Title: Strudel Dough***Cmkd93f
Categories: Pastry German Jewish
Yield: 12 Servings
| 4 | c | Flour, (preferably bread flo |
| 2 | ts | Salt |
| 2 | | Large eggs |
| 2 1/2 | c | Water |
| 8 | tb | Butter (unsalted), melted |
| 1 | ts | White vinegar or lemon juice |
| | | Strained (optional) |
Sift the flour and salt onto a board or into a large bowl. Make a well in
the center. Lightly beat the eggs with a fork, then beat in the water and
half of the melted butter. Add the vinegar or lemon juice, if desired. Pour
the egg mixture into the well in the flour. Stir until all of the flour is
incorporated into the egg mixture and the dough is smooth. On a floured
board, knead the dough for at LEAST 10 minutes; or until it is smooth,
shiny and blistered on the surface. Brush the dough generously with melted
butter, place it in a bowl, cover it with plastic wrap and let it rest for
30 minutes. Cover a large table completely with a floured cloth. Place the
dough in the center of the cloth and, working in all directions, roll out
the dough as thin as possible. Spread a little melted butter over the
dough, and stretch it with your hands--CAREFULLY working all around the
table to avoid tearing the dough--until it is very thin and almost
transparent. As you stretch, brush the dough with more butter as necessary.
Cut off any thick edges, then let the dough rest for about 15 minutes
before using it. NOTE: The 2 lbs of dough produced by this recipe can be
stretched into a sheet about 6 feet square--enough for two 3-foot strudels.
Any excess dough can be restretched. With practice in stretching the
dough, you may be able to make a 6-foot square out of 1 pound of
dough.
GOOD LUCK!!!