Stretched Dough for Strudels

To prepare stretched dough for strudels, you basically need only flour, lukewarm water, oil, and salt. For boiled strudels, add one egg to prevent the dough from falling apart during cooking, and the addition of vinegar ensures that it stretches more easily.

Details

  • Preparation Time: 45 minutes
  • Cooking Time: 0 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 350 g Flour, Whole wheat

  • 1 piece Egg, fresh

  • pieces Salt, table

  • 2 spoons Oil, plant, sunflower

  • 150 ml Water

  • 1 spoon Vinegar, apple

  • pieces Oil, plant, sunflower

Steps

  1. Sift the flour into a bowl and make a well in the center. Crack the egg into the well. Add the oil and lukewarm water, which has been mixed with salt and vinegar. Mix the ingredients well with your fingers until they come together and form a rough dough.

  2. Knead the dough with your hands until it becomes soft, smooth, and elastic, and no longer sticks to your hands. If it is too dry, add a little more water. Shape the kneaded dough into a loaf, brush it with oil, cover it with a warmed bowl, and let it rest at room temperature for 30 to 60 minutes.

  3. Roll out the rested dough as thinly as possible on a damp cloth. Do this by placing one or both hands under the dough, then slowly and carefully stretch it from the center to the edge, towards yourself (see picture!), to achieve a suitably thin dough in the center, through which you could 'read a newspaper or a love letter'. Trim the thick edges on the sides.

Nutrition Information (Per 100g)

  • Calories: 326.11 kcal
  • Fat: 7.33 g
    • Saturated Fat: 0.89 g
  • Carbohydrates: 55.09 g
    • Sugars: 0 g
  • Protein: 11.77 g
  • Fiber: 7.78 g

Advice

The addition of vinegar and egg can be omitted, but in this case, add a little more water to the flour.