Strudel Dough Basic Recipe

For the strudel dough, knead all ingredients well into a smooth, pliable dough. Brush with oil and leave to rest in the refrigerator overnight, wrapped in cling film. Then take the dough out of the refrigerator in time before processing so that it is not too cold. Do not knead again!!! Spread a floured cloth on a free-standing table, place the strudel on it and roll it out briefly. Then gently pull the dough towards the edges of the table with the back of your hand (ATTENTION: take off rings and clock beforehand!) until it has become wafer-thin. Brush or drizzle with a little liquid butter and spread the filling over the first third or maximum half of the dough surface. Cut off excess dough all around, roll up and brush in between with liquid butter, at the end with egg yolk. Close the ends well. Lift with the help of the cloth onto a buttered baking tray and bake in the oven at 180-200 °C for about 20-25 minutes.

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