Visiting Chef Mike Skufca makes edible art with his beautiful dough pulling technique! A bed sheet and a few apples and voila! Apple strudel! Recipe below ⬇︎
For the dough:
1 pound good-quality bread flour (Mike used organic)
1 tsp. salt
2 oz. good quality vegetable oil (Mike used organic canola oil)
6 oz. warm water
2 oz melted butter
1 large egg (Mike used organic)
Put all ingredients into a mixer fitted with a dough hook. Knead for 10 minutes. (Alternately, you can knead the doing by hand the same way you would pasta dough). The dough should be very soft and moist.
Cover the dough ball in a bit of oil or melted butter (1 tsp), place in a bowl and cover with plastic to keep a skin from forming. All dough to rest for a MINIMUM of 30 minutes (and up to several hours).
While dough rests, prepare the filling.
For the filling:
4 pounds baking apples, cored, peeled and thinly sliced
Juice of 1/2 lemon
4 oz. Butter, melted
1/2 - 3/4 cup Panko bread crumbs
1/2 cup sugar
Cinnamon to taste
In a large bowl, toss apple slices with lemon juice, cover with plastic wrap to keep from turning brown.
Pull the strudel dough as shown in the video, adding melted butter, panic bread crumbs, apples, sugar and cinnamon before rolling the dough - as shown in the video.
Bake in preheated 400 degree oven for 25-35 minutes.
Guten Appetit! Dober tek! Enjoy!
