Traditional Viennese Apple Strudel 🇦🇹
Dough
155 ml Water
26 g Vegetable Oil
4 g Lemon Juice
250 g Bread Flour
4 g Salt
Filling
40 g Butter
70 g Panko Breadcrumbs
20 g Vanilla Sugar
80 g White Sugar
4 g Ground Cinnamon
10 Sour Apples
30 g Rum Raisins
30 g Crushed Walnuts
+ 100 g Melted Butter for Brushing
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Water, neutral oil, lemon juice. It’s not about the size of the whisk. It’s about the motion in the ocean. Gradually add the flour. Hi. No, I’m not [ __ ] greeting you. On high. Gradually add salt. 10 minutes later. Stretchy. It’s sticky, but it’s not that [ __ ] intense. Back in. Cover. That’s going to sit here for 1 hour. Butter. Bread crumbs. 10 sour apples, peeled and sliced. Nice thin slices. A little bit of lemon juice. This will stop them from going black. You don’t want that cuz if it happens, please come running in. Raisins that have been soaking in rum. Add them on top of the apples. Walnuts. White sugar. Vanilla sugar. A little bit of cinnamon. Just mix that up nicely. All that cinnamon sugar. Toss that through. Here’s the dough. 1 hour later. Flour. Little here, little there. Like a pizza. We need this paper thin. We stretch molted butter everywhere. Butter, butter, butter, butter, butter, butter. Wait till the wifey comes home and sees that I used our brand new bed sheets. Roll up a [ __ ] glorified apple pie. Time for baking. Do this here. Oh, have a go [ __ ] tight.
1 Comment
Police come running in 😂