How to Make the Best Strudel | Bake It Up a Notch with Erin McDowell

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil reduces saturated fat while maintaining moisture.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds flavor complexity while brown sugar is often cheaper.

raisins

🥗Healthier: dried cranberries

💰Cheaper: chopped apples

Dried cranberries add tartness while chopped apples are often less expensive.

vanilla extract

🥗Healthier: vanilla bean

💰Cheaper: vanilla powder

Vanilla powder can be cheaper and still provide flavor.

Start by adding bread flour and fine sea salt into a mixing bowl.

Mix the dry ingredients together for about 10 seconds until combined.

In a separate bowl, whisk together water, egg yolks, vegetable oil, and vinegar.

Add the wet ingredients to the mixing bowl with the dry ingredients and mix on low speed for about 1 minute until it starts to come together.

Increase the mixer speed to low and mix for 10 minutes until the dough looks smooth but still soft.

Raise the mixer speed to high and mix for another 10 minutes until the dough is very elastic and forms a ball around the mixer attachment.

Transfer the dough to a greased bowl, cover with plastic wrap, and refrigerate overnight for gluten relaxation.

The next day, retrieve the dough and prepare to stretch it out.

Prepare your filling by peeling and slicing apples, then tossing them with sugar, cinnamon, lemon juice, and raisins.

Roll out the dough on a floured surface until very thin, about 1/16 inch thick.

Sprinkle breadcrumbs evenly over the rolled-out dough.

Spread the apple mixture evenly over the breadcrumbs.

Using a tablecloth, carefully roll the dough away from you to form a log.

Seal the edges and place the strudel seam side down on a baking sheet.

Brush the top with melted butter and make a few slits for steam to escape.

Bake in a preheated oven at 375°F until golden brown, about 30-40 minutes.

Let cool slightly before dusting with powdered sugar.

Slice and serve warm.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens