There's no single desert I've consumed more of in this life. Best served warm, this nutty German delight proudly sits center stage on Christmas spread. This recipe feature's another of my Grandma's signature Paul Hollywood challenges - so much so that I called her up and insisted upon further explanation (attempted below). I'll insist on being in the kitchen next she makes this to more closely examine the method!
Ingredients:
2 package yeast
1 lb plain flour
1/4 teaspoon salt
8-9 oz milk
2 + 1/2 oz sugar
1 egg
zest from one lemon
4 oz butter
1/2 lb pecans or walnuts, ground
4 oz sugar
1/2 cup water
"some" sultanas
Grandma's Method:
Make dough. Let rise.
Roll out, sprinkle evenly with filling.
Roll up, let rise on tray and bake at 350 degrees for 30 minutes.
My Attempt at Deciphering Her Recipe after A Brief Chat:
In small bowl, mix dry yeast with a pinch of flour and sugar with 1 Tbsp warm water. Let mixture activate for about 10 minutes - should look frothy.
Mix flour and salt in mixing bowl.
In a saucepan over low heat, mix milk, melted butter, and beaten egg yolks.
In a stand mixer with paddle attachment, combine flour, activated yeast, and milk mixture. Mix for 5-10 minutes then cover. Allow to rise for 1 hour.
In a saucepan combine ground nuts, sugar, and 3/4 cup water. Bring to boil for 5 minutes and remove from heat. Set filling aside.
Fold risen dough multiple times over to knock out air. Transfer dough to lightly floured counter. Knead for 5 minutes. Cut into two then briefly knead again. Form into balls, cover, and let rest for 15 minutes.
On floured surface, roll out one ball of dough - about 12 in by 18 in.
Leaving 1/2 inch edges, spread half of nut filling over surface of dough and sprinkle half of your sultanas.
Gently roll Strudel from narrowest end forming 12 inch roll. Put on greased and floured baking pan and brush with egg white.
Repeat steps 7-9 with second ball of dough.
Bake in 350 degree oven for 45 min to 1 hour. Remove from oven and let cool on pan for 5 minutes then transfer to cooling rack. Serve warm with lots of powdered sugar.
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