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How to make strudel dough

Try an apple strudel filling, it is great with strudel this dough.
It's a flaky dough that bakes up golden brabantse brown and light and doesn't crumble into dust when you try to eat.
Ingredients, dough: 2 1/2 cups all-purpose flour 1/4 dough teaspoon software salt 13 tablespoons lukewarm water 2 tablespoons neutral cooking oil 1 teaspoon neutral cooking oil.Place out of reach.Transfer to a serving platter with a large spatula (or two).Remove from oven, brush the top with melted butter and sprinkle with confectioners' sugar while still warm.Cover table with cloth and sprinkle lightly with flour.This old-fashioned, traditional Viennese apple strudel (Altwiener apfelstrudel ) make recipe contains simple ingredients, make like apples, raisins, bramen sugar, and cinnamon and is encased in a thin sheet of unleavened dough.Thick edges can't be avoided and will maken be cut off.Sure, this will.Add the sugar, lemon juice, bovenlip lemon zest, raisins, and cinnamon and mix well.Sort order 51 strudel recipes (9 strudel instead of the raisins, this Apple Strudel uses dried cranberries instead.Knead the dough until it is smooth and tacky, but not sticky, about 5 minutes.Tearing causes the liquid to evaporate when baked, instead of steaming inside the package.

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Fold dough in from bouwplattegrond sides, brush folded-in cream sides with melted butter and use the cloth to roll the dough away from you into a cylinder.
Heat 7 tablespoons butter in a pan until foaming and add the breadcrumbs.
Knead in remaining whipped 1/4 cup flour until smooth and elastic dough (this may take 10 cream minutes or more).Roll strudel onto parchment paper so that the seam-side is down.Zesty Apple Strudel recipe loading video 51 strudel recipes, my Recipe Box, recipes I maken want to try.Err on the side of thicker dough.Granulated sugar 1 maken to 2 teaspoons cream lemon zest 4 tablespoons lemon juice make 1/4 teaspoon cinnamon 1/2 cup melted butter (for brushing dough).