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Real Homemade Strudel Dough

Real Homemade Strudel Dough comes together with Flour, Plus Butter Melted, Vinegar, Warm Milk, and Unsalted Butter Clarified. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 3 cup
• 1 tbsp
• 1/4 tsp
• 3/4 cup
• 3/4 lb

Method (preview)

1. 1

   In the work bowl of a food processor, combine the flour with the salt.

2. 2

   Add the eggs, melted butter and vinegar and process until well mixed.

3. 3

   Add the milk and process until all has been absorbed.

4. 4

   Scrape down the sides and run the processor for a minut e more until the dough is smooth and elastic.

5. 5

   Place a cloth (an old clean bed sheet works great) over a large table you can walk around, and flour the cloth liberally.

6. 6

   On a lightly floured counter, roll the dough out into a rectangle as lareg and flat as possible without tearing.

7. 7

   Place it on the floured cloth. Remove all jewelry from your hands and wrists. Dip the backs of your hands in flour.

8. 8

   Form your hands into loose fists, tucking your thumbs under your other fingers, and slide them under the dough.

9. 9

   Toss the dough gently to move it a bit to the right or the left, so that as your hands move, they keep stretching the dough evenly all the way around.

10. 10

    Stretch the dough into as thin a sheet as possible.

11. 11

    Brush the dough with some of the clarified butter and fold in half.

12. 12

    Brush with more clarified butter and spread the filling across the dough, mounding more of it along one of the longer sides.

13. 13

    Roll up jelly roll-style, starting at the edge where the filling is mounded.

14. 14

    The sheet of dough will naturally roll up on itself into a long thin log.

15. 15

    Brush the outside with more clarified butter, cut in four lengths, which will fit on a sheet pan, and slide onto two buttered sheet pans.