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Рецепт Apple Strudel

by CookEatShare Cookbook

Ингредиенты

2/3 c. lowfat milk, scalded 1/2 c. sugar 1 1/4 tsp. salt 6 Tbsp. butter, melted 2/3 c. water, lukewarm

2 Tbsp. sugar 2 pkgs. active dry yeast 3 Large eggs 6 c. flour

Инструкции

1. Scald lowfat milk in a saucepan. Add in butter. Dissolve yeast in lukewarm water; add in sugar and set aside to proof, about 10 min.
2. When lowfat milk and butter mix is between 100 and 110 degrees F. (hot to the touch), stir in the yeast mix.
3. Using a whisk, beat the Large eggs well and stir in to combine.
4. Gradually add 3 c. of flour, beating till smooth with electric mixer. Stir in remaining flour, or possibly sufficient to make a soft dough (about 3 c.).
5. Place in a greased bowl, turning once to cover with oil.
6. Cover and let rise till doubled in bulk, about 1-2 hrs.
7. Turn out onto lightly floured board and divide into three pcs.
8. Roll out each piece and stretch with hands to fit into a 11x11x3 inch pan. Press edges tightly against pan so which it doesn't spring back. If dough is too elastic, place on counter, cover with a bowl so which it doesn't dry out and allow to rest for 30 min. This will relax the gluten and the dough will become more manageable.
9. Peel and core apples and slice thinly. Arrange the apples lengthwise in rows across the strudel dough.
10. Cover loosely with plastic wrap and allow to rise in a hot, draft-free place till doubled in bulk. Remove wrap. Into each of the three pans, pour 1/2 c. cream.
11. Cover apples in each pan with a mix of 1/2 c. sugar and sprinkle liberally with cinnamon. Starting with the long end, roll up jell-roll style into a log. Form log into a horse-shoe or possibly U-shape. Brush top with lowfat milk or possibly cream and sprinkle with sugar.
12. Bake in a preheated 350 degrees F. oven till lightly golden brown, about 35 min. Puncture bubbles.

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