Sunday, December 18, 2011
Yeasted Apple Strudel ( Strucla Jablkami )
This is a kind of strudel but a yeasted type instead of pastry . I read from the internet that in Poland, these yeasted strudels are very popular and eaten all year round but are more commonly served around christmas and holidays and the most popular ones are the poppy seeds strudel ( Strucla Makiem ) because the Poles believe that poppyseeds bring good luck. But instead of a poppy seeds strudel, i made an apple strudel (strucla jablkami ) also in a yeasted form. The fillings are delicious with sliced apples and i replaced the raisins with dried cranberries and comes with a mixture of ground cinnamon, butter and icing sugar. There's also some breadcrumbs in the fillings but i dont know what happened to them, i cant get to feel them. The strudel is rich, soft and flavourful and i'm sure many of you will enjoy eating this.
Recipe ( adapted from la petite patisserie diza with some modifications )
To make strudel dough
200gm bread flour ( you may need to add in more, i added 4 more tbsp during the kneading )
50gm cake flour
1 tsp instant yeast
55gm caster sugar
1/8 tsp of salt
1 apple ( i shld have used 2 apples )
2 tbsp icing sugar
2 tbsp bread crumbs
1 1/2 tsp ground cinnamon
30gm butter, diced
1 beaten egg for brushing and icing sugar for dusting
1.Put in flour, yeast, sugar, salt in a mixing bowl and using your dough hook, mix them around. Slowly add in the egg and milk and with your machine still running , continue beating till a round dough is formed. Add in the butter and continue beating until the dough is smooth to touch. It takes about 10 minutes. The dough is slightly wet, i added 4 tbsps of bread flour to it during the beating process. Remove to a floured surface, shape into a ball and let proof for about 1.5-2 hrs in a slightly floured big bowl.
2. After almost the dough completes it proofing, you can start making the fillings. Slice the apples thinly. Set aside. Mix the icing sugar, bread crumbs, ground cinnamon together in a bowl and leave aside.
3.Remove the dough from the bowl to a floured surface and with a rolling pin, roll them to a large and thin sheet. Spread the cinnamon, sugar and bread crumbs mixture followed by cranberries and sliced apples and diced butter. Roll them up like a swiss roll and seal the edges. Let proof in a baking tin for another 45mins to 1 hour.
4. Brush with egg wash ( optional ) and bake in a preheated oven at 190C for 40minutes.
Will be submitting this post to participate in the White Christmas Challenge organised by Very Good Recipes via Quay Po Cooks