyllo dough required. This step-by-step apple strudel recipe uses the same amount of apples as a pie, and only half the sugar. If you’re looking to elevate your baking skills, this classic Austrian dessert is fun, impressive, and incredibly delicious. -------- • Recipe Info • Makes 1 strudel Serves 8 to 10 This strudel is best served the day it’s baked, but can be stored, refrigerated for up to 3 days. Notes • You can make this dough ahead of time and chill it before stretching, but be sure to bring it fully up to room temperature before you start stretching. • If the strudel dough starts springing back on you as you stretch, just walk away for 5 minutes. This will give the dough a chance to relax so that when you go back to it, it’ll stretch easily. -------- • Ingredients • Strudel Dough: 1 1/3 cups (200 g) bread flour Pinch fine salt ½ cup (125 mL) warm water 3 Tbsp (45 mL) vegetable oil 1 tsp lemon juice Apples: ½ cup (50 g) raisins 6 cups (900 g) tart baking apples (about 6 apples) ½ cup (100 g) granulated sugar 1 tsp ground cinnamon Juice of ½ lemon Assembly: 1/3 cup (75 g) unsalted butter, melted 2/3 cup (90 g) dry breadcrumbs 1 egg whisked with 2 Tbsp (30 mL) water, for brushing icing sugar, for dusting -------- • Directions • 1. For the strudel dough, blend the flour with the salt in a mixer fitted with the paddle attachment. Add the water, oil and lemon juice and mix on low speed until the dough comes together and then increase by one speed and knead for 2-3 minutes (the dough will seem sticky). Turn the dough out onto a lightly floured work surface and continue kneading until it has a smooth, elastic texture. Place the dough in a covered bowl and let it rest at room temperature for at least 1 hour. 2. For the apples, first soak the raisins in hot water while peeling and thinly slicing the apples. Drain the raisins and add them to the apples, along with the sugar, cinnamon and lemon juice, tossing well. 3. To assemble, preheat the oven to 375 °F (190 °C). Lay a clean tablecloth out over your work surface and dust it evenly with flour. Place the strudel dough in the middle of the tablecloth and with your hands or a dusted rolling pin; spread the dough out as far as you can. Now switch to only using your hands (and keep them dusted with flour) and pull and stretch the dough from underneath, using the back of your hands, until it is almost transparent (it’s alright if a hole pops up here or there). 4. Once stretched as far as it can, brush the entire surface of the dough gently with butter (or spread it with your hand). Sprinkle the dough with breadcrumbs halfway, then spoon the apple filling over the breadcrumbs. Trim away the end pieces of dough and, using the tablecloth for leverage, lift and roll up the strudel dough loosely and quickly. Use the tablecloth to lift it onto a parchment-lined baking tray (you can curve it, if it is bigger than the tray) and pinch the edges to ensure the strudel is sealed. 5. Brush the top with egg wash and bake for about 45 minutes, until it is a rich golden brown. Allow the strudel to cool for at least 20 minutes before slicing, and serve each slice generously dusted with icing sugar.