Yeast dough strudel with apples

Yeast Dough Apple Strudel - An Unforgettable Delight

A yeast dough apple strudel is more than just a simple dessert; it is an experience that blends tradition with the warm and comforting flavors of caramelized apples. Whether served warm alongside a scoop of ice cream or as an afternoon snack, this strudel will bring smiles to the faces of your loved ones. In this captivating recipe, I will guide you step by step through the preparation process, providing you with useful tips and little tricks to achieve a perfect result.

Preparation time: 30 minutes
Baking time: 45 minutes
Total time: 1 hour and 15 minutes
Number of servings: 8

Ingredients:

For the dough:
- 500 g flour
- 1 packet (7 g) dry yeast
- 220 ml lukewarm milk
- 1 whole egg + 2 egg yolks
- 1 teaspoon honey
- 4 tablespoons sugar
- 2 packets vanilla sugar
- 1 teaspoon lemon zest
- 80 g melted butter

For the filling:
- 350 ml milk
- 1 packet vanilla pudding + 2 tablespoons sugar
- 8 apples (preferably larger ones)
- 1 teaspoon butter
- 4-5 tablespoons sugar
- 1 teaspoon cinnamon

Preparation:

1. Preparing the dough: Start by sifting 500 g of flour into a large bowl, adding a pinch of salt to enhance the flavor. In another container, dissolve the yeast with 2 teaspoons of sugar in 50 ml of lukewarm milk. Wait a few minutes until the yeast becomes frothy, indicating it is active.

2. Combining the ingredients: Make a well in the center of the flour and add the yeast mixture, lemon zest, beaten eggs, the remaining milk mixed with sugar, vanilla sugar, and honey. Then add 50 g of melted butter. Mix the ingredients with a spatula or with your hands until a homogeneous dough forms.

3. Kneading: Transfer the dough to a floured work surface and knead well for about 10 minutes. Look for an elastic dough that no longer sticks to your hands. Gradually add the remaining melted butter to achieve a fine and fluffy texture.

4. Rising the dough: Place the dough in a bowl covered with a clean towel and let it rise in a warm place, away from drafts, for about 1 hour and a half. You will notice that it will rise beautifully, tripling in volume.

5. Preparing the filling: In a saucepan, bring 300 ml of milk to a boil. Meanwhile, mix the pudding powder with sugar and 50 ml of cold milk. When the milk in the saucepan starts to boil, pour in the pudding mixture and stir continuously over low heat until the mixture thickens. Once ready, let it cool.

6. The apples: Peel the apples and grate them. Place them in a pan with a teaspoon of butter, sugar, and cinnamon, and sauté for 4-5 minutes. Then, let them cool before combining with the pudding.

7. Forming the strudel: Once the dough has risen, knead it a bit to release the air, then divide it into 2 or 3 equal pieces. Roll each piece into a thin sheet, and on the sides, lightly score lines. In the center of the sheet, place the apple and pudding filling, then carefully braid the strudel, alternating each line left-right.

8. Baking: Place the strudels in a baking tray lined with parchment paper and bake in a preheated oven at 180°C for 40-45 minutes. When done, remove them and brush with a mixture of beaten egg, sprinkling sugar on top. Leave them in the oven for another 3-4 minutes to achieve an appetizing golden color.

9. Serving: Let the strudels cool slightly before cutting. You can serve them plain, dusted with powdered sugar, or alongside a scoop of vanilla ice cream or whipped cream.

Useful tips:
- If you don't have dry yeast, you can use the same amount of fresh yeast, but make sure to activate it in the lukewarm milk.
- You can experiment with other fruits, such as peaches or plums, to vary the strudel filling.
- If you prefer a more intense flavor, add some chopped nuts or almonds to the filling.
- Make sure the apples are well-drained to avoid making the filling too wet.

Nutritional benefits: Apples are rich in fiber, vitamins (especially vitamin C), and antioxidants, making them a healthy ingredient. The yeast dough contains carbohydrates that provide energy, while the vanilla pudding adds a pleasant creamy note.

Frequently asked questions:
1. Can I use whole wheat flour instead of white flour?
Yes, you can use whole wheat flour, but you may need more water or milk to achieve the desired consistency.

2. How can I keep the strudel fresh?
Store the strudel in an airtight container at room temperature for 2-3 days. You can also freeze it and thaw it later.

3. What drinks pair well with strudel?
A warm fruit tea or a cup of freshly brewed coffee are excellent choices that complement the sweet taste of the strudel.

This yeast dough apple strudel is not just a delicious recipe, but also a way to bring family and friends together around the table. So, don your apron and unleash your culinary creativity! A dessert awaits that will surely become everyone's favorite! Enjoy!

 Ingredients: Dough: 500 g flour, 1 packet dry yeast, 220 ml milk, 1 whole egg + 2 yolks, 1 teaspoon honey, 4 tablespoons sugar, 2 packets vanilla sugar, 1 teaspoon lemon zest, 80 g melted butter. Filling: 350 ml milk, 1 packet vanilla pudding + 2 tablespoons sugar, 8 (larger) apples, 1 teaspoon butter, 4-5 tablespoons sugar, 1 teaspoon cinnamon.

 Tags:  strudel dough apple strudel