Viennese Apple Strudel

In this reel you can see how I make it. For the strudel dough weigh all ingredients in a kneading bowl and beat for 20 minutes on low with a standing mixer. The dough will be soft and elastic. Work into a ball without any additional flour. Look for a container with a lid and pour about 1 tablespoon of oil inside. Make sure that the dough is dipped in oil from all sides. Then cover the container and let sit at room temperature for at least two hours or overnight. You can chill in the fridge, but be sure to have it come back to room temperature beforehand.

Meanwhile for the filling melt the butter in a large frying pan. If your bread crumbs are not small, first process, then add them to the butter. Stir occasionally while browning them. They should look golden after a few minutes. Set aside. Then peel and chore the apples and cut into cubes. Mix prepared apples with sugar, cinnamon and raisins, if using. Once the bread crumbs have cooled off, add to the apple mix.

Line a large dining table with a cloth covering it completely. I had a cotton tablecloth, you can also use bed linen if needed. Flour the entire surface lightly, make sure that in the center you flour a rectangle a bit more. Take out the strudel dough and place in the center of the cloth. Now roll out gently with a rolling pin. You may need to flour the bottom of the dough a bit more (only bottom). Once the dough starts moving back, stop. Cover the surface of the dough with oil, you can either brush it on or apply it with your finger. Let the dough rest prepared like this for 15-20min. Melt 130 grams of butter meanwhile. Once ready, flour your hands and arms, take off any rings or a watch. Then start stretching out the dough. You shouldn't rush this part, but also not be too slow. You will get faster over time. Be sure to always have your hands facing dough and try to start from the middle of the dough, working outwards. If there are any holes, just keep stretching, you will either leave the holes or wait until it is fully stretched to do anything about them. Every time you make strudel, you will realize that your dough will stretch more and you will get the hang of it. Just as with everything practice makes perfect. Your strudel may not look perfect, but it will get better, trust me. And the taste will be just the same.

Once you have fully stretched the dough over as much of your tablecloth as you could, brush with 2/3 of the melted butter so it does not dry. Meanwhile preheat oven to 180 degrees Celsius and line a baking sheet with parchment paper. Place the prepared apples on the dough, leaving an edge of at least 2 cm all around, I also like to only fill about 3/4 of the rectangle. Fold the edges on top of the filling and start rolling up using the tea towel below. Place the strudel on the prepared baking sheet (I do this still in the tea towel and slide it on) and brush with some melted butter. Bake for about 35-40min or until golden. Either serve still warm or cold dusted with some icing sugar. Traditionally it is served with vanilla sauce.